Greg and Savannah went to the Georgia Tech game last Saturday. Although Tech lost, they enjoyed there day together. They went to The Varsity and had chili dogs, onion rings and a Frosty Orange! That would make any day good, right? I guess like most mothers and daughters, Savannah is usually spending time with me. I love it when she and her dad have time together. I was a daddy’s girl, and I want them to share the same love that me and my dad had.
They came home talking about the great roasted cinnamon almonds that they had at the game. After searching the Internet, I found this recipe at detrimentalbeauty.com. They are delicious! We can take our own bag to the Braves game this weekend!
When everything was complete I had a lot of the sugar mixture left to toss out. However, the almonds were so good that I don’t think I would change a thing. I’m going to keep these in mind for holiday gifts!
- 1½ c. granulated sugar
- 1½ c. packed brown sugar
- 3 tbsp. ground cinnamon
- ⅛ tsp. salt
- 1 egg white
- 2 tsp. vanilla extract
- 3 c. whole natural almonds
- ¼ c. water
- In a medium bowl, mix together sugars, cinnamon, and salt, set aside.
- In a large bowl, whisk the egg white and vanilla until it's a little frothy. Add almonds and mix to coat well. Add cinnamon mixture to almonds and stir to coat.
- Thoroughly spray the bowl of crock-pot with nonstick cooking spray. Add almond/sugar mixture and set crock-pot to low.
- Cook for 3 to 4 hours, stirring well every 20 minutes (I cooked mine 4 hours and I tried to make sure my almonds weren't sticking together every time I stirred. I didn't want clumps of almonds.) In the last hour, add the ¼ c. water and stir well. This ensures a crunchy coating. (Make sure you continue to cook another hour after adding the water and continue to stir every 20 minutes.)
- Line a baking sheet with parchment paper and spread almonds flat to cool.