HOW TO MAKE CINNAMON ROASTED ALMONDS RECIPES

Name: Cinnamon Toasted Almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: about 4 cups.
Ingredients: 2 large egg whites; 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

CINNAMON TOASTED ALMONDS RECIPE: HOW TO MAKE IT

Cinnamon Toasted Almonds Recipe: How to Make It image

Crunchy cinnamon almonds are a spectacular treat to take to a party or gathering. They taste just like the cinnamon roasted almonds you get at the fair. —Janice Thompson, Stacy, Minnesota

Provided by Taste of Home

Categories Snacks

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 4 cups.

Number Of Ingredients 7

Ingredients

2 large egg whites
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

Steps:

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Nutrition Facts : Calories 250 calories, FatContent 18g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 16g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

CINNAMON ROASTED BUTTERNUT SQUASH

Cinnamon Roasted Butternut Squash image

Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional

Steps:

Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

Nutrition Facts : Calories 203, ProteinContent 3 g, CarbohydrateContent 37 g, FiberContent 6 g, SugarContent 11 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

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CINNAMON TOASTED ALMONDS RECIPE: HOW TO MAKE IT

Crunchy cinnamon almonds are a spectacular treat to take to a party or gathering. They taste just like the cinnamon roasted almonds you get at the fair. —Janice Thompson, Stacy, Minnesota
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Snacks
Calories 250 calories per serving

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