Savory Roasted Almonds

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In attempting to live a healthy lifestyle, snacking between meals, and unfortunately not with the latest Dairy Queen Blizzard, is often suggested. Almonds, being a great source of magnesium, vitamin E, and protein, are a popular snack amongst health-conscious folk. Being a self-proclaimed new addition to the club, I attempted this recipe from Sprouted Kitchen (check it out-these guys are amazing!), which offers a healthy, yet inexpensive way to dress up these ordinary almonds. Recipe below the pictures-enjoy!!

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Ingredients

  • 3 Cups/16 oz. Raw Almonds
  • 2 Small Egg Whites (OR 1 Extra Large Egg White)
  • 1/3 Cup Fresh Thyme Leaves
  • 2 Tsp. Red Pepper Flakes*
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Garlic Powder
  • 3 Tbsp. Lemon Zest
  • 2 tsp. Black Pepper
  • 1 1/2 Tbsp. Natural Cane Sugar/Sucanat
  • Sea Salt
  • 1/2 Cup Finely Grated Parmesan Cheese

Directions

Preheat oven to 275 F

1. Line a baking sheet with parchment paper or foil. In a bowl, or pestle and mortar, add the thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won’t get much of a paste, but the thyme should break down a bit and the red peppers will get smaller. Otherwise, the back of a heavy spoon will suffice as well.

2. Whisk the egg whites until frothy (about 2 minutes). Add the almonds, and fold them over to coat. Add the spices mixture and mix again until they seem evenly distributed.

3. Spread the nuts out on the baking sheet and give them all a very generous grind of sea salt. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer, and sprinkle the remaining cheese on top of the nuts. Added a fresh grind of black pepper all over.

4. Bake in the middle rack for 25 minutes. Remove to cool completely before serving. Add a final little dusting of parmesan when they are hot out of the oven.

*I found this too spicy for my remarkably heat-tolerant taste, so I’d suggest decreasing amount to 1 tsp.

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