Preheat oven to 325?. In container of electric blender combine all ingredients except egg white and almonds. Blend 30 seconds, pulsing on and off; set aside. In large bowl whisk egg white until opaque and frothy.
Add almonds; toss to coat. Add spice 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 15 minutes.
Remove from oven; cool completely. Store in airtight container up to 2 weeks.
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|Serving Size: 1 recipe (233g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 828 (74%)|
|Amt Per Serving||% DV|
|Total Fat 92g||123 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 57g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 0mg||0 %|
|Sodium 62.2mg||2 %|
|Potassium 1646mg||43 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 23.4g|
|Protein 44.9g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1121
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