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Garden Veggie Almond Snack Cluster

These clusters combine roasted, flavored almonds in multiple forms alongside edamame and seasonings resulting in a premium flavor that pack a big crunch! Two sub-recipes, Bloody Mary Almonds and Veggie Almond Clusters, comprise the Garden Veggie Almond Snack Cluster. Created by Chef Rob Corliss of All Things Epicurean on behalf of the Almond Board of California.
Almonds

Difficulty

Medium

Ingredients
Serves: 1/4 cup (32g), Serves: 28
Garden Veggie Almond Snack Cluster
  • 13.10 oz Bloody Mary Almonds (sub-recipe)
  • 18.41 oz Veggie Almond Clusters (sub-recipe)
Bloody Mary Almonds
  • 0.25 oz Tomato Powder
  • 0.25 oz Worcestershire Powder
  • 0.10 oz Sea Salt
  • 3 oz Honey
  • 1 oz Butter, Unsalted
  • 0.50 oz Sriracha
  • 8 oz Almonds, Natural, Whole, Roasted
Veggie Almond Clusters
  • 4 oz Almonds, Blanched, Slivered
  • 4 oz Almonds, Natural, Sliced
  • 3 oz Sun-dried Tomatoes, in Oil, Drained, Small Chop
  • 2 oz Edamame, Dry Roasted, Salted
  • 0.35 oz Chia Seeds
  • 0.15 oz Garlic, Dried, Minced
  • 0.10 oz Aleppo Chile Pepper, Flakes
  • 0.05 oz Parsley , Dried, Flakes
  • 0.01 oz Celery Seed
  • 1.50 oz Egg Whites
  • 3 oz Honey, Warmed
  • 0.25 oz Tomato Powder
Preparation
Garden Veggie Almond Snack Cluster
  1. Evenly combine both sub-recipes (Bloody Mary Almonds and Veggie Almond Clusters) in a mixing bowl.
  2. Place Garden Veggie Almond Cluster in a sealed container and reserve at room temperature.
Bloody Mary Almonds
  1. Place tomato powder, Worcestershire powder and sea salt in a mixing bowl and whisk to evenly combine. Reserve.
  2. Place honey, butter and sriracha in a non-stick saute pan. Bring to a boil (without stirring), then simmer 2 minutes.
  3. Place honey, butter and sriracha in a non-stick saute pan. Bring to a boil (without stirring), then simmer 2 minutes.
  4. Place glazed/coated almonds on a parchment lined sheet pan, spread out and separate the almonds. Cool just very slightly (but do not let harden, as remaining seasonings will not adhere).
  5. Add warm glazed almonds (will still be tacky) to the reserved bowl of tomato powder, worcestershire powder and sea salt and toss to fully coat each almond. Spread the coated almonds out on a new clean parchment lined sheet pan, then allow the almonds to fully cool & harden at room temperature.
  6. Place Bloody Mary Almonds in a sealed container and reserve at room temperature.
Veggie Almond Clusters
  1. Place almond slivers, almond slices, edamame, sun-dried tomatoes, chia seeds, dried garlic, aleppo chile, parsley and celery seed in a mixing bowl. Toss to evenly combine. Reserve.
  2. Place egg whites in a separate mixing bowl and whisk to froth the egg whites.
  3. Add frothed egg whites to the reserved almond mixture and stir to evenly combine and fully coat all the ingredients.
  4. Add warmed honey to the almond and egg white mixture. Stir to evenly combine and fully coat all ingredients. * Warmed honey will mix and coat easier than room temperature honey.
  5. Spread the nut mixture in a medium-thin layer on a parchment lined sheet pan, then place in a 250 degree convection oven and bake for approximately 30 minutes.
  6. Remove from oven and immediately, evenly sprinkle entire top side of baked cluster with tomato powder (before cluster hardens). Allow mixture to completely cool on the pan, at room temperature. Once cooled and hardened, break the mixture into rustic small-medium size cluster chunks.
  7. Place Veggie Almond Clusters in a sealed container and reserve at room temperature.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.