cinammon-spice glazed almonds
These highly addictive sweet-and-salty nuts are the perfect protein-packed snack or quick dessert on the go. They are simple to make in large quanty, and keep well in air-tight containers for several weeks. You also can get creative and funky with the spice and herb mixtures; I would recommend this simple cinnamon, nutmeg, salt, and cayenne blend to start, but you could try different combinations of savory spices (ground garlic, curry powder, turmeric) and herbs for a different flavor profile.
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Raw whole almonds (4 cups)
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Egg whites (2 whites from large eggs)
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Butter (2 tablespoons, melted)
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Maple syrup (1/3 cup)
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White sugar (3/4 cup)
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Ground cinnamon (2 tablespoons)
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Ground nutmeg (1 teaspoon)
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Cayenne pepper (1 teaspoon)
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Sea salt (2 tablespoons)
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Preheat the oven to 325 degrees.
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Line two large baking sheets with aluminum foil.
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In a large mixing bowl, add the egg whites and lightly whisk.
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Add the melted butter, maple syrup, and all the remaining spice ingredients to the bowl. Using the whisk, combine until smooth.
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Add the raw almonds and use a spatula to combine with the sticky mixture. Ensure all almonds are evenly coated.
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Split the glazed almonds onto the two baking sheets. Bake for 20 minutes, using a wooden spoon to move the nuts around 1-2 times during baking to ensure even browning.
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Remove from oven and transfer nuts back to the large mixing bowl. If the nuts are very sticky, add additional 1-2 teaspoons of white sugar.
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Spread warm nuts out on flat surface to cool. Store in an air-tight container.