Cinnamon Sugar Roasted Almonds
If you want to put out a snack at a party, a bowl of these sweet, sparkly almonds will be a sure hit. They are also a great treat to tuck into a zip-top bag and carry for lunch or snack. Green salads are extra special when topped with a handful of these tasty nuts.
- 1 egg white
- 1/2 teaspoon water
- 2 cups whole almonds
- 1/2 cup turbinado sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- Preheat the oven to 300 degrees F. Lightly oil a sheet pan.
- In a medium bowl, whisk the egg white, take out 2 tablespoons, and put them in a large bowl. In the large bowl, whisk the water into the egg white until frothy. Add the almonds and toss to coat with egg white. Add the sugar, salt and cinnamon and toss to coat evenly.
- Spread the almonds on the oiled pan and bake for 20 minutes, then stir and rotate the pan, and bake for 20 minutes more. Let cool completely on the pan before transferring to a jar or other airtight container.
- Keeps for two weeks at room temperature, or a month in the refrigerator.
136 calories, 10 g. fat, 0 mg. cholesterol, 43 mg. sodium, 4 g. carbohydrate, 2 g. fiber, 4 g. protein