Ally's Sweet and Savory Eats: Cinnamon Sugar Candied Almonds {+ gender reveal}

Saturday, December 21, 2013

Cinnamon Sugar Candied Almonds {+ gender reveal}


See these little jars of goodness?

Yeah, I risked my life for these photos.  We are in the middle of a winter wallop....freezing rain, ice and later this weekend, lots and lots of snow.  So yesterday I slowly skated and slide my way across our back deck and took these photos.

Hey, with the sun setting between 4:30 and 5:00 p.m. you skate outside around 8:00 a.m. for the beauty shots.  Oh, the problems of a food blogger!


I made these little candied nuts for my son's preschool teachers.  This is his first year in school {part-time} and I'm pretty sure he likes being at school more than he likes being at home.  I get asked multiple times an evening if tomorrow is a "school day" or a "stay-at-home-day".  If I say the ladder, he is often disappointed.

These two teachers mean the world to him.  And it makes me so proud to say that.  He talks about them like they are God {or maybe he really thinks that because he does go to a Christian preschool!}.  I wanted to make them something unique and different.  When I saw a similar recipe online, I knew this was the one. And easy!  So easy.  I might make another batch for next week's holiday gatherings.

Cinnamon Sugar Candied Almonds



Print this Recipe!
6 c. unsalted, whole almonds
2 egg whites
2 T. water
2 c. sugar
2 1/2 t. cinnamon
2 t. salt

1.  Preheat the oven to 300 degrees.
2.  With an electric mixer {or by hand - I worked my muscles out on this one!} beat egg whites until stiff peaks form, about 4-5 minutes.
3.  Add in sugar, cinnamon and salt to the stiff egg whites.  Fold to combine.
4.  Pour this mixture over the almonds and stir to coat.
5.  On a large rimmed baking sheet or roasting pan, coat with non-stick cooking spray.
6.  Spread almonds on the baking sheet.
7.  Bake for 45 minutes, stirring every 15 minutes.
8.  Remove from the oven, give it one last stir and allow to cool.
9.  Store in tight fitting jars or an air tight container.  Will stay fresh for 2-3 weeks.


You can easily halve this batch, if it looks too much, or the very opposite, double or triple the batch if feeding a large crowd.  This batch will make around 7-8 cups of roasted almonds.




In other news....

We are having a GIRL!

We had our mid-way ultrasound this past week and yep, definitely a girl.  The husband asked more than I care to admit if she was "sure" {he was really hoping to end our kid making with another boy!}, but girl it was.  In all honesty though, we are thrilled she is right on track and growing like a weed.

The kids are excited and can't quite seem to figure out why she has to stay in my belly for so long.  We know they will both be great older siblings.  Can't quite believe we are halfway done already!

2 comments:

  1. Jolene (www.everydayfoodie.ca)December 27, 2013 at 3:34 PM

    Awwwww, girls are so fun to buy clothes (and everything else) for!! Fun!! I hope you had a wonderful Christmas :-)

    ReplyDelete
  2. Steph@Been There Baked ThatDecember 30, 2013 at 7:06 AM

    Congrats! Girls really are so much fun!

    ReplyDelete