1 Review

Very tasty ~ like a spicy brittle! The nuts were a big hit at our family Easter function. I used all almonds and kicked up the heat a bit by adding 1/8th teaspoon cayenne, in addition to the red pepper flakes. I did NOT drain away the lemon juice/egg white mixture ~ I felt the dry mixture would not stick to the almonds if I drained them for 5 minutes! I checked the almonds after baking for 30 minutes and the almonds were not crisp ~ I baked them for a total of 45 minutes, but next time I will take them out at 42 minutes, so they won't be quite so dark. Made for one of my Spring PAC 2010 adopted Chefs, and for Rosemary, Herb/Spice for April 2010 in the French forum.

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Kerfuffle-Upon-Wincle April 04, 2010
Rosemary-Lemon Spiced Nuts