Herb-Roasted Almonds

  • serves 0
Christine Cushing
Christine Cushing

Fresh herbs give the almonds a wonderful fresh herbal flavour and the egg whites create a delicious crispy coating. Yield is 3 cups.

8 Ratings
Directions for: Herb-Roasted Almonds


3 egg whites

2 tsp cold water

3 cup almonds, skin on

2 Tbsp finely chopped parsley

3 Tbsp finely chopped thyme

2 Tbsp finely chopped sage

1 Tbsp finely chopped basil

coarse salt and freshly cracked pepper

pinch cayenne pepper, optional


1. Preheat oven to 250 degrees F.

2. Line a baking sheet with parchment paper.

3. Beat the egg whites with the water in a large bowl until frothy.

4. Toss the almonds with the egg white mixture in a bowl.

5. Sprinkle with the herbs, salt and pepper and spread out on the parchment-lined baking sheet.

6. Bake for 1 to 1 1/4 hours, tossing occasionally, until almonds crisp and just starting to brown.

7. Cool and serve.

See more: Nuts, Roast, Snack, Party Favourites, Herbs



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