Cinnamon Roasted Nuts

In my former eating life I had found some cinnamon pecans and they were sooooo good! Of course. being loaded with sugar and who knows what else, I won’t buy them anymore. One day I was really wanting a nice, sweet, healthy snack that is also portable…you know, so you can keep them in your purse in case you get hungry while you’re out. Needless to say, I was at the store, passing the shelf that was perfectly lined with an array of canned nuts. I caught myself looking for those yummy cinnamon pecans. I made myself stop searching the labels for those yummy treats and soon found myself in the baking aisle that had just plain old raw nuts…no other ingredients in them.  My subconscious was way ahead of my brain and when my brain finally caught up…aha! I can make my own sweet delicious cinnamon pecans! But wait! How would almonds taste with that magnificent mixture of cinnamon and sweetness? Without thinking any more about it, I grabbed  a bag of each and finished my shopping.

As I thought about HOW I will make these little treats packed with protein, I decided to do a search on the internet to find out some basic ideas. I saw that everyone used egg so I knew that would be a for sure ingredient.  Sweetener and cinnamon were obviously two other definite ingredients. Now for the ratio, temperature, timing, this and that…etc.

So after playing around with some ingredients and oven temperatures and timing, and an accidental discovery…wha la perfect, sweet, cinnamony, and crunchy goodness!

Be right back…writing about it is making me want a few!

Ok, on to the recipe.

Cinnamon Roasted Nuts Recipe:

Ingredients:

1 pound raw whole nuts ( I used 8 oz pecans and 8 oz almonds)

1 egg white

1 tsp cold water

1 tsp  vanilla

1/2 c xylitol

2 tsp cinnamon (I don’t level it)

Instructions:

Preheat oven to 250 degrees

Prepare large baking sheet with parchment paper (who likes to clean up a mess?)

In medium or large bowl, combine egg, water, and vanilla. whip until nice and frothy

In small bowl, combine xylitol and cinnamon. mix well

Add nuts to egg mix and coat nuts completely with mixture

Add xylitol mixture to nut/egg mixture and stir to completely coat nuts with xylitol and cinnamon

pour out onto baking sheet and spread into single layer

Bake for 30 minutes and carefully try to flip nuts keeping them in a single layer. it’s ok if you don’t flip every single one. they will be sticky.

bake for 30 more minutes and remove from oven. Allow them to cool completely on the baking sheet.

Now for my accidental discovery!

The nuts were still sticky but it was time for bed and I didn’t want that gooey mess in my nice glass jar and I didn’t know what else to do. I decided I would figure it out in the morning. So I put the sticky nuts into a gallon ziplock baggie, closed it up and left it for morning…quite dissapointed!

The next morning, my disappointment gave way to surprise and relief and happiness all in one! Although the nuts were mostly stuck together, they were dry!!!!

I have done this with every batch and it works every time!

Now, what you need to do…

Place cool sticky nuts into a gallon ziplock baggie, seal and leave til morning. Separate nuts by hitting baggie of nuts on counter with just enough force to break them apart until they are pretty much separated. You don’t have to worry about getting them all, it’s a nice surprise to get a chunk once in a while!

Pour into container and seal with lid and store in your cabinet!  (I guess you could leave them in the baggie, but I don’t.) Enjoy!

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