Cinnamon Roasted Almonds

 

Last week I helped make dinner for our Ward Relief Society Christmas dinner (yes, we are a little early, and yes, I did encourage that).  I made a salad that I found on The Sisters Cafe.  These cinnamon almonds went on top and they were so delicious!  I will post the rest of the salad soon because it got rave reviews. You know those shops in malls, where when you walk past them, your nostrils force you to stop and taste and possibly even pay exuberant amounts of money for that delicious smelling cinnamon-y, sugary, crunchy, almond goodness?  Well, these are just like those!  Only, it's your house that smells like that!  And you aren't paying ridiculous amounts of money to eat that sugary goodness!  Aren't you happy? 


Cinnamon Roasted Almonds
1 c. white sugar
1/2 tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 c. almonds


Preheat your oven to 250 degrees.  Grease well a 13X17 inch baking sheet.  I used actual shortening to grease mine.  In a small bowl, combine the sugar, salt and cinnamon and set it aside.  In a large bowl, slightly beat the egg white.  Add the vanilla and beat it until it is very frothy, but not quite to the stiff peak stage.  

Add the almonds to the egg white mixture and stir them well, until they are all coated.  Here is a little tip:  Don't add more almonds past this point.  The almonds have to be coated in the egg whites or the upcoming sugar won't stick to them.  I learned this the hard way.  

                                      

When you have your almonds nice and egg white-y, add the sugar mixture and stir it all together until they are evenly coated.  Pour them onto your greased pan and spread them evenly.  Bake for one hour, stirring them when they are halfway through.