Party Almonds infused with Rosemary & Parmesan Cheese
209
Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.
Ingredients
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 ¼ | tablespoons |
rosemary leaves
freshly chopped |
|
| 2 | teaspoons |
kosher salt
|
|
| 1 ¼ | teaspoon |
fennel seeds
|
|
| 1 | x |
black pepper
to taste |
* |
| 2 | large |
egg whites
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 ½ | cups |
almonds
blanched, or cashews |
* |
| 1 ½ | cups |
almonds
with skin |
* |
Directions
Preheat oven to 300℉ (150℃)
Use enough foil paper to cover a large rimmed baking sheet, and coating the foil with cooking spray.
Finely grind the rosemary, salt, fennel, and black pepper in a coffee grinder.
In a large bowl, whisk egg whites until they foam.
Whisk in the spices and cheese.
Stir in the nuts, tossing to coat.
Spread evenly in single layer on the prepared baking sheet.
Bake for 45 minutes.
Every 15 minutes stir once. At first nuts will be sticky on the foil, so very gently stir them.
Slide the almonds on the foil onto a wire rack, let cool for a while.
Store the nuts in air-tight container.
Concord, United States
over 8 years ago
Wondering what the cheese measurement is? 2/4 equals 1/2, or should it be 1/4? Dying to try these.
Lindsay, Canada
over 8 years ago
Thanks for the comment, I just edited the recipe, and it's 1/2 cup of parmesan cheese. Enjoy this delicious recipe, happy cooking :)