Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
265
Calories
7g
Protein
20g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Nonstick vegetable oil spray
- 1 large egg white
- 1 tablespoon sugar
- 1 1/2 tablespoons dried rosemary, crushed
- 1 1/2 teaspoons fleur de sel*
- 1/4 teaspoon cayenne pepper
- 2 cups whole blanched almonds
- =
Directions
1
Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
2
A type of sea salt, available at specialty foods stores and some supermarkets.
Recipe sourced from
fandom