1 Egg White
¼ cup Agave Syrup
1 tsp Sea Salt
1 tsp Cinnamon
1/8 tsp Cayenne
2 cups Raw Almonds
1) Preheat oven to 325f, and line a baking sheet with parchment paper
2) Whisk the egg whites, agave syrup, sea salt, cinnamon and cayenne until well combined
3) Mix in the almonds and toss to thoroughly coat
4) Pour almonds onto parchment lined baking pan and bake for 20 to 25 minutes, until almonds begin to brown
5) Remove form oven and allow to cool
6) Break apart once the crackle is fully cooled
7) Store in an airtight container in the pantry until ready to use