Hello friends. I hope you all are well. You may have noticed that I took a brief respite from the blog. I was visiting family in Indiana and our internet access was limited at times and we stayed quite busy. I decided to enjoy my time with family rather than worrying too much about the blog—I am sure you all understand. I wonder how many of you out there ate way TOO MUCH food….and much of it was unhealthy. I am feeling sluggish this week after all of it. Thankfully I have been able to rest a bit as well as get some stuff done that I have been putting off for quite some time. I hope all of you had a wonderful Christmas and are ready for a new year. I always feel a bit nostalgic around this time of year; there is truly something refreshing about the idea of starting fresh. I am hoping to make 2015 my healthiest year yet! I hope all of you will hold me accountable (especially when it comes to getting rid of gluten for good) and I would love to encourage you along the way as well.
As many of you know, almonds are a great snack! Almonds are packed with vitamins, minerals, protein and fiber, and are associated with a number of health benefits. Just a handful of almonds, approximately one ounce, contains one-eighth of our necessary daily protein. Here’s the problem, I’m not a huge fan of plain almonds….I just find them kind of boring. So, I decided to look for recipes that would make them a bit more interesting and it can made in the crock pot (I personally love my crock pot). It’s probably even something you have had before: Cinnamon Almonds. I love these and they satisfy my sweet tooth while also giving me a lot of protein!
1 1/2 C. Sugar 1 1/2 C. Brown Sugar 3 Tbsp. Cinnamon 1/8 tsp. Salt 1 Egg White 2 tsp. vanilla 3 Cups Almonds 1/4 C. Water 1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds.
4. You want to cook for about 3-4 hours. Mine took about 3, stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool.
Good luck and happy cooking. Feel free to contact me with any questions or recipe ideas of your own.