• Preheat your oven to 300 F (150 C) for conventional oven, 280 F (140C) for convection oven. Line a baking sheet with parchment paper for easy cleanup.
• In a mixing bowl, whisk the egg white until frothy. This helps coat the almonds evenly. Stir in the soy sauce, toasted sesame oil, brown sugar, and salt, mixing until the sugar is dissolved.
• Add the almonds and sesame seeds, tossing until well coated.
• Spread the coated almonds in a single layer on the prepared baking pan to ensure even roasting.

Bake:

• P;lace the pan on the middle rack. Bake for 30 minutes, stirring every 10-15 minutes to prevent burning.

Cooling:

• Once they are done baking, let the almonds cool on the baking pan completely. They’ll crisp up as they cool. Break up some clumps

Storage:

• Store in an airtight container in a cool and dry place for up to two weeks.
• Nuts also freeze well. Keep them in a freezer-friendly bag and they can be kept frozen for up to 3 months! They never get frozen but remain crunchy! They can be served straight from the freezer