So, yesterday I was partaking in one of those extremely overpriced flavored nut packs, and as tasty as they were, I couldn't help but think "I can totally figure out how to make these myself". Some ladies buy fancy shoes, fancy purses, or fancy makeup... I spoil myself with fancy snacks. However, as my days of corporate employment are coming to a close, a girl must learn to make fancy snacks on her own. I studied their salty, crispy parmesan crust and mix of herbs. I finished the bag (not difficult since there are about nine almonds per package) and set forth to make my own. No time to waste, I get a rush out of things like this.
A plain almond only satiates the mildest of hunger, but my goodness, these almonds are like the princess of nut snacks. They are the fancy shoe, fancy purse and fancy makeup of the snack family. I will show you big fancy nut company! Mine are fresh and I can have more than nine at a time! It's the little things isn't it?
SAVORY ROASTED ALMONDS
The spice measurements here are pretty moderate, if you like it spicier or love lemon for example, adjust as you desire. I know the sugar seems a bit out of place here, but it helps with the crust. Also, because ovens are all a bit different, test them after the recommended time. Note that they will dry out and crisp up even more once they cool out of the oven.
3 Cups/16 oz. Raw Almonds
2 Small Egg Whites (OR 1 Extra Large Egg White)
1/3 Cup Fresh Thyme Leaves
2 Tsp. Red Pepper Flakes
1 Tbsp. Dried Oregano
1 Tbsp. Garlic Powder
3 Tbsp. Lemon Zest
2 tsp. Black Pepper
1 1/2 Tbsp. Natural Cane Sugar/Sucanat
1/2 Cup Finely Grated Parmesan Cheese
Oven to 275'
1. Line a baking sheet with parchment paper or foil. In a bowl, or pestle and mortar, add the thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won't get much of a paste, but the thyme should break down a bit and the red peppers will get smaller. Otherwise, the back of a heavy spoon will suffice as well.
2. Whisk the egg whites until frothy (about 2 minutes). Add the almonds, and fold them over to coat. Add the spices mixture and mix again until they seem evenly distributed.
3. Spread the nuts out on the baking sheet and give them all a very generous grind of sea salt. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer, and sprinkle the remaining cheese on top of the nuts. At this point, I added a fresh grind of black pepper all over, but that is your choice.
4. Bake in the middle rack for 25 minutes. Remove to cool completely before serving. And a final little dusting of parmesan when they are hot out of the oven never hurt anyone either.
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