A few months ago I discovered some delicious Dill Pickle Almonds at Whole Foods. My whole family loved them, but they did contain a little sugar. Why sugar in a dill pickle flavored almond? Beats me. So of course it was time to create my own sugar-free version! Citric acid is the ingredient here that gives these almonds their pickle-like sourness and tang.
- 1 egg white
- 3 cups almonds
- 2 tsp citric acid
- 2 tsp salt
- 2 tsp dried dill
- 3/4 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp coriander
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy. Stir in the almonds until well coated.
- Sprinkle with the citric acid, salt, dill, garlic, pepper, and coriander. Toss to combine well.
- Bake 10 to 12 minutes, until the almonds are golden brown. Remove and let cool completely on the pan.