Cinnamon and spice candied almonds [Vegetarian]

Jaymi's Notes:
One of my favorite stalls at the farmers' market is an almond purveyor that has a whole array of different spiced and candied nuts. Sweet, spicy, salty -- whatever your preference there is a flavor combination that will suit your craving. I always thought these candied almonds were a difficult thing to make... until I tried this recipe. These are a delicious snack and so easy to make.

You can make your own five-spice powder if you don't have any, or do what I did and just use a mix of your favorite fall spices. I used a combination of cinnamon, cardamom, nutmeg and cloves, and just a dash of all spice for good measure.

These are a bit addictive, so don't expect a batch to last long! They're also great to make as small gifts during various holidays. Just pour them into a mason jar and tie a ribbon around it.

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© Jaymi Heimbuch

Kelly's Recipe:

Here is a simple recipe for roasted almonds that you can serve yourself, or take as a hostess gift. I took these nuts to a party this week and they were a big hit. Like most nuts, they are totally addictive. In fact, I'm snacking on some now as I write this. These are really easy to make, and they taste much fresher than roasted almonds you buy. I have to admit that I changed the recipe a bit. It calls for 1/2 cup of sugar, but I'm not that crazy about sweet nuts, I prefer them salty. I put about a tablespoon of sugar in and increased the salt a bit. I've also changed the cooking time.

The recipe calls for 40 to 45 minutes, but when I checked the nuts at 30 minutes they were done, and if I had left them longer they would have been burnt. I also didn't have skinned almonds, and I don't think it made any difference at all.

© Jaymi Heimbuch

This recipe is from Spices of Life by Nina Simonds.

Spiced Almonds

1 tsp virgin olive oil
1 lb raw, skinned almonds, or walnuts or peanuts
2 egg whites, lightly beaten
1/2 cup sugar
1 1/2 tbsp five-spice powder
1 tsp salt

1. Preheat oven to 300F. Lightly grease a cookie sheet with the oil

2. Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and the salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and the salt.

© Jaymi Heimbuch

3. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for up to 40 to 45 minutes, but checking at 30 minutes. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. These will keep for up to 1 week in a tightly covered container.

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegetarian | Weekday Vegetarian