Foodie Friday with Dr. Laura Klein, Christmas Edition: Cinnamon Roasted Almonds
Today’s recipe isn’t a meal as you’ve more than likely deducted from the title. You probably already have today’s fixings all figured out, so I thought I’d share a great snack you can fix to tide over the crowd until the main course gets put on the table. These naturally sweet yet filling beauties by Two Peas and Their Pod will not only please the pickiest snacker, but will make your house smell marvelous. Best part is that they keep for a while, so you can use them as an inexpensive option for a couple days. That is if you don’t gobble them all down as soon as they’re cool. These are also a great gift idea. Just put them in a jar or decorative baggie and hand them out to neighbors and friends. Or place them in bowls on tables for your New Year’s Eve party!
Cinnamon Roasted Almonds
1 egg white
1 teaspoon cold water
2 cups whole almonds
3 Tablespoons white sugar
3 Tablespoons brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon salt
- Preheat your oven to 250 degrees F. Beat the egg white and water until frothy with a whisk in a medium bowl.
- Add the almonds, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Stir the nuts until they are well coated. Spread the almonds evenly on a baking sheet that has been lined with parchment paper.
- Roast the almonds for 1 hour, stirring every 20 minutes or so. Your house will smell amazing!
- Allow to cool, then store in airtight containers.