I was feeling particularly domestic this weekend for an unknown reason. It worked out pretty well. This stems from my decision to use my crock pot at least 3 times a week. We’re both incredibly busy, it just makes sense for us to cook in the crock pot instead of eating out all the time.
To kick off this adventure, I decided to make cinnamon sugar almonds. It’s based off this recipe: http://allrecipes.com//Recipe/cinnamon-roasted-almonds/Detail.aspx with some tweaks.
1 egg white
1 1/2 tsp vanilla
3 tablespoons of cinnamon (Yes, it’s a lot)
1 1/2 cups of sugar
1/4 tsp kosher salt
1 lb almonds
Mix the cinnamon, sugar, and salt in a bowl. In a big mixing bowl mix the egg white and vanilla. Add the almonds and toss them to coat well and evenly. Then add the dry ingredients and mix vigorously. Put them into your crock pot. Cook on the high setting for 2 hours, mixing every 20 minutes. When they’re done, spread them on tin foil or parchment paper to dry and cool.
They’re not exactly like the almonds you get at the Renaissance festival around here, but pretty darn close. We’re giving them as gifts to the hosts of two Halloween parties we’re going to this weekend. I think I’ll probably give some to H’s family members as well. You can just call me June Cleaver.