Rosemary and Thyme Almonds
Savory and sweet with a hint of spice
Ingredients
- 1 large egg white see Notes
- 3-1/2 tablespoons dark brown sugar see Notes
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper
- 3 cups (~ 15 ounces) raw almonds
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet parchment paper. Set aside.
- In a medium-sized bowl, whisk the egg white, brown sugar, rosemary, thyme, Kosher salt and cayenne pepper.
- Stir in the almonds, mixing until moistened.
- Spread the almonds onto the prepared pan in one layer.
- Bake for 20 to 30 minutes, stirring every 10 minutes for the first 20 minutes and then in 5 minute increments after. Keep an eye on them so they don’t burn. The almonds should look dry, not sticky.
- Transfer to a cooling rack and cool completely. They will crisp more as they cool. You may need to break them up a bit when they cool.
- Store in an airtight container at room temperature for up to 1 week. The almonds will keep refrigerated for up to 1 month or frozen for up to 3 months.
Notes
- You can use 2 tablespoons of liquid egg whites in place of 1 large egg white.
- Don’t have dark brown sugar? You can use light brown sugar in its place.
