I’d like to thank AllWhites® 100% Liquid Egg Whites for partnering with me to sponsor the recipe development for Roasted Parmesan Garlic Almonds. The recipe, opinions, and photos are my own.
Healthy eating falls apart quickly when you don’t have a nutritious snack available. Our family is especially prone to snacking, and without a good option we’ll easily polish off half a bag of chips. That’s why I keep wholesome, flavorful snacks on hand. These Roasted Parmesan Garlic Almonds are easy to make, satisfy savory cravings, and deliver protein and crunch without weighing you down.
Why these almonds work so well: they’re high in protein, which helps you feel full, and they’re loaded with umami from Parmesan, garlic, and the almonds themselves. A blend of herbs and a touch of smoked paprika keeps the flavor interesting and irresistibly savory.
Make a batch and store it at room temperature for up to a week—or until they’re gone.
Cook’s Notes
- I use AllWhites 100% Liquid Egg Whites for convenience; no leftover yolks to deal with.
- Grease the sheet pan lightly so the egg and cheese don’t stick. Non-stick spray or a thin coating of oil works fine.
- Freshly grated Parmesan is worth the extra effort; it melts and adheres better and has a brighter flavor than pre-grated shaker cheese.
- Measure and combine the Parmesan, herbs, garlic, smoked paprika, and salt before whipping the egg whites.
- Whisk the egg whites to soft peaks before using. You’ll see peaks that hold briefly and then gently fall back.
- You can roast at two temperatures depending on time and preference: 325°F for about 30 minutes (faster) or 250°F for about an hour (slower, preserves more almond nutrients). Both yield excellent results.
- Stir the almonds once during baking, then redistribute them into a single layer. When the time is up, turn off the oven and prop the door open for 20 minutes. Transfer the pan to a rack and let the almonds cool completely to room temperature before storing in an airtight container.
- To refresh any leftovers after a week, reheat briefly at 350°F and then cool—the almonds will crisp up again.
- These almonds are also a delicious, gluten-free substitute for croutons on salads.
Tools
- half sheet pan
- whisk
- mixing bowl
- silicone spatula
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Roasted Parmesan Garlic Almonds
Rebecca Lindamood
Ingredients
- 1 3/4 cups freshly grated Parmesan cheese
- 2 teaspoons Italian seasonings
- 2 teaspoons granulated garlic or 3 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon smoked paprika
- 1/4 cup plus 2 tablespoons AllWhites® 100% liquid egg whites or 3 egg whites
- 4 cups whole, raw almonds
Instructions
-
Preheat oven to 250°F or 325°F (see Cook’s Notes). Lightly spray or grease a half-sheet pan and set aside.
In a small bowl, combine the grated Parmesan, Italian seasonings, granulated garlic, smoked paprika, and salt. Set aside.
In another bowl, whisk the egg whites to soft peaks.
Place the almonds in a large bowl. Pour the whipped egg whites over the almonds and gently mix until coated. Sprinkle the Parmesan mixture over the almonds and toss gently to coat evenly. Spread the coated almonds in a single layer on the prepared sheet pan.
If baking at 250°F, roast for about an hour, stirring once every 15 minutes and redistributing into a single layer after stirring. If baking at 325°F, roast about 30 minutes, stirring once and redistributing. When the almonds are mostly dry to the touch, turn off the oven and prop the door open.
Let the almonds cool in the slightly open oven for 20 minutes, then transfer the pan to a rack to cool completely to room temperature. Store in an airtight container at room temperature for up to one week.
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition using the ingredients you use and your preferred calculator.
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This is a sponsored conversation written by me on behalf of AllWhites Egg Whites. The opinions and text are all mine.