Herb Roasted Almonds

These are great tasting and are good for you.

Ingredients:
1 x nonstick cooking spray as needed
1 1/4 tablespoons rosemary leaves freshly chopped
2 teaspoons kosher salt
1 1/4 teaspoon fennel seeds
1 x black pepper to taste
2 large egg whites
2/4 cup parmesan, parmigiano-reggiano cheese, grated
1 1/2 cups almonds blanched
1 1/2 cups almonds with skin

Directions:
Preheat oven to 300F.
Use enough foil paper to cover a large
rimmed baking sheet,
and coating the foil with cooking spray.
Finely grind the rosemary, salt, fennel,
and black pepper in a food processor.
In a large bowl, whisk egg whites until they foam.
Whisk in the spices and cheese.
Stir in the nuts, tossing to coat.
Spread evenly in single layer
on the prepared baking sheet.
Bake for 45 minutes.
Every 15 minutes stir once.
At first nuts will be sticky on the foil,
so very gently stir them.
Slide the almonds on the foil
onto a wire rack, let cool for a while.
Store the nuts in air-tight container.