Thursday, April 8, 2010

It's Thursday- Just add Beer.

Skip the store- make your own
 fancy nuts tonight!
  I do love it when someone figures out how to make a better version of an expensive store bought product—like these savory roasted almonds from Sara of Sprouted Kitchen
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
1 Tbsp. 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
Sea Salt
1/2 Cup Finely Grated Parmesan Cheese
For the super simple directions visit Sprouted Kitchen. Cheers!