In need of an easy holiday gift to give a neighbor or something to fill the holiday party bowls other than candy? This recipe can be thrown together in a matter of minutes and is a great gourmet treat that anyone will love!
Cinnamon Sugar Almonds
1 egg white
2 cups unsalted raw almonds
1/4 cup packed light brown sugar
1 TBS ground cinnamon
1/8 tsp. kosher salt
Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.
Whip egg white in a large bowl until very frothy.
Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.
In a small bowl, stir together brown sugar, cinnamon and salt. Add cinnamon-sugar mixture to almonds and stir until the dry ingredients are completely incorporated and evenly coat the almonds. {No dry powder should remain in bottom of bowl}.
Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.
Bake for 25 minutes on middle rack.
Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}. Spread them in a single layer and bake for 15 minutes more.
Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands. Store the cooled almonds in an airtight container.
Dark Cocoa Almonds
1 egg white
1 tsp vanilla extract
2 cups unsalted raw almonds, {skins on}
1/4 cup granulated sugar
3 TBS unsweetened cocoa powder
1/8 tsp kosher salt
2 tsp chili powder {optional for a spicy kick}
Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.
In large bowl, combine egg white and vanilla and whip until very frothy.
Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.
In small bowl, stir together sugar, cocoa powder and salt until mixed. Add cocoa mixture to almonds and stir until dry ingredients are completely incorporated and evenly coat almonds. {No dry powder should remain in bottom of bowl}.
Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.
Bake for 25 minutes on middle rack.
Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}. Spread them in a single layer and bake for 15 minutes more.
Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands. Store the cooled almonds in an airtight container.
Cinnamon Sugar Coated Almonds
More Snack ‘Ems:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Rosemary, Truffle and Parmesan Chips or Fries
Courtesy of Joy Bauer
8.ate@eight 