Saturday, October 3, 2009

9 Cups of Almonds?

The other day I picked up a 9-cup bag of almonds from my local warehouse store. What on earth do I need that many almonds for? That's a really good question. After making Cinnamon-Roasted Almonds tonight I'm now down to 5-cups of almonds. These roasted almonds taste very much like what you get at the mall and festivals during the holidays.

Recipe Source/Courtesy:

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
2. 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, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

* Note from Suz: I added 1 teaspoon of vanilla to the water and egg white. And about 1 T brown sugar, and 1 t Turbinado sugar

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...