|Sat Fat||1.4 g
|Mono Fat||9.3 g
|Poly Fat||3 g
||Vitamin E||5.5 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Get ready to heat up your kitchen. These spicy little numbers are made from blanched almonds coated with fresh Saigon Cinnamon. And you’ll love the way a touch of sweetness counters their inherent sizzle.
1 egg white
1 tablespoon water
1-2 teaspoons red food-color gel
1 pound (3 cups) whole blanched almonds
1/4 cup sugar
1/4 cup good-quality, fresh Saigon cinnamon
1/2 teaspoon coarse salt
Preheat oven to 275°F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Gradually whisk in red food color, adding enough to make the mixture a bright, saturated red. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain. Stir together sugar, cinnamon and salt in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200°F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store airtight for up to a week.