Tuesday, September 27, 2011

Cinnamon Almonds



*Makes 4 cups of almonds

1 egg white
1 tsp cool water
4 C almonds, whole or sliced 
1/2 C white sugar
1/4 tsp salt
1 TBS ground cinnamon

Preheat oven to 250 degrees.Lightly grease a 10x15 inch baking pan with vegetable oil.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, cinnamon spice, and sprinkle over the nuts. Toss to coat, and spread evenly on the oiled pan.
Bake for 1 hour in the preheated oven, flipping them with a slotted spoon a couple of times, until golden. Allow the toasted almonds to cool. Then store your dry roasted nuts in airtight container.

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