Sugar & Spice Almond Slices

Sweet & crunchy sugar roasted almond slices spiced with cinnamon and ginger.

My daughter and I both adore cinnamon roasted almonds. She likes to snack on them; I like them for snacking, too, but I really love them best sprinkled on a salad. My only frustration with that is trying to chop the whole ones up for a salad because you really need slices for a salad … I inevitably end up with several on the floor and oh I just hate wasting my beautiful cinnamon roasted almonds!

So I thought why not just make some cinnamon roasted almonds with almond slices instead? I had to try it … and you know what? They come out even more crunchy and wonderful! The crunchy sweet texture of the thin nutty slices is fabulous.  I had a hard time keeping my hands off them when I took them out of the oven. I quickly stuffed them in a jar and hid them from myself (and my daughter!) so I will have some left for salads.

Sugar & Spice Almond Slices

★★★★★ 5 from 1 reviews

• Prep Time: 5 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 20 minutes
• Yield: About 4 cups 1x

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Ingredients

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• 1 egg white
• 1 teaspoon vanilla extract
• 4 cups sliced raw almonds
• 2 Tablespoons white sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger

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Instructions

1. Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
2. In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
3. In a separate smaller bowl, mix the sugars, salt, and spices until well mixed. Stir the spiced sugar into the egg/nut mixture and toss to coat all the almonds evenly.
4. Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
5. Remove from oven and set aside to cool. Store in an airtight container or tin.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Christmas in July and Scrumptious Sunday.