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Parmesan and Rosemary Almonds


Description

Rosemary, parmesan and fennel seed make these savory nuts addictive. They’re the perfect cocktail snack.


Ingredients

  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fennel pollen or fennel seed, crushed
  • 1/4 teaspoon ground black pepper
  • 2 egg whites
  • 1/2 cup finely grated parmesan cheese
  • 3 cups whole raw almonds

Instructions

  1. Heat oven to 300F degrees.
  2. Line a baking sheet with tinfoil and spray with cooking spray.
  3. In a large bowl, whisk egg whites until foamy. Add spices and parmesan; stir to combine.
  4. Add the nuts and toss to coat thoroughly. Spread almonds into a single layer on the baking prepared sheet.
  5. Bake nuts for 30-40 minutes, stirring every 15 minutes. Remove from oven and cool completely before storing nuts in an airtight container.
  6. Nuts will last up to two weeks.