Don't think you need to stop at almonds, though. Try making Spiced Rosemary pecans, walnuts, cashews, or a mixed blend. Once you are comfortable with the method, the possibilities are unlimited! Make these ahead and store for up to one week in a cool, dry location. These make for excellent additions to a cheese platter, or toss in some dried cranberries for a tempting fruit and nut blend. Instead of reaching for pretzels or the chip and dip, grab a handful of these nuts and snack smarter.
Get printable recipe here
- 1 pound raw almonds
- ¼ c sugar
- 1 egg white
- 2 tsp dried rosemary, finely chopped (3 sprigs)
- 1 tsp kosher salt, plus pinch
- ¼ tsp cayenne pepper
Raw almonds can be found in the Natural Foods section of most supermarkets, and in bulk in some stores. I dry my own rosemary, but if you don't grow any, any dried variety will work, just make sure to chop it finely.
1. Preheat oven to 300° F. Cover a baking sheet with aluminum foil and spray with a light coat of cooking spray (I use canola oil).
2. In a medium bowl, beat egg white with a pinch of kosher salt until frothy.
3. Slowly incorporate the sugar into the egg white, beating vigorously. Beat until glossy and runs off the whisk in a ribbon.
4. Fold in rosemary, cayenne pepper, and 1 teaspoon kosher salt. Add almonds and let the mixture coat everything evenly.
5. Spread onto baking sheet in an even layer and bake for 15 minutes. Stir, turning all nuts over, and bake for 10 more minutes.
6. Stir, and let cool completely on baking sheet before packing or serving.
To go with the Super Bowl theme of the week, I made free printable mini pennants and mini bunting for you to decorate your Super Bowl snack spread. To get your free printable, simple download the file and print!