September 15, 2009

Cinnamon-Roasted Almonds

1 egg white
1 tsp vanilla
4 Cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
2 tsp ground cinnamon

Preheat oven to 250 degrees. Line a 10x15 jellyroll pan with parchment paper (if you spray the pan first with Pam, the parchment will stick better). Lightly beat the egg white. Add the vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon. Add to nuts and toss to coat. Spread evenly on prepared pan. Bake for 1 hour in preheated oven stirring occasionally until golden. Allow to cool. Store in airtight containers.

These taste just like the ones sold at malls or sporting events. SO yummy!!

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