Monday, February 7, 2011

Cinnamon Roasted Almonds

I don't know about you, but I was pretty excited when the Packers won the Superbowl last night.  I mean, I guess I didn't really have a preference because the Seahawks didn't make it and the Lions will never make it, I just liked the Packers more than the Steelers.  However, now I am bedridden with some iconic form of the flu and thought "well, if I can't get out of bed, I might as well publish a blog post."  Ta da!

I've actually been doing a lot of cooking and baking recently, so be looking forward to some new recipes.  Right now I am uploading and editing photos from my camera and I forgot exactly how much food I made!  Quinoa salad, brownies, macarons… and the Superbowl food.  Oh dear, the Superbowl food.  As can be expected, I willingly volunteered to cook for the big game and did not take my task lightly.  I had been cooking since last Tuesday (making ahead as much as I could & freezing) and woke up early on Sunday (8am) to finish everything in time.

Now I feel like I'm leaving you all hanging by not posting a recipe from the Superbowl!  Alas, these cinnamon almonds are just as delicious and (hopefully) a little healthier.  When my roommate came home from Christmas break, she had a big bag of the cinnamon roasted almond you find at fairs, outside of Uwajimaya and the like.  I wanted what I couldn't have and instantly started craving almonds.  As luck would have it, I had a pound of almonds in the back of my pantry and about 3 jars of cinnamon - I was prepared.  When cooking these, make sure to stir the almonds regularly.  I found that it gives them the "crunch" that you find with more mass produced cinnamon almonds.

Cinnamon Roasted Almonds

  • 1 egg white
  • 1 teaspoon vanilla extract
  • 4 cups whole raw almonds
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  1. Preheat oven to 250 degrees F. Line a 10×15 inch jellyroll pan with parchment paper.
  2. In a medium bowl beat the egg white and vanilla until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt and cinnamon into the nut mixture. Toss to coat. Spread evenly on the prepared pan.
  3. Bake in preheated oven for 1 hour and 15 minutes, stirring occasionally, until golden. Allow to cool. Store nuts in airtight containers.

1 comment:

FrancisFoodie said...

The Lions are heading in the right direction and putting together some nice players. If only they can stay healthy, they can really be a powerhouse in the NFC North sooner than later.

Your nuts look delicious and sound quick and easy. I made a similar recipe out of Dorie Greenspan's Around My French Table and they turned out ok. When she says to shake out the excess egg mixture, she means it. A lot of my nuts ended up encapsulated in big gob of egg/spice mixture. I'll have to try your recipe soon and I'll let you know how it goes.



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