2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon firmly ground black pepper
1 egg white
2 cups whole natural almonds
Preheat oven to 325 F.
In container of electric blender combine all ingredients except egg white and almonds. Blend 30 seconds, pulsing on and off; set aside.
In large bowl whisk egg white until opaque and frothy. Add almonds; toss to coat. Add spice mixture; toss gently to coat evenly.
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 15 minutes. Remove from oven; cool completely.
Store in airtight container up to 2 weeks.
Calories 167; Fat 14 g; Sat Fat 1 g; Mono Fat 9 g; Poly Fat 3 g; Protein 6 g; Carb 6 g; Fiber 4 g; Cholesterol 0 mg; Sodium 78 mg; Potassium 220 mg