Preheat oven to 300°F (150°C).

In a medium bowl, whisk the egg white (1 large) until frothy but not stiff.

Egg white should be foamy and slightly bubbly.

Add the sugar, rosemary, salt, and cayenne pepper (¼ tsp) to the egg white (1 large) and whisk to combine.

Add the Marcona almonds (3 cups) to the bowl and toss to coat evenly with the egg white (1 large) mixture.

Each almond should be well-coated.

Spread the almonds in a single layer on a baking sheet lined with parchment paper.

Bake for 20 minutes, or until the egg white (1 large) coating is dry and the almonds are lightly toasted.

Almonds should be lightly golden brown. • Aromatic rosemary scent fills the kitchen.

Remove from the oven and let cool completely on the baking sheet before serving. The coating will crisp up as it cools.

The almonds should be completely cool and crisp.