Cajun Toasted Almonds

Name: Cajun Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. dried basil; 1/2 tsp. dried thyme; 1/2 tsp. cayenne pepper; 1 tsp. paprika; 1 tsp. granulated garlic; 1 tsp. salt; 1/2 tsp. black pepper; 1 egg white; 1 tsp. water; 3 c. whole almonds

Eats Now Editorial Team · 1085 kcal · General

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Cajun Toasted Almonds – a delicious recipe with basil, thyme, cayenne pepper, paprika, garlic, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
1 tsp. paprika
1 tsp. granulated garlic
1 tsp. salt
1/2 tsp. black pepper
1 egg white
1 tsp. water
3 c. whole almonds

1
Preheat oven to 300u00b0.
2
Mix spices in a small bowl.
3
In a large bowl, combine egg white and water.
4
Beat with
5
a fork until frothy.
6
Add the almonds and stir to coat well.
7
Sprinkle the spices over the nuts, again stirring to coat.
8
Place on a greased 10 x 15-inch jelly roll pan and roast 45 minutes, stirring each 15 minutes or so.
9
Let cool before storing airtight.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tsp. dried basil, 1/2 tsp. dried thyme, 1/2 tsp. cayenne pepper, 1 tsp. paprika, and more.

Yes, Cajun Toasted Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1085 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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