May 03, 2011Have had some requests for this recipe so i will post it here and refer you to it. Was a hit at los gatos and a good thing to get through christmas when you want a holiday goodie. kept me out of the cookies. The brown sugar splenda adds some calories but the amount is pretty low in the whole scheme. Diane
3-4 cups raw almonds
one egg white
2 or more heaping tsp cinnamon
2 heaping tablespoons brown sugar Splenda
1/2 tsp vanilla
1/2 to 1 tsp salt
Whisk all ingredients except almonds together. I use a big pyrex 8 cup thing. stir in almonds until well coated. Spray a cookie sheet with Pam. Spread the sticky almonds on the cookie sheet. Bake at 300 degrees for 10 minutes. Stir the almonds around with a spatula and bake for another 10 minutes. Do not overbake. Remove from oven and stir almonds again. They will seem still sticky but will crisp up as they cool. They can cool on the cookie sheet. Store in an air tight jar when cool.
This could probably be adjusted for savory or hot spices or used with cardamom or other interesting spices. the egg white binds the spices to the almonds and adds no calories. The brown sugar splenda does have part real sugar so someone might try making this with a lesser amount of regular splenda or another sweetener that takes heat. cinammon coco might be good too.
Apr 27, 2009