Ingredients:

  • 3 cups (420g) Raw, unsalted whole almonds
  • 1 Large egg white
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 tbsp Fresh rosemary, finely minced
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1 tsp Flaky sea salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Preheat oven. Set your oven to 325°F. Note: This lower temp prevents the nuts from becoming bitter.
  2. Line pan. Place parchment paper on a large baking sheet until the surface is fully covered.
  3. Froth binder. In a large bowl, whisk 1 egg white and 1 tbsp olive oil until bubbly and slightly white.
  4. Add aromatics. Stir in 2 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp pepper until a slurry forms.
  5. Coat almonds. Add 3 cups raw almonds to the bowl. Note: Stir vigorously to ensure every single nut is coated in the foam.
  6. Spread thin. Pour the nuts onto the parchment paper and spread them in a single layer until no nuts are overlapping.
  7. Roast first half. Bake for 12 minutes until the kitchen smells like rosemary.
  8. Agitate. Remove the pan and toss the nuts with a spatula. Note: This ensures the undersides get crispy too.
  9. Finish roast. Bake for another 10 to 13 minutes until the almonds are golden and the coating is dry.
  10. Cool completely. Leave the nuts on the tray for at least 20 minutes until they are cool to the touch and sound like glass when dropped.