Have you ever been to the ballpark and smelt those A-MA-ZING roasted nuts? YUM! If you enjoy that smell and almonds, you are going to love these cinnamon toasted almonds.
I grew up as a really picky eater. When I was in college and tried to start eating healthier by expanding my healthy food options, I finally landed on almonds. If you don’t know already, almonds are full of healthy fats and are low in carbohydrates. Keep in mind that calories can add up quickly, so consider your portion. A small handful would be appropriate.
If you are like me, sometimes the simply roasted salted almonds just don’t just cut it. Sometimes you are craving a little extra flavor; something a little sweet. So then you turn to the cinnamon, honey, or cocoa almonds you can find at the grocery store. Well, those don’t cut it for me either. They are often sweetened with sugar substitutes. Although I do believe sugar substitutes have their place (i.e. diabetic patients), I really don’t enjoy the flavor of sugar substitutes. If something is sweetened with sucralose (or better known as, Splenda), I can taste it. Some people have sensitive tongues like me, others are like my husband and really can’t taste it. Lucky. You save on calories.
Anyway, I landed on these Cinnamon Toasted Almonds from Taste of Home and couldn’t wait to try them. They hit the spot for a little sweet snack or even a dessert. Even better, they are much cheaper to make than to buy them at the store or at the ball park. Make sure your next bag lunch includes these yummy, healthy cinnamon almonds!
Makes: 4 cups
- 2 egg whites
- 6 teaspoons vanilla extract
- 4 cups unblanched almonds
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat your oven to 350 degrees. Line two pans with spilmats or parchment paper, or lightly grease them. Set aside.
In a large bowl, beat the egg whites until frothy; beat in the vanilla. Add the almonds and fold the mixture until the almonds are evenly coated.
In a separate bowl, combine the sugars, salt, and cinnamon. Stir until evenly blended. Add the sugar mixture to the almonds and fold together until the almonds are evenly coated.
Spread the almonds on to the baking pans so that they lie in a single layer. Bake for 25-30 minutes or until the almonds are crisp, stirring once. Cool. Store in an airtight container.
Note: If you are roasting the almonds on separate pans, be sure to rotate the pans half way during roasting to ensure the bottom pan does not burn on the bottom.