Pickled Plum-Tangerine Almonds

Ingredients

Preparation

1. Place light brown sugar, one 11g portion of tangerine powder and one 6g portion of java plum powder in a mixing bowl and whisk to evenly combine. Reserve.
2. Place egg white and water in a separate mixing bowl and whisk to a frothy state. Add pickled plum puree and whisk to evenly combine.
3. Add almonds to whisked egg white mixture and toss/stir to evenly combine and coat the almonds.
4. Add reserved brown sugar mixture (from step 1) to the almonds and toss/stir to evenly combine and coat the almonds.
5. Spread the coated almonds, in a single layer, onto a parchment lined sheet pan. Bake in a 225 degrees F convection oven for approximately 1 hour - stirring every 15 minutes, until the almonds are dry.
6. Remove from the oven and immediately place hot almonds in a clean mixing bowl, then add the remaining 11g tangerine powder, 6g java plum powder and 1.4g raspberry powder and toss to evenly combine. Place almonds on a clean sheet pan and cool almonds completely, at room temperature.
7. Place Tangerine-Plum Almonds in a sealed container and store at room temperature.

Notes