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This past weekend, my kids decided to whip up their own Sunday afternoon snack via Google, and after some clicking away they found this cinnamon almond edible delight from Allrecipes.com. This concoction fit the bill because luckily we happened to have all of the ingredients stocked in the house. It gave me such pleasure to see them running around and grabbing ingredients, because even though the kitchen was stating to look like hurricane Sandy hit, at least the TV was not the focus of the morning.
We edited the recipe a drop and it was gobbled up!
Sweet and Crunchy Cinnamon Candied Almond Treats
- 1 egg white
- 1 teaspoon cold water
- 3 cups whole almonds
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
- Beat the egg white, make sure its beaten totally. I used an immersion blender in a small cup to make sure it was beaten well. Add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, vanilla and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
- Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.