Savory Almonds

An adapted recipe from The Almond Board of California

1 egg white
1 tsp sea salt
1 tsp ground cumin
½ tsp La Chinata smoked paprika
½ tsp cayenne pepper
2 cups whole blanched almonds

Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk together egg white, salt, cumin, paprika, and pepper in a medium bowl. Add the almonds and toss to coat. Spread almonds on prepared baking sheet and roast for 10 minutes. Stir and continue roasting 15 to 20 minutes or until golden and fragrant. Transfer almonds on parchment to a rack and cool completely. Loosen with a spatula and store in an airtight container. Makes (8) 1/4 cup servings

Per serving: 215 calories; 18g total fat; 1g saturated fat; 0mg cholesterol; 308mg sodium; 8g total carbohydrates; 8g protein;

Allergy Warning: Contains EggsContains Other Nuts

Click here for a printable version