Sugar & Spice Almond Slices
Sweet & crunchy sugar roasted almond slices spiced with cinnamon and ginger.
My daughter and I both adore cinnamon roasted almonds. She likes to snack on them; I like them for snacking, too, but I really love them best sprinkled on a salad. My only frustration with that is trying to chop the whole ones up for a salad because you really need slices for a salad … I inevitably end up with several on the floor and oh I just hate wasting my beautiful cinnamon roasted almonds!
So I thought why not just make some cinnamon roasted almonds with almond slices instead? I had to try it … and you know what? They come out even more crunchy and wonderful! The crunchy sweet texture of the thin nutty slices is fabulous. I had a hard time keeping my hands off them when I took them out of the oven. I quickly stuffed them in a jar and hid them from myself (and my daughter!) so I will have some left for salads.
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups sliced raw almonds
- 2 Tablespoons white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, and spices until well mixed. Stir the spiced sugar into the egg/nut mixture and toss to coat all the almonds evenly.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove from oven and set aside to cool. Store in an airtight container or tin.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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