The scent of cinnamon roasted almonds drives my sons wild. The other day when I unpacked a bag of almonds from the groceries, they asked if I’d try to make some. “TRY?” Please, I’ve been doing this since before they were born.
I keep a variety of nuts for snacking and cooking. They can be expensive, but since they’re a good source of healthy fat I try to fit them into our grocery budget.
Gather the ingredients – nuts, an egg white, a bit of water, sugars, cinnamon, salt.
Beat the egg white and the water until a nice foam forms
Now add everything else and stir until it’s all mixed, then spread everything on a lightly greased baking sheet. They roast at only 250°. Low and slow is the way to go. You have to stir them every 15 minutes. The first time you stir, the egg white will have puffed up around the nuts; they won’t look “right” until about the 3rd stir, so don’t worry.
Your pan is going to get cruddy - a short soak in soapy water and it comes off. It’s too much of a hassle to line the pan because either the paper slips or you scrape a hole in the foil.
After an hour in the oven they won’t seem quite done. Let them cool right on the sheet…they’ll start to make a crackling noise and magically become crunchy. Store in an airtight container, or, if you’re my boys, stand there and eat them right off of the tray.
Cinnamon Roasted Almonds are great for snacking, adding to a holiday appetizer table, or giving as hostess gifts; add them to your meal plan and make a batch today!
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