Cinnamon Toasted Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups raw almonds1/4 cup Splenda or 2-3 tablespoons Stevia1 teaspoon cinnamon1/4 teaspoon salt1 large egg white
1. Preheat the oven to 250 degrees F.
2. Line a baking sheet with parchment paper or aluminum foil.
3. In a medium bowl, whisk the egg white lightly.
4. In a medium bowl, combine the splenda, cinnamon and salt with a fork.
5. Add the almonds to a large bowl. Pour the egg white over the almonds and using a rubber spatula, stir to coat evenly.
6. Add the powdered ingredients to the egg white coated almonds and stir with a fork to coat the almonds well.
7. Spread the almonds out onto the lined baking sheet. Make sure the almonds are in one layer to ensure even cooking.
8. Bake in the oven for 4 minutes. Take them out and stir on the sheet. Bake for another 4 minutes. Stir again once more and then cook for another 1-2 minutes.
9. Allow almonds to cool before storing in an airtight container for up to 4 weeks. Note: almonds will brown and dry as they cool.
Serving Size: makes 2 cups; serving size: 1/4 cup or approx. 23 almonds
Number of Servings: 8
Recipe submitted by SparkPeople user CKOZLOWSKI358.
2. Line a baking sheet with parchment paper or aluminum foil.
3. In a medium bowl, whisk the egg white lightly.
4. In a medium bowl, combine the splenda, cinnamon and salt with a fork.
5. Add the almonds to a large bowl. Pour the egg white over the almonds and using a rubber spatula, stir to coat evenly.
6. Add the powdered ingredients to the egg white coated almonds and stir with a fork to coat the almonds well.
7. Spread the almonds out onto the lined baking sheet. Make sure the almonds are in one layer to ensure even cooking.
8. Bake in the oven for 4 minutes. Take them out and stir on the sheet. Bake for another 4 minutes. Stir again once more and then cook for another 1-2 minutes.
9. Allow almonds to cool before storing in an airtight container for up to 4 weeks. Note: almonds will brown and dry as they cool.
Serving Size: makes 2 cups; serving size: 1/4 cup or approx. 23 almonds
Number of Servings: 8
Recipe submitted by SparkPeople user CKOZLOWSKI358.
Nutritional Info Amount Per Serving
- Calories: 207.0
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 79.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 4.5 g
- Protein: 8.0 g
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