Preheat oven to 300 degrees F. Spread almonds in a single layer on a baking sheet lined with foil and bake for 15 minutes, stirring once halfway through. Remove from oven (leave oven on) and allow to cool for 10 minutes. In a bowl, whisk together all ingredients except almonds; stir in almonds to coat evenly. Return almonds to the foil-lined baking sheet in a single layer and bake again for 15 minutes, stirring once halfway through. Remove pan from oven and if desired, sprinkle with a pinch of salt and extra chili flakes and allow to cool completely. Store in an airtight container for up to one week.
Calories 113.1; Fat 9.6g; Fiber 2.3; Cholesterol 0 mg