MAKES 2 CUPS
Providing fiber, vitamins, and minerals, almonds are a supersnack. These are delicious by themselves, or they can be partnered with slices of ripe pear and shaved Manchego cheese. Almonds are loaded with vitamin E; 22 nuts have 11 IU, or “international units,” of vitamin E, which is half the recommended daily allowance.
1 large egg white
4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
¼ teaspoon cayenne
2 cups whole unsalted almonds (raw)
Preheat the oven to 350°F. Using a fork or whisk, beat the egg white in a medium bowl until frothy. Set the bowl aside. Combine the spices in a separate bowl. Toss the almonds in the egg white, then in the spice mix, stirring to blend. Spread the almonds in a single layer on a baking sheet and bake until toasted and lightly browned, 15 to 20 minutes, stirring after 10 minutes. Remove to a rack to cool completely.
| Nutritional Profile | |
| Serving size: ½ cup | |
|---|---|
| Calories: | 427 |
| Protein: | 17 g |
| Fiber: | 10 g |
| Fat: | 35 g |
| Saturated fat: | 3 g |
| Sodium: | 371 mg |
| Vitamin A: | 93 IU |
| Vitamin E: | 28 IU |
| Zinc: | 2 mg |
| Beta-carotene: | 51 µg |
| Lutein and zeaxanthin: | 17 µg |