Parmesan-Herb Almonds Recipe - Allrecipes.com
Parmesan-Herb Almonds Recipe

Parmesan-Herb Almonds

Recipe by  

"Whole almonds baked with a blend of Parmesan cheese and Italian seasoning make a delicious snack."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 325 degrees. In a small bowl, mix all ingredients except egg whites and almonds; set aside. In large bowl, whisk egg whites until they begin to form soft peaks and are opaque. Add almonds; toss to coat. Add cheese mixture; toss gently to coat evenly.
  2. Oil, or coat a baking sheet with vegetable cooking spray. Arrange almonds on baking sheet in single layer. Bake in center of oven 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer; toss gently. Turn off oven. Leave almonds in oven with door ajar 20 minutes. Remove from oven; cool completely. Store in airtight container up to one week.
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Reviews More Reviews

Dec 27, 2011

I liked the concept and the flavors. For some reason these didn't get crunchy. Ended up putting them back in the toaster oven to crisp them up.

 
Nov 23, 2011

These are AWESOME and ADDICTING! I also added in about 1/2 tsp. of crushed red pepper flakes, and that gave these a nice kick! One thing I wish I would've added was salt...IMO these NEED SALT! I tried adding it after baking, but they were too dry and the salt wouldn't adhere...I will know for next time, though. These are still wonderful and me and the little guy can't stop snacking on them. I will definitely be making these agin (with added salt, lol)! Thanks for sharing. :)

 

3 Ratings

Dec 18, 2012

these were just ok. I'm not sure if I did something wrong. They tasted a bit....off. Not really burned but something like that.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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