Mom’s Cinnamon Roasted Almonds

Happy Monday, foodies! How was your weekend? Mine was pretty low-key; lots of cleaning and errand-running. Yesterday, I went and saw a play at my alma mater and then hosted an Academy Award viewing party with four of my closest friends. We ate chicken pot pie and tried to predict the winners, but mostly enjoyed Oprah’s “I don’t give a crap” faces and the classy acceptance speeches. And all things Neil Patrick Harris, of course.

I am so excited to share one of my mom’s recipes with you today! I’m a big fan of snacking on almonds already, but when they’re coated in cinnamon sugar? Yes please! This recipe is very simple, and takes little prep work. My mom says they’re fool-proof, and she’s not kidding! Make up a batch over the weekend and you’ll have snacks for the entire week…and your house will smell amazing!

Cooking for Beginners: Mom’s Cinnamon Roasted Almonds

almonds

What I’m Listening to: “Uptown Funk” by Mark Ronson and Bruno Mars

Ingredients (makes about 2 1/2 cups of almonds)

-1 egg white

-1 tsp vanilla

-1/4 cup white sugar

-1/4 cup brown sugar

-1/4 tsp salt

-1 1/2 tsp ground cinnamon

-12 oz bag of natural almonds

Preheat the oven to 250°F. Line a baking sheet with aluminum foil and set aside. In a medium bowl, whisk together the egg white and vanilla. Add the white sugar, brown sugar, salt, and cinnamon; mix well. Pour the almonds over the mixture and stir gently with a wooden spoon, until well coated. Transfer the almonds to the baking sheet in a single layer.

Bake for 60 minutes, stirring every 15-20. After 40 minutes, move the almonds directly onto the baking sheet, and discard the foil. Continue to bake for the remaining 20 minutes, stirring as needed. Allow to cool, then store in an airtight container for 4-5 days, or put in a freezer-safe Ziploc in your freezer for up to 4 months.

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