Recipe Classics

Cinnamon Toasted Almonds

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Ingredients:
Egg white, lightly beaten	1	2	3	4	5	6
Cold water	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Whole almonds	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Granulated sugar	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Ground cinnamon	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.

Assembly Directions:

Preheat oven to 250 degrees.  Lightly grease a 15”x10” rimmed baking sheet.  In a medium sized bowl, add the water to the egg white and beat together until foamy.  Add the nuts and stir to coat them well.  Sift together the sugar, salt and cinnamon, or stir until well mixed.  Add the sugar mixture to the nuts and toss with a spoon until well coated.  Spread coated nuts on baking sheet in a single layer.  Bake for one hour, stirring every 20 minutes.  Cool on the baking sheet.  When cool, break apart any nuts that are stuck together.  Store in a tightly sealed container. 

Freezing Directions:

These freeze well, but they may be stored at room temperature for a month.

Serving Directions:

Thaw and eat!

Nutritional Info: per 1/4 cup serving

Per Serving: 238 Calories; 19g Fat (66.8% calories from fat); 7g Protein; 14g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 41mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 3 Fat; 1/2 Other Carbohydrates.