Cinnamon Roasted Almonds

I am sure all of my healthy tweeter and blogger friends will not love this recipe but it is a holiday goodie and I made them for coworkers and I honestly only ate 2 almonds total. People love them and they are super simple to make with no real recipe. I love recipes where you can just add a dash or splash of something and not have to be exact.

Step 1: Ingredients and Supplies. 

1 pound almonds
1 egg white
vanilla extract
about a 1/2 cup brown sugar, packed
about a 1/2 cup white sugar

large cookie sheet with sides
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
wide spatula or mixing spoon

Also preheat your oven to 250 F.

Step 2: Prepare almonds

Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add a splash of vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

Step 3: Combine dry ingredients

In a small mixing bowl, combine the brown sugar, white sugar, salt and a few dashes of cinnamon until well mixed.

Step 4: Coat Almonds

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating–or just leave them and enjoy them later after they’re roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they’re in one layer. You may need to use two pans if your cookie sheet isn’t big enough.

Step 5: Roast, Stir and Repeat! 

Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat!

Sidenote: I should get better at taking pictures of food when I post recipes. 


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