Ingredients

  • 1 medium egg white
  • 75g dark muscovado sugar
  • ½ tbsp finely chopped rosemary
  • ¾ tsp sweet smoked paprika
  • 1½ tsp sea salt flakes
  • 300g skin-on almonds

Method

  1. 1

    Preheat the oven to 160°C/gas mark 3. Line a large baking tray with baking paper.

  2. 2

    Whisk the egg white and sugar in a small bowl until frothy. Mix in the rosemary, paprika and sea salt, then stir in the almonds. 


  3. 3

    Spread them on to the lined tray. Bake for 40 minutes, stirring halfway. Leave to cool and set, then break up with your hands. 


Nutritional Details

Each serving provides
  • Energy 1440kj 344kcal 17%
  • Fat 24.9g 36%
  • Saturates 1.9g 10%
  • Sugars 13.3g 15%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 2487kj/594kcal

Each serving provides

15.3g carbohydrate 6.9g fibre 11.3g protein

Back to top