SPICED CHOCOLATE ALMONDS

1 large egg white
1 teaspoon vanilla extract
2 cups whole natural almonds
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Preheat oven to 225 degrees F. Line a baking sheet with parchment paper.

Place egg white in a large stainless steel bowl; whisk until frothy. Whisk in vanilla extract. Add almonds; gently toss until completely coated.

Combine sugar, cornstarch, cocoa powder, chili powder, kosher salt, cinnamon, and cumin in a bowl. Add sugar-spice mixture to almonds, a quarter at a time; gently toss until well coated. Transfer almonds to prepared sheet, arranging in single layer.

Bake for 15 minutes, then stir and bake for 15 more minutes (or until coating is lightly colored and dried out). Remove from oven; immediately loosen with metal spatula. If desired, mix with 2 to 3 cups popcorn. Cool before packaging in pretty paper.

Source: Chicago Sun-Times, February 14, 2007