Vanilla and Cinnamon Roasted Almonds
by Angel in the Kitchen
After successfully cloning the hubby's favorite knoephla soup, I've
decided to continue my recipe clone attempts. If I never have to leave
the house for my favorite foods, I will have successfully attempted my
quest to become a hermit.
Or at least I'll
never be stuck without my favorites during a blizzard. (There was a
100-vehicle pile-up on the interstate near Fargo yesterday. Really.)
One
of my favorite snacks is the cinnamon-roasted almonds that you can buy
at state fairs and street fairs and craft fairs and pretty much any kind
of fair. They're so yummy, but pretty pricey, and there's no reason we
shouldn't be able to eat them anytime we want.
This is a Taste of Home
recipe that got rave reviews online, so I decided to try it. Just a
disclaimer: This isn't exactly like the cinnamon-roasted almonds at the
fair, because the coating isn't as thick or crunchy. They do, however,
have a stronger vanilla flavor that comes through when you're not
distracted by all that candy coating.
I hope four cups gets me through the weekend.
Vanilla and Cinnamon Roasted Almonds Makes 16 servings
2 egg whites 6 tsp. vanilla extract 4 c. whole, unblanched almonds 1/3 c. sugar 1/3 c. brown sugar 1 tsp. salt 1/2 tsp. ground cinnamon
1.
Preheat oven to 300 degrees and grease two 15" x 10" baking pans. (I
just spread parchment paper on the bottoms. I don't like getting messy.)
2. In a large bowl, beat egg whites until frothy. Stir in vanilla extract.
 3. Add almonds and stir gently to coat. Combine the sugars, salt, and cinnamon, add to the nut mixture, and stir gently to coat.
 4. Spread evenly onto pans. Bake about 30 minutes or until amonds are crisp, stirring once during the baking time.
 5. Cool and store in an airtight container.
|
