Ingredients
- 2 tablespoons olive oil
- 1 egg white
- 8 teaspoons Italian seasoning *
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt **
- 3 cups whole unblanched almonds, 18 ounces
Preparation
Step 1
In a large bowl, whisk the oil, egg white, spices and salt. Add the nuts, about 1/3 at a time, mixing well each time to coat the almonds evenly. Spread evenly on a large foil-lined sheet pan in a single layer. Bake at 275 45 minutes, stirring every 10 minutes. I found that the easiest way to spread them evenly was to give the pan a shake. Cool, then store in an airtight container at room temperature.
Makes 3 cups or twelve 1/4-cup servings
Can be frozen
* The original recipe called for 2 teaspoons each dried basil, oregano, rosemary and thyme.
** This isn't very much salt for 3 cups of nuts. I recommened sprinkling them with more salt right after they come out of the oven.
Per Serving: 277 Calories; 25g Fat; 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5g Net Carbs