* 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
DIRECTIONS:
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.
1 c. blanched whole almonds 1 c. pecan halves 1 c. unsalted cashews 1 c. macadamia nuts 1/2 c. + 2 tbsp. sugar 1/4 c. honey 1/4 c. butter 1 1/2 tsp. salt 2 tsp. ground cinnamon 1 tsp. paprika 1 tsp. ground cloves 1/2 tsp. pepper
Heat oven to 350 degrees. Place nuts in even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
In saucepan combine 1/2 cup sugar, honey and butter. Bring to boil over medium high heat, stirring occasionally. Once boiling do not stir. Boil 5 minutes.
While syrup is cooking, combine remaining sugar and spices. Pour hot syrup over nuts. Stir well. Sprinkle with spice mixture and stir well. Transfer to baking sheet and separate with fork. Cool completely. Store in air tight container. Yield: 6 cups.
Combine all ingredients in crockpot. Cover; cook on low for 3-5 hours, stirring occasionally. Remove cover and increase heat to high. Stir well; cook for 1 hour longer.
There ya go, Hanna!
INGREDIENTS:
Cinnamon Almonds
* 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
DIRECTIONS:
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.
HONEY-ROASTED MIXED NUTS
1 c. blanched whole almonds
1 c. pecan halves
1 c. unsalted cashews
1 c. macadamia nuts
1/2 c. + 2 tbsp. sugar
1/4 c. honey
1/4 c. butter
1 1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. paprika
1 tsp. ground cloves
1/2 tsp. pepper
Heat oven to 350 degrees. Place nuts in even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
In saucepan combine 1/2 cup sugar, honey and butter. Bring to boil over medium high heat, stirring occasionally. Once boiling do not stir. Boil 5 minutes.
While syrup is cooking, combine remaining sugar and spices. Pour hot syrup over nuts. Stir well. Sprinkle with spice mixture and stir well. Transfer to baking sheet and separate with fork. Cool completely. Store in air tight container. Yield: 6 cups.
Crockpot Curried Almonds
Ingredients:
2 tablespoons butter
1 tablespoon curry powder
1/2 teaspoon seasoned salt
1 pound blanched almonds
Directions:
Combine all ingredients in crockpot. Cover; cook on low for 3-5 hours, stirring occasionally. Remove cover and increase heat to high. Stir well; cook for 1 hour longer.
Oh Hanna these sound good, sweet with a little kick to them.
Patty