MAKES 2 CUPS
We’re nuts about almonds. A handful of almonds (20 nuts) gives you 40 percent of your daily vitamin E allowance (6 mg of vitamin E ), and there’s more magnesium found in them than in spinach. Just be aware of the number eaten at one time, since nuts are also high in calories.
1 large egg white
⅓ cup sugar
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon sea salt
¼ teaspoon freshly grated nutmeg
2 cups raw whole almonds
Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray. Set aside.
Beat the egg white in a medium bowl until frothy but not stiff. In a separate bowl, combine all the remaining ingredients except the almonds. Toss the almonds in the egg white and then into the spice mix, stirring to blend.
Spread in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, stirring after 10 minutes, until toasted and fragrant. Remove to a rack to cool slightly. Store in an airtight container up to a week.
| Nutritional Profile | |
| Serving size: ¼ cup | |
|---|---|
| Calories: | 243 |
| Protein: | 8 g |
| Fiber: | 5 g |
| Fat: | 18 g |
| Saturated fat: | 1 g |
| Sodium: | 95 mg |
| Vitamin A: | 2 IU |
| Vitamin E: | 14 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 1 µg |
| Lutein and zeaxanthin: | 1 µg |