With the holidays approaching, I always like to have some healthy treats around the house that can satisfy my sweet tooth while still satisfying my hunger. That was really the inspiration for this recipe for Cinnamon Spiced Almonds.
I knew that as we move through December, I would likely be receiving a lot of sweet treats in the mail from local companies, which would probably send my sugar-cravings into overdrive. I am notorious for my unruly sweet tooth as it is, so the holidays just means double trouble times.
Cinnamon Spiced Almonds – a Healthy Treat
Well, this recipe for cinnamon spiced almonds is a treat- there is no getting around that. There’s a fair bit of sugar in it, so this is not an invitation to go nuts (heh heh) and eat a cup-full in one sitting. But because almonds have a good balance of fibre, healthy monounsaturated fats, and protein, there is a good chance you’ll feel satisfied even with just a few. Fat, fibre and protein is my winning combo for feeling “full” because it takes your body a while to digest. In other words, it just takes me about 10 or so of these bad boys after dinner to stay satisfied until I go to bed. Not only are these great around the house, but they make a fantastic hostess gift in a cute mason jar as well.
Now, these nuts are decidedly holiday spiced- you get the whole sweet and salty combo going on. But if you like a little heat in the mix, try my recipe for Rosemary Orange Candied Nuts. Those guys are super addictive, too.
What’s your favourite candied nut combo? Have you tried making cinnamon spiced nuts?
Cinnamon Spiced Almonds
- Preheat oven to 300 F. Line a baking sheet with a silpat or parchment paper and set aside.
- In a medium bowl, whisk together the egg white with the water and vanilla until frothy, about 1-2 minutes. Set aside.
- In a medium bowl, combine sugars and spices and set aside.
- Pour the almonds into the egg whites and mix until coated.
- Transfer to the sugar mixture and toss until coated.
- Spread the almond mixture onto prepared baking sheet in an even layer and sprinkle with fleur de sel. Place into oven and bake for 25-30 minutes, stirring at least once half way through.
- Allow to cool until no longer warm, about 1 hour. Then transfer to an air tight container for up to 2 weeks.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.