Brioche Saint Genix

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WORKING METHOD

Grease a large baking sheet. (Do NOT use parchment paper or foil. Bake directly on the greased pan).
Mix the red tinted sugar and sea salt.
In a separate bowl, whip egg white and vanilla with a whisk until frothy.
Add-in almonds to the wet mixture and stir until coated evenly
Once almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed.
Spread the almonds evenly, in a single layer, on the prepared baking sheet.
Bake at 120C for a full 1 hour and no less than that. Stir every 15 minutes.
Let cool.