Texture and crunch are oh, so important in my life.

Not just in food, but in all areas of living.

Referencing my adoration of apples and my copious consumption, it was once suggested the reasoning to be that I desire and crave the ability and satisfaction of taking “a bite out of life.”

Perhaps that is the case. Perhaps not.
However, I always (read that…always) supply my meals and snacks with a little (or a lot) of additional crunch.

Whether that be toasted coconut flakes, KALE CHIPS, or nuts or seeds, as a rule, I simply must have something to crunch amid my concoction of comestibles.

For that reason, among others, I enjoy almonds on a daily basis. Copious amounts, in fact. They are sweet, obviously nutty, and perfectly crunchy. The best ones, though, are sprouted. The sprouted tails create a digestively “better” situation, but the dehydrating process also develops an additional snap to the little orbs.

I love it!

Sprouted and roasted, then, are even better.

And, coupled with lots of salt, savory rosemary, sensual lavender, and a tad more of sweet, we’ve hit the ball out of the park once again.

Rosemary Lavender Candied Almonds

2 cups soaked, sprouted, and dehydrated almonds (or just regular raw almonds will do)
1-2 egg whites
2 tsp. raw honey**
1 Tbs. fresh rosemary, minced
2 tsp. dried lavender
1 tsp. kosher salt

Preheat the oven to 250 degrees. Beat the egg whites and honey on high until silky and a bit fluffy. Toss in the almonds and sprinkle in the rosemary, lavender, and salt. Continue to stir and toss until all surfaces are coated with the seasoned egg whites.
Spread the nuts evenly on a parchment lined baking sheet. Roast for about 12 minutes. Stir and rotate the pan. Roast an additional 10 minutes and remove to cool.

The egg wash will create a super crunchy and crusty texture over the nuts. Perfect.

**You may consider a “sugar free” option with the substitution of 1/2-3/4 packet of powdered stevia. Nothing too sweet…