Ingredients
2egg whites
¼cupwhole basil leaves
¾tspsalt
½tspgarlic powder
¼tspred pepper flakes
2cupswhole unsalted almonds
¼cupparmesan cheesefinely grated
Preparation
Preheat the oven to 225 degrees F.
Line a large baking sheet with parchment paper and set aside.
In a blender, combine the egg whites, basil leaves, salt, garlic powder and red pepper flakes.
Blend on low speed until mixture is pureed.
In a small mixing bowl, toss the basil egg white mixture into the almonds until well combined.
Let the almonds soak up some of the excess moisture for a few minutes.
Stir in the parmesan cheese.
Use a large mixing spoon to transfer the almonds to the prepared pan, leaving any excess basil mixture in the bowl.
Spread almonds in a single layer on the baking sheet.
Bake for 30 minutes or longer, stirring every 15 minutes, until the basil mixture is dried and the almonds are sufficiently crunchy.
Let the almonds cool completely, serve, and enjoy!
