Moroccan Almonds With Golden Raisins
This seasoned mixture is a great snack mix, green salad topper, or chicken salad starter.
1 egg white
1 tablespoon water
2 cups whole natural or blanched almonds
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or sea salt
1/8 teaspoon ground ginger
1 cup golden raisins
Preheat oven to 275°F. Line a sided baking sheet with parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve, toss gently and drain. Stir together cinnamon, cumin, garlic powder, salt and ginger. Add almonds and toss to coat. Spread almonds in prepared pan in a single layer and bake 30 minutes. Gently stir and reduce oven temperature to 200°F. Continue to bake for another 30 minutes, until almonds are toasted and fragrant. Cool before tossing with golden raisins and serving or storing three to four days airtight.
Calories 173; Fat 12 g; Sat Fat 1.1 g; Mono Fat 7.7 g; Poly Fat 2.5 g ; Protein 5 g; Carb 15 g; Fiber 4 g; Cholesterol 0 mg; Sodium 105 mg; Calcium 72 mg; Potassium 271 mg; Vitamin E 1.4 mg*;