Dill Pickle Almonds

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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.

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Dill Pickle Almonds

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk the egg white until frothy. Stir in the almonds until well coated.
  3. Sprinkle with the citric acid, salt, dill, garlic, pepper, and coriander. Toss to combine well.
  4. Bake 10 to 12 minutes, until the almonds are golden brown. Remove and let cool completely on the pan.

Yield: 12

Cholesterol: --

Food energy: 207 Kcal

Total fat: 17.05g

Calories from fat: 153

Carbohydrate: 7.93g

Protein per serving: 7.61g

Total dietary fiber: 4.53g

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Barbara
Barbara

I was thinking about those dill pickle almonds at WF too and I looked for powdered vinegar online. It’s a real thing! You can get it from Amazon! I can’t wait to try it on almonds with dill and salt and I’m thinking pork rinds too!

Vicki
Vicki

Would love to have a BBQ Almonds version of this recipe.

Joan
Joan

This is perfect timing. I have a huge bag of almonds I was looking to find a recipe to use. Where do I get citric acid?

Erica
Erica

Amazon!

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