Cinnamon and Sugar Almonds {SRC}

This month for the Secret Recipe Club I was given Oh! You Cook!  Dena is a librarian. You have to love her. I go to the library at least once a week to get my book fix.  She also is a published author with her The Everything Kosher Slow Cooker Cookbook. I am impressed. 

I have been living off of almonds lately and this sweetened Cinnamon and Sugar Almond recipe had me all excited.  She had plenty of other wonderful recipes though from sweet treats to savory dinners. 

These almonds made the whole house smell wonderful. I made the mistake of making them about an hour before dinner. Not only was I immediately ravenous  to eat before dinner but I ended up munching away on these and spoiled my supper. Almonds for dinner isn't the worst thing.

Thanks Dena for the great recipe. I am thinking of making these again around the holiday for little food gifts.

Cinnamon and Sugar Almonds

by Emily Morris

Prep Time: 10 minutes

Cook Time: 60 minutes

Keywords: bake snack Christmas

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Ingredients (2 cups)

• 1/2 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 egg white, room temperature
• 1 tsp cold water
• 1/2 tsp vanilla extract
• 12 oz. unsalted whole almonds

Instructions

Preheat oven to 250 degrees. Place a silicon baking mat on a rimmed baking sheet. In a small bowl, mix the brown sugar, salt and cinnamon. Set both aside.

In a medium mixing bowl, use electric mixer to beat egg white until a stiff peak forms. Add the water and vanilla; beat again until a stiff peak again forms.

Use a rubber spatula to gently fold in almonds. After almonds are evenly coated with egg whites, fold in cinnamon-sugar mixture.

Pour the almonds onto prepared baking sheet, spreading them out into a single layer.

Bake for an hour, stirring and flipping almonds every 15 minutes.

Almonds are done when the coating looks dry and if you pick up an almond the coating is not sticky but hard and crunchy. Cool completely. Store in a tightly closed container for up to a few days at room temperature, or in the fridge for up to a week.

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