Elizabeth’s Nuts

Some friends and I recently dropped by Elizabeth’s house and as we caught up on who was doing what in the Valley, I nibbled on a bowl of nuts on the counter in her earth-friendly “green” kitchen.

As my second handful of nuts went down, I stopped talking — because something extraordinary was going on in my mouth. Flavors were swirling and I was distracted by the song and dance flitting across my tongue.

You may be wondering who Elizabeth is.

She founded The Scottsdale Culinary Institute in 1989 (and sold it nine years later). I count my lucky stars to have attended the school when it was still under Elizabeth’s watchful eye, with small class sizes and dedicated chef-instructors.

Elizabeth thinks of all SCI graduates as her “kids” even though some of those “kids” weren’t technically kids when they attended her school.

“What did you put in these nuts?” I asked.

“Oh, they’re so easy it’s silly,” she said and waved me off. I begged her to share the flavors because I couldn’t stop eating them.

“Just some brown sugar, red pepper flakes, salt and whatever herbs and spices you feel like,” she said. “And an egg white. That’s it.”

Elizabeth’s herb and spice combination was coriander, fennel and fresh rosemary. I didn’t have fresh rosemary handy, so I substituted the mandarin orange dust I wrote about here.

You can use any herbs or spices you feel like, just keep the brown sugar, red pepper flakes and salt constant.

The amazing thing about these almonds is that there is no added fat. None. Zippo.

So the only fat is what’s in the nuts. One ounce of almonds contains…oh, never mind. It sounds like a really big number for two tablespoons of nuts.

Just know that it’s much, much less than the same amount of macadamia nuts and nut fats are among the healthiest fats. If you must know, go here.

An egg white whisked with the spices is all the binding these nuts need.

The almonds will be all shiny when folded into the spiced egg white.

Spread them in a single layer and roast until the egg white is dry to the touch and the almonds smell toasted.

The nuts lose their shiny coat after roasting. As tempting as the smell may be, wait until they cool to serve them — they taste much better when they have time to cool and crisp up.

Elizabeth says she always has a tin of nuts on the counter, just in case anyone happens to drop by.

Like a car full of former students.


Elizabeth’s Nuts

  • Author: Adapted from Elizabeth Leite
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x



3 cups raw almonds
1 egg white
1 tablespoon brown sugar
2 teaspoons red pepper flakes*
2 teaspoons crushed fennel seeds (use a mortar and pestle)
2 teaspoons crushed coriander seeds (or ground)
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons soy sauce
1 teaspoon coarse flake sea salt (or kosher salt)


Heat the oven to 300° F. Spread the almonds in a single layer on a lined baking sheet.

Roast for 15 minutes. Remove from oven (leave oven on) and cool for 10 minutes.

Whisk the egg white until frothy and then whisk in the remaining ingredients (brown sugar through salt).

Fold in the cooled nuts and toss until evenly coated.

Spread the nuts on the baking sheet and return to oven for 12 to 15 minutes, stirring once halfway through. The nuts are done when the egg white is dry to the touch and the nuts smell toasted.

Cool completely. Store in an airtight container.


I find that 2 teaspoons of red pepper flakes is plenty to give you a noticeable, throat-warming kick. Use less (or more) depending upon your personal heat preference.

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10 replies
  1. formerchef
    formerchef says:

    This looks wonderful! I have some fennel powder and was wondering what I was going to do with it. The amount of fat in nuts is really crazy, isn’t it? Not fair, but tastes so good.

  2. Dana Treat
    Dana Treat says:

    I invited some friends over last night for a VERY causal dinner and about one minute before they walked in the door, I realized I had nothing for them to snack on. I SO wish I had seen this post before they arrived because I could have wowed them with these nuts!

  3. Debi(Table Talk)
    Debi(Table Talk) says:

    I love having just a little something like this to nibble on with a cocktail before we sit down at the table. They sound pretty addicting. I can see them in salads, or chopped and added to goat cheese rounds.
    The Mandarin Dust sounds amazing! I have a bunch of Meyer lemons I will try it with too~have you tried them?

    • chefgwen
      chefgwen says:

      Hi Debi… thanks for stopping by… I’ve not tried to make Meyer lemon dust, but I bet it would be lovely since the zest is so lovely and the pith isn’t too thick like regular Lisbon lemons. If you do try it, let me know how it turns out.

  4. Mary
    Mary says:

    Making them tonite – thank you! Chez Panisse had a version of these almonds at their anniversary party. Couldn’t stop eating them.

  5. LynRo
    LynRo says:

    Thank you for the recipe. I’ve been making them for the past few months for my husband and put a jar of them in my brother’s Christmas box. Always rave reviews.

    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      Thank you for taking the time to say so! I make them frequently, too. It’s just a great flavor combination.


Trackbacks & Pingbacks

  1. […] Now, I am not vegan. I am not lactose intolerant, nor in the camp of needing to go dairy-free. I love cow’s milk, but I don’t always have it on hand. I always have a hefty stash of nuts on hand for cooking, baking and snacking, including raw almonds. (My favorite thing to make with raw almonds is a bowl of Elizabeth’s Nuts.) […]

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