Savory Roasted Almonds

I've been craving roasted almonds recently so I started digging around for a good recipe, I wasn't sure about sweet or savory so when I asked Jeff if he had a preference and replied "yes", both it will be, so this is blog post part one of the roasted almond adventure.

This is a great healthy snack, and speaking of healthy, I came across an article about how our hunter-gatherer ancestors had great teeth, no cavities, and as it turns out, not surprisingly, once we introduced refined sugar and wheat into our diet, our teeth worsened as a result. The sugar wasn't surprising, but I didn't realize refined flour was also bad for the old chompers. It seems everything we read lately concerning food and health keeps going back to the same conclusion, eliminate processed foods. And there is actually a paleo diet, no potatoes? yikes! But these almonds could make the yes list of foods!

After reviewing a ton of recipes, the one posted on Sprouted Kitchen sounded the best. The nuts are really delicious and peppery, I'm not sure I added enough salt, there wasn't an amount indicated in the recipe, I put about a teaspoon in the spice mixture, then topped it with a bit more once they were on the pan, but I think I could have gone with more salt than that.

I made the recipe as is, baking time can vary depending on your oven, and I think mine could have gone an extra 5 minutes or so.

Recipe below!


Savory Roasted Almonds
(adapted from Sprouted Kitchen)

  • 3 cups/16 oz. raw almonds
  • 2 small egg whites
  • 1/3 cup fresh thyme leaves
  • 2 Teaspoons red pepper flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 3 tablespoons lemon zest
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons sugar
  • 1 teaspoon sea salt (or more depending on preference)
  • 1/4 cup finely grated parmesan cheese

Preheat oven to 275° and line baking sheet with parchment paper.

In a small bowl grind together thyme, red pepper, oregano, garlic powder, lemon zest, sugar, black pepper and salt using back of wooden spoon, or mortar and pestle if you have one. Grind until red pepper starts to break up a bit.

In a large bowl whisk the egg whites until frothy, about 2 minutes. Add the almonds to the egg whites and stir until thoroughly coated. Add the spice mixture to the almonds, mix well coating the almonds.

Spread the almonds on the baking sheet in a single layer, keeping almonds as separate as possible. Sprinkle the almonds with parmesan cheese.

Bake for 25 minutes (time may vary depending on oven) Remove to cool completely before serving.

Update on Savory + Sweet Almonds: Part 2 is complete Ginger Honey Roasted Almonds