Sweet or salty? Or a little bit of both. Two quick recipes to satisfy your sweet or salty tooth.
When we’re tired of nice crisp apples or sweet Satsuma tangerines as an between meals snack, or when we need a quick protein pick-me-up after a workout, we’ve been snacking on nuts. Almonds in particular are noted for healthy oils, vitamins, minerals, and fiber content. They are tasty raw. But they are even better when glammed up with salty or sweet accouterments. Both recipes, for cinnamon almonds and garlic almonds, are delicious snacks by themselves. These tasty morsels can also be added to breakfast cereals, salads, or vegetable side dishes to add a flavor and a nutritional boost. Today I give you the salty – Garlic Salt Almonds, and the sweet – Cinnamon Sugared Almonds.
Garlic Salt Almonds
- 3 cups almonds
- 1 egg white
- 1 tablespoon water
- 1/2 teaspoon salt
- 4 garlic cloves, finely grated
- Preheat oven to 300 degrees F (145 degrees C). Line a baking sheet with parchment paper. Set aside.
- Whisk egg white and water until they are nice and foamy.
- Whisk in salt and grated garlic.
- Stir almonds into egg mixture ensuring all almonds are covered in the mixture.
- Spread the mixture out onto the prepared baking sheet. Make sure almonds are in one layer.
- Bake for 15 minutes in preheated oven.
- Stir almonds, breaking up any clumps.
- Bake for another 15 minutes.
- Let cool and store in airtight container.
Cinnamon Sugared Almonds
- 1/2 cup water
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 cups whole raw almonds
- Combine water, sugar and cinnamon in medium pan over medium heat.
- Bring mixture to a boil.
- Stir in almonds.
- Continue stirring mixture until liquid evaporates. Almonds will have a sand-like coating.
- Pour almonds onto parchment paper. Spread almonds out, breaking apart large chunks. Allow to cool.
- Can be served warm or at room temperature.
- Store leftovers in an airtight container.