cinnamon-roasted almonds

 INGREDIENTS

• 1 egg white
• 1 teaspoon cold water
• 4 cups whole almonds
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

NOTE TO SELF: double the egg white, halve the nuts, add about another 1/4 of sugar (possibly less? must try), possibly try almond or vanilla extract next time

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