Slow Roasted Rosemary Spiced Almonds

Name: Slow Roasted Rosemary Spiced Almonds
Prep time: 15

5 out of 5 stars (based on 12 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

This slow-roasted almond recipe is easy and forgiving, just what’s needed during cancer treatment. The low oven temperature results in crispy, roasted nuts that are hard to burn, so if you forget them it’s not...

½ pound of almonds, whole, shelled
½ teaspoon kosher salt
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 egg white

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Nutrition Facts

Calories

333 cals

Fat

29 g

Saturated Fat

2 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

18 g

Carbohydrates

13 g

Sugar

3 g

Fiber

7 g

Protein

13 g

Sodium

148 mg

Directions

Preheat oven to 200 degrees. In a medium mixing bowl, toss together the almonds, salt, and spices. Set aside.
In a separate mixing bowl, whisk the egg white with a fork or metal whisk until foamy.
Add egg white to almonds a little at a time until almonds appear glazed and shiny and the seasonings have begun to stick to the almonds.
Bake almonds on a cookie sheet for 2 hours or until they achieve desired level of crispness.

Chef Tips

You don’t need to waste the egg yolk. Just add it to an omelet or some scrambled eggs. Line your cookie sheet with parchment paper for easier clean-up and handling.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society