McElderry | 1
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roasted almonds (makes
If you have ever seen (or smelled) a street vendor selling cinnamon
roasted nuts, you know that they usually charge $5 or more for a few
ounces. With this recipe, you can make a whole pound of them in your own
kitchen for under $10. You can also substitute another type of nut, or
use a mix of different kinds.
4 cups (1 pound) whole almonds
1 egg white
1 teaspoon water
3/4 cup granulated sugar
1 teaspoon cinnamon (add more if you like a stronger cinnamon flavor)
medium sized bowl
wooden spoon or spatula
half sheet pan (or anything that is oven proof, has sides, and is large
enough to accommodate the almonds in a single layer)
oven to 250 degrees.
the almonds in the medium sized bowl.
the small bowl, beat the egg white until it is frothy. Pour it over the
almonds and stir to coat them. Add the sugar and cinnamon and stir
the almonds into whatever pan you are using, and spread them out. Bake
the almonds in the preheated oven for 60 minutes, stirring them every 15
minutes. Let cool completely before storing them in an airtight
container. The almonds keep for a couple of weeks if stored properly,
but they are so good they won't last that long!
can easily package the roasted almonds in pre-made gift bags or tins,
but I like to put them in cellophane cones like street vendors do. You
can buy disposable piping bags from any store that sells cake decorating
supplies, fill them about 2/3 full with the almonds, gather the excess
and tie with a ribbon. You can also make your own out of different
colors of cellophane by cutting a quarter-circle shape, rolling into a
cone and securing the end with clear tape.
originally from Omaha, Nebraska. These days she attends college in the
middle of Iowa, where she lives with her boyfriend and two fish.
Upon graduating this December, she looks forward to devoting quality
time to some of her favorite activities -- watching bad reality TV
shows, collecting vintage pottery, and hiking.
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