- 2 egg whites
- 1/4 cup tomato paste
- 2 tablespoons olive oil, divided
- 2 teaspoons grated lemon zest
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 2 cups whole natural almonds
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
How to Make It
Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.
Combine the egg whites and tomato paste in a medium bowl and whisk until smooth. Whisk in 1 tablespoon of the olive oil, the lemon zest, garlic powder and cayenne. Add almonds and toss to coat. Place almonds in a single layer on prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Drizzle almonds with the remaining 1 tablespoon olive oil and toss to coat. Sprinkle with the kosher salt and cumin and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.
Nutrition information per serving for 8 servings:
Calories 250, Cholesterol 0 mg, Total Fat 22 g, Fiber 5 g, Saturated Fat 2 g, Calcium 95 mg, Monounsaturated Fat 14 g, Magnesium 103 mg, Polyunsaturated Fat 5 g, Potassium 367 mg, Carbohydrate 9 g, Sodium 660 mg, Protein 9 g, Vitamin E 10 mg*
* Total Alpha-Tocopherol Equivalents