Parmesan and Thyme Roasted Almonds

April 25, 2010

Parmesan and Thyme Roasted Almonds

Of late, I’ve had this huge urge to snack on roasted nuts. To quench this desire, I have been making my favourite ginger and honey roasted almonds over and over again. I always tend to throw in a little extra ginger for added punch. I love these roasted, crunchy almonds, potent with the smell of ginger, and sweet and shiny with a touch of honey.

While I don’t think I’m done making the ginger and honey almonds, I thought I could try something savory this time when I saw the recipe of savory roasted almonds on Eat Make Read.  And more than that I was really curious about making roasted almonds with egg whites! I’ve heard people use it, and have always shied away from it, but with the description of these roasted almonds, I kept my reservations aside. As soon as the almonds went into the oven, the mixture of almonds along with lime, thyme and parmesan (and a few other things) started coming together. This created a fabulous smorgasbord of all the flavours which filled my house with the most gorgeous smells. I could not wait for it to be done!

Parmesan and Thyme Roasted Almonds

While I was making these almonds, I started to think of flavour combinations that never cease to fail. Flavours that are so reliable that they almost sound lyrical together: like ginger and honey, thyme and lemon, sugar and cinnamon, garlic and rosemary, garlic and chive.. Play along… add more such flavour combinations to the comments section and let’s discover something new! That reminds me, I must replicate the kaffir lime leaves and lemongrass peanuts I had when dining at a teppanyaki restaurant.

Parmesan and Thyme Roasted Almonds

Parmesan and Thyme Roasted Almonds

Adapted from: Eat Make Read

3 Cups/16 oz. Raw Almonds
2 Small Egg Whites (OR 1 Extra Large Egg White)
1/3 Cup Fresh Thyme Leaves
1 Tbsp. Red Pepper Flakes
1 Tbsp. Dried Oregano
1 Tbsp. Garlic Powder
3 Tbsp. lime Zest
2 tsp. Black Pepper
1 1/2 Tbsp. brown sugar
1 tsp salt
1/2 Cup Finely Grated Parmesan Cheese

  1. Preheat oven to 170C/340F
  2. Line a baking sheet with parchment paper or foil.
  3. In a pestle and mortar, add the thyme, red pepper, oregano, garlic powder, black pepper, lime zest, salt and sugar together. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won’t get much of a paste, but the thyme should break down a bit and the red peppers will get smaller.
  4. Whisk the egg whites until frothy (about 2 minutes). Add the almonds, and fold them over to coat.
  5. Add the spices mixture and mix again until they look evenly distributed.
  6. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer
  7. Bake in the middle rack for 12-15 minutes. Remove from the oven and toss with the rest of the parmesan.
  8. Cool completely before serving.

{ 15 comments… read them below or add one }

1 The Runaway Spoon April 25, 2010 at 9:42 PM

I love flavored roasted nuts too and can't wait to try these. Thought you might like my Lemon Garlic Cashews as well. http://tinyurl.com/257c9hc

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2 kamran siddiqi April 26, 2010 at 3:39 AM

Great post Shaheen! I am now craving some of these almonds! I wonder where I got the craving from! LOL

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3 Megan Gordon April 26, 2010 at 6:18 AM

Fabulous! I’ve been snacking on chocolate lately which is, admittedly, great but have been looking for healthier, satisfying snacks. Will definitely have to try these. Thanks so much for the great recipe and lovely photos!

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4 Maria April 26, 2010 at 4:38 PM

Love the flavors you used! Great snack!

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5 Julie April 26, 2010 at 7:34 PM

These look so good, I probably wouldn't be able to stop until they were all gone!

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6 JenSchall April 28, 2010 at 7:43 PM

Ooh… These look lovely! I have been making a lot of sweet roasted nuts, and I should really try a savory recipe and cut back on the sugar! This one looks wonderful.

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7 shyam April 29, 2010 at 3:03 PM

God, those almonds look absolutely wicked. You take such beautiful photos, and your blog on the whole is really pretty, airy and light, and easy to navigate as well. Good going! :)

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8 Maaya May 6, 2010 at 2:58 PM

looks great i love thyme! im having some people over .ill try this

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9 Trudy ~ veggie num num May 21, 2010 at 5:55 AM

Roasted almonds are a favourite of mine and this dish is a really creative and delicious sounding variation… yum!

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10 Rachel November 14, 2010 at 1:44 AM

I’ve been driving myself to make these for a while now. They’re currently in the oven and smell like HEAVEN.
Can’t wait to try one, I did make a few changes but I’m sure they’ll be similar. Yummy! Thanks for the recipe.

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11 Anonymous December 10, 2010 at 3:57 PM

Hey purple foodie,i love almonds, i will try this
last week i wnt to alfa to buy garlic powder but they dont keep it.
do you know any other place where i can buy it.
i have been searching for garlic powder since a long time.

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12 The Purple Foodie December 10, 2010 at 11:25 PM

You could use fresh garlic as well. For more info on sourcing ingredients, please have a look at the post on Baking in Bombay.

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13 Rob July 21, 2011 at 3:43 AM

After making the honey ginger almonds just about every week for the last 2-3 months, it was time to try these. Between the thyme, the lime zest and the mortaring, there’s definitely more work involved than the honey ginger ones, but it’s worth it. They’re damn tasty.

I really like how well the egg white bound the spice mixture to the almonds. I thought the spices would fall off when I tossed the almonds with the last of the parmesan, but no, everything stuck. I’m going to try that with other savory flavor combinations. If anything’s especially good, I’ll let you know.

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14 Eleanor March 30, 2013 at 2:30 AM

Hi there, just wondering how long the thyme and cheese flavored nuts last when stored? I know most floured nuts store well, but the cheese element makes me a little coy to make huge quantities in advance.

Thanks

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15 Shaheen March 30, 2013 at 11:04 AM

Hi Eleanor – good point – and then there’s even egg white in these. I’d say make enough to last a week?

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