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