One of my favorite perks of the holiday season are the homemade treats that my friends deliver to the house. To reciprocate the kind gesture, I considered doing some canning and cooking for their gifts, but then thought better of the little time I have and decided a jar full of tasty and toasty almonds was a better option. On their own, almonds offer up a bevy of health benefits with the loads of protein, vitamin E, and fiber, just to name a few. Add a dash of cinnamon and a bit of egg protein and you've got yourself a snack that is bursting with flavor and other healthy perks. So before you go buy a bottle of wine for that holiday party, remember to give this a try. It may be more memorable and tasty than any old merlot could hope to be.
Ready to see the recipe? Just read more. Ingredients 1 egg white Directions 1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Cinnamon and Sugar Toasted Almonds
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
1 egg white
1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.