Cinnamon sweet & oh so spicy almonds.

Perfect for snacking or for when you have company coming over.  These store perfectly in a tupperware container for up to about 2 months.  You can control the sweet/spicy combination by adjusting the ingredients to your preference.

2 egg whites
2 tsp cold water
1/2 c white or brown sugar
4 tbl vegetable oil
2 tsp cayenne pepper
1 tsp garlic salt
1.5 tsp ground cinnamon
1.5 tsp chili powder
1/2 tsp red pepper flakes
4 c unblanched whole almonds

In a mixer with the whisk attachment, whisk the egg whites with the cold water until frothy. Toss the almonds in the wet mixture until well-coated. Remove with a slotted spoon.

In a bowl, combine the all of the dry spice ingredients and the oil. Toss in the almonds and mix to coat. Spread out on a tin foiled lined cookie sheet and bake at 250 degrees for 45-50 minutes. Stirring once a the halfway point. Cool. Store in tupperware.

— Knead to Cook

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