Happy 4th of July! These are the cinnamon toasted almonds that I made for our neighbors. (And the reason that I just had to buy those Martha Stewart bags from Michael's.) These almonds are so tasty; I had a hard time keeping enough to fill the bags. Folks around here kept stealing them!
They were pretty easy to make, and taste like the expensive roasted nuts that you buy at the fair. The recipe is from Taste of Home magazine:
2 egg whitesCombine the sugars, salt and cinnamon. Beat egg whites until frothy, then beat in the vanilla. Add the almonds and stir to coat, then add sugar mixture and stir to coat.
6 teaspoons vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
Spread into two greased pans and bake at 300 degrees for 25-30 minutes, or until almonds are crisp (mine took a lot longer, more like 45 minutes), stirring once or twice along the way. Cool on a wire rack, stirring a little to keep them from sticking to each other.
Store in an airtight container, but you won't have to for long!