bigelow street bites

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)

• Egg whites (2 whites from large eggs)

• Butter (2 tablespoons, melted)

• Maple syrup (1/3 cup)

• White sugar (3/4 cup)

• Ground cinnamon (2 tablespoons)

• Ground nutmeg (1 teaspoon)

• Cayenne pepper (1 teaspoon)

• Sea salt (2 tablespoons)

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1. Preheat the oven to 325 degrees.

2. Line two large baking sheets with aluminum foil.

3. In a large mixing bowl, add the egg whites and lightly whisk.

4. Add the melted butter, maple syrup, and all the remaining spice ingredients to the bowl. Using the whisk, combine until smooth.

5. Add the raw almonds and use a spatula to combine with the sticky mixture. Ensure all almonds are evenly coated.

6. 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.

7. 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.

8. Spread warm nuts out on flat surface to cool. Store in an air-tight container.