Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Maureen Callahan
Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
2 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.

  • Note: Store at room temperature in an airtight container for up to one week.

Nutrition Facts

27 calories; calories from fat 50%; fat 1.5g; saturated fat 0.1g; mono fat 1g; poly fat 0.4g; protein 0.8g; carbohydrates 2.9g; fiber 0.4g; cholesterol 0mg; iron 0.2mg; sodium 3mg; calcium 11mg.
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