Parmesan Herb Almonds

Parmesan Herb Almonds

4.4 of 5 (18)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.0
  • Total Fat: 17.0 g
  • Cholesterol: 7.0 mg
  • Sodium: 191.0 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.0 g

View full nutritional breakdown of Parmesan Herb Almonds calories by ingredient


Almonds make a great savory snack. This dish is perfect for a party. Almonds make a great savory snack. This dish is perfect for a party.
Number of Servings: 8


    3/4 cup grated Parmesan cheese
    1 Tbs. Italian herb seasoning
    1 1/2 tsp. garlic powder
    1/2 tsp. paprika
    2 egg whites
    2 cups whole natural almonds, roasted


Created by Almond Board of California


Preheat oven to 325 degrees. In a small bowl, mix all ingredients except egg whites and almonds; set aside. In large bowl, whisk egg whites until they begin to form soft peaks and are opaque. Add almonds; toss to coat. Add cheese 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 20 minutes. Remove from oven; cool completely. Store in airtight container up to one week.

Serving Size: 8 (1/4 cup per serving)

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe

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    3 of 9 people found this review helpful
    I luv this recipe, it sounds just perfect. - 1/7/13

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    1 of 1 people found this review helpful
    A savory nut snack instead of the more numerous sweet nut snacks you find. Really good and healthy. Tried using less parmigiana to cut down on sodium, fat and calories. I've also used other spices like smoked paprika and chili blends. - 4/4/17

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    1 of 8 people found this review helpful
    Sounds great. Will try. - 1/8/13

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    1 of 7 people found this review helpful
    i just made chickpeas something like this wish I could stop eating them - 1/6/13

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    Should be good - 6/20/21