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Foodie 411

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Savory Roasted Almonds

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

The spice measurements here are pretty moderate, if you like it spicier or love lemon for example, adjust as you desire. I know the sugar seems a bit out of place here, but it helps with the crust. Also, because ovens are all a bit different, test them after the recommended time. Note that they will dry out and crisp up even more once they cool out of the oven.

Ingredients

Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes

3 cups
raw almonds (16 ounces)
2 small
egg whites, or 1 extra large egg white
1/3 cup
fresh thyme leaves
2 teaspoons
red pepper flakes
1 tablespoon
dried oregano
1 tablespoon
garlic powder
1 tablespoon
lemon zest
2 teaspoons
black pepper
1 1/2 tablespoons
natural cane sugar/sucanat
1/2 cup
finely grated Parmesan cheese
sea salt

Instructions

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.
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.
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. At this point, I added a fresh grind of black pepper all over, but that is your choice.
Bake in the middle rack for 25 minutes. Remove to cool completely before serving. And a final little dusting of parmesan when they are hot out of the oven never hurt anyone either.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com