Servings: Makes 4 cups
Preheat the oven to 300°F. Lightly grease a cookie sheet with oil.
Combine the almonds and egg whites in a bowl; stir to coat. In a paper or a plastic bag, combine sugar, five-spice powder, and salt. Transfer almonds to a strainer and drain. Drop the almonds into the bag. Holding the bag shut, shake it to coat the almonds completely. Spread coated nuts in a single layer on the prepared baking sheet and roast, stirring occasionally, for 40 to 45 minutes, or until golden and crisp. Let cool, then transfer to a serving dish. (These will keep for up to 1 week in a tightly covered container and indefinitely in the freezer.)
To re-crisp the nuts, bake them in a 300°F oven until crisp before serving.
From the February 2005 issue of O, The Oprah Magazine
We Hear You!