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
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 275º 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
Someone at Low Carb Friends posted this recipe from Family Circle magazine. The smell of the herbs and spices was very strong while they baked but the flavor is weak on the nuts. The herbs also taste a little bitter. These aren't bad, just not as good as I'd hoped. The original recipe said that 3 cups of almonds would weigh about 14 ounces, but that wasn't quite enough. 18 ounces measures almost exactly 3 cups. The nuts have a little more flavor after "aging" overnight. They remind me a little bit of pizza flavored Combos snacks minus the cheese filling.
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