Rec: Cinnamon-Roasted Almonds. Made a ton of these at Christmas...
...and everyone inhaled them! Very easy,
and makes the house smell like
cinnamon/almond heaven.
Cinnamon-Roasted Almonds
1 egg white
1/2 tsp. vanilla
1 tsp. cold water
4 cups almonds
1/2 cup sugar (regular, white)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1. Heat oven to 250 degrees F. Lightly
grease one 15 x 10 inch jelly roll pan.
2. Lightly beat the egg white; add water and vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated.
3. Sift together the sugar, salt and
cinnamon. Sprinkle over the nuts and toss
to mix.
4. Spread on pan and bake for 1 hour,
stirring occasionally.
***************
My notes:
I used raw, unpeeled almonds.
I stirred carefully with a plastic serving
spoon (the kind of large spoon you would use
in a non-stick fry pan), so as not to rip
the foil. Try to fold the nuts over onto
themselves, taking care to mix well each
time you stir -- then spread them evenly
into a flat layer again. I took the pan
completely out of the oven when I did this,
just to make sure I did a good job.
Use a non-stick jellyroll pan, or cover
regular pan with foil. Makes clean-up lots
easier!
Also, disposable foil jellyroll pans work
well, but if you want to use them over and
over you must line them with foil also.
Make sure you use freshly purchased cinnamon
from a good source. Old cinnamon loses it's
punch and doesn't do well in this recipe.
These are awesome when still warm, but
delicious at room temp as well. They keep
well in zip-lock bags, and will still be
tasty after 3 to 4 days storage. You can
refresh them in a warm oven for 5 to 10
minutes.
GOOD STUFF!!!!
Michael