Cinnamon nuts - crunchy, sweet and salty - are one of our favorite fall snacks. This recipe is super easy, and it's good for snacking or for sprinkling on ice cream and other desserts. We bought a large bag of sliced almonds in a bulk foods section, tossed them with egg whites, spices and sugar, and roasted at a low temperature - easy and delicious. It makes your house smell wonderful, too!
Spicy Sweet and Salty Almonds
Softened unsalted butter
1 egg white
1 pound flaked or slivered almonds
2/3 cup sugar
1 teaspoon chunky kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground coriander
Heat the oven to 325°F. Line a large, shallow baking sheet with foil, and butter thoroughly.
Beat the egg white until soft peaks form. Pour the nuts into the bowl and stir to coat well. Combine the sugar, kosher salt and spices, and stir into the almond mixture. Taste test, if you don't mind the raw egg whites! Adjust salt, spices, and sugar to taste if necessary.
Spread the nuts out evenly in the pan and until golden brown and crisp, about 45 minutes. Stir several times after the first 15 minutes to make sure they toast evenly.
Serve on ice cream or baked fruit, or eat straight from a bowl.
• Recipe: Spiced Cream and Plum Verrines with Cinnamon Almonds
• On the Menu: Fall Snacks
• Fall Snacking: Peanut Butter Popcorn
• How To: Make Popcorn
(Image: Faith Hopler)
Re-edited from post originally published on September 24, 2007