I love the smell of cinnamon at the holidays, come on, who doesn’t? This week, the wine guy brought home a plentiful amount of raw almonds. A California winery sent him a 50 pound box for servicing and managing their brands. He shared the wealth with co-workers and brought home a few pounds for us to have at the house for Christmas.
Cinnamon and sugar seemed a perfect union for the almonds. And that’s what I doing on this snowy Saturday morning. I’m roasting almonds in the oven. I plan to gift most of them because Blimpy Girl doesn’t need the taunt of a temptation everytime I pass the nut dish.
This is such an easy recipe and takes about 15 minutes to prepare and 1 hour to roast.
I purchased Mason jars at Hobby Lobby to package the roasted goodies. I’ll dress the jars with some creative touches and gift tags and post a picture later this week.
- 4 cups whole almonds
- 1/2 cup white sugar mixed with 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt
- 1 egg white mixed with 1 teaspoon cold water
Kick up the oven to 250 degrees F. While it’s warming up, beat the egg white and water in a good size bowl. You want the egg to be frothy, but not stiff. Add the almonds to the egg mixture and toss until they are completely coated.
Dump the sugar mixture in the bowl and mix until the nuts are covered with the sugar. Lightly spray a cookie sheet with non-stick oil and spread the almonds onto the pan. You want a single layer of nuts.
Pop into the oven and roast for 1 hour, turning the almonds at mid-point. Once the almonds cool, store in an airtight container.
I told you this easy! What I won’t tell is how many calories you consume when shoveling a handful in your mouth. **wink**