Courtesy of David Burtka and Nespresso.
Photo credit: George Pimentel/Nespresso.
Preheat oven to 300ºF. Line a sheet pan with parchment paper.
In a large bowl, combine water and egg white and whisk until frothy.
To the egg white add salt, sugar, Nespresso coffee grinds, chile powder and mix well. Add almonds and toss to evenly coat.
Spread almonds evenly on a sheet pan and bake for 20 mins. Stir almonds and reduce heat to 275ºF. Bake the nuts another 40 mins until almonds are dry to the touch.
Let almonds cool completely. Once cool, break apart the nuts and store in a sealed container.