Cinnamon Almonds

1 Reviews
100% would make this recipe again

A nice sweet snack, that can be offered as a gift when you are invited to a party.

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Ingredients

parchment paper
1/4 cup butter, unsalted 60 g
2 egg whites 4 tbsp
1 pinch salt 0.2 g
1 cup sugar 200 g
3 cups almonds 420 g
4 tsp ground cinnamon 12 g

Before you start

A mixer or food processor will be very useful for this recipe.

Method

  1. Preheat oven to 160°C/325°F. Line with parchment paper a baking sheet.
  2. Melt butter in a microwave. Set aside.
  3. Meanwhile, in a bowl whisk the egg whites with a pinch of salt. Slowly add the sugar, then beat to form stiff peaks using an mixer.
  4. Gently incorporate the almonds and cinnamon. Pour butter on the mixture and gently fold. Transfer the mixture to the prepared baking sheet.
  5. Bake in the middle of the oven for about 40 min, until the almonds are crispy, turning them often.
  6. Serve warm or at room temperature.

Observations

The cooled almonds can be stored in an air-tight container for up to two weeks.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

120

Fat

9 g

13 %

Saturated 1.6 g
+ Trans 0.1 g

8 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

10 g

3 %

Fibre

2 g

7 %

Sugars

7 g

Net Carbs

8 g

Protein

3 g

Vitamin A

1 %

Vitamin C

0 %

Calcium

3 %

Iron

5 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin E
Good source of  :
Magnesium, Manganese
Source of  :
Copper, Phosphorus, Vitamin B2
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Snacks | Low Sodium | Halal | Kosher | Vegetarian

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