Aunt Sandy's Cheesy Savory Nuts


2 cups


  • baking sheet pan
  • aluminum foil
  • bowl
  • mixing bowl


  • 2 tablespoons melted Aunt Sandy's 10x Cannabutter
  • 1 tablespoon Aunt Sandy's Cannaflour
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon fennel seed
  • ¼ teaspoon pepper
  • 2 egg whites
  • ½ cup finely grated Parmesan Reggiano cheese
  • ½ pound (1 ½ cups) almonds with skin on


  • Preheat oven to 300°.
  • Line the baking sheet with foil and coat evenly with olive oil.
  • In a bowl, combine the cannaflour, salt, pepper and fennel, and mix together.
  • In a mixing bowl, whisk the egg whites until they are foamy.
  • Add melted cannabutter, spices and cheese and mix again.
  • Put the nuts in the mixing bowl, tossing to thoroughly coat.
  • Spread the nuts onto the baking sheet.
  • Bake for 45 minutes, turning the nuts every 15 minutes.
  • Remove the nuts to a clean foil sheet to cool.
  • Store in an airtight food storage container or jar. To preserve crispness, do not store in plastic bags.