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... the end of the world. Just a few minutes of prep time, pop the nuts in the oven, and go put your feet up with the timer on! Two hours later they’re done and delicious. Make a bunch to have around the house for when hunger strikes.
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.
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