Roasted Almonds With Smoked Paprika & Rosemary Recipe
Savor the irresistible aroma of these savory rosemary and smoked paprika almonds as they roast to golden perfection in the oven. The heady scent of fresh rosemary and warm spices will fill your kitchen, tempting you to indulge in these crunchy and flavorful snacks. Simply whip up a batch of these delightful almonds, and get ready to delight your taste buds with each delectable bite.
— Constant Cookbook
Ingredients
- 1 large egg white
- 2 cups raw almonds
- 2 springs fresh rosemary, chopped
- ¾ tsp smoked paprika
- ¾ tsp kosher salt
Instructions
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, whisk the egg white until frothy.
- Add the almonds, rosemary, smoked paprika and salt, and stir until the almonds are evenly coated.
- Transfer the almonds to the prepared baking sheet. Bake until the almonds are lightly toasted and dry, 18 to 20 minutes, stirring 2 to 3 times during cooking.
- Cool to room temperature or slightly warm. Serve.
- Store completely cooled almonds in an airtight container.
Cook Time
20M
Prep Time
PT5M
Yield
Makes 2 cups
Nutrition
- Serving Size: 0.25 Cup
- Calories: 162.7 kcal
- Carbohydrate Content: 0.1 g
- Protein Content: 6.5 g
- Fat Content: 14 g
- Saturated Fat Content: 1 g
- Sodium Content: 186.9 mg
- Fiber Content: 3.1 g
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