Roasted Almonds

Want a quick spicy snack? These roasted almonds take less than 30 minutes to whip up and they are smoky, spicy, salty – whatever flavor you choose with our salts. These may be  just what you are hungry for when you can’t really decide what you are hungry for.

This recipe makes a lot – you can always adjust it down in size, just be sure to make a good estimate of the right amount of egg white to use for a smaller batch.

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Roasted Almonds

These roasted almonds take only about 30 minutes to whip up and they are smoky, spicy, salty…whatever flavor you choose with our salts.. Maybe just what you are hungry for when you can’t really decide what you are hungry for. Pick any Signature Salt and use it to make these tasty treats.

Course Snack

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 4 cup Raw Almonds
• 1 Egg White beaten
• 3 Tbs Signature Chipotle Salt Or any of our other salts (use more if your taste is for a more salty snack)

Instructions

• Preheat oven to 350 degrees.
• Beat egg white until nearly stiff peaks form.
• Stir beaten egg white into almonds – coating evenly.
• Add Salt to almond and egg mixture and stir to evenly coat .
• Spread almonds on a cookie sheet carefully without knocking the salt off.
• Bake for 15 minutes.

Notes

For those with a sensitivity to eggs or egg products – soak the almonds in warm water for 5 minutes and then drain (you want the almonds wet but not dripping with water). Then add the salt, toss to coat and the bake as directed.

Ingredients:

This recipe makes a lot – you can always adjust it down in size, just be sure to make a good estimate of the right amount of egg white to use for a smaller batch.

4 cup Raw Almonds
1 Egg White
3 Tbs Signature Chipotle Salt (more if your taste is for a more salty snack)

Directions:

1. Preheat oven to 350 degrees.
2. Beat egg white until nearly stiff peaks form.
3. Stir beaten egg white into almonds – coating evenly.
4. Add Salt to almond and egg mixture and stir to evenly coat .
5. Spread  almonds on a cookie sheet carefully without knocking the salt off.
6. Bake for 15 minutes.
7. Remove from oven and allow to cool completely.

NOTE: For those with a sensitivity to eggs or egg products – soak the almonds in warm water for 5 minutes and then drain (you want the almonds wet but not dripping with water). Then add the salt, toss to coat and the bake as directed.