Roasted Cinnamon Almonds

I am looking forward to this weekend. It is General Conference for our church--The Church of Jesus Christ of Latter Day Saints and a great excuse to make lots of yummy food for my family! There are two sessions aired on Saturday and two sessions on Sunday where we get to hear from each of the Twelve Apostles, our Prophet, Thomas S. Monson and other church leaders. It is always a wonderful weekend to snuggle up with my my boys and enjoy inspiring messages right in our own cozy family room. And of course, I always have fun planning our menu! I usually make a big breakfast (this year I am going to make crustless breakfast quiche, snickerdoodle muffins, and a green smoothie-I will post this recipe soon) and then subs and snacks (including these Roasted Cinnamon Almonds and Black and White Bean Dip) for later.

These CINNAMON ROASTED ALMONDS and some ice cold IBC rootbeer will be a perfect conference snack for my family! They are easy to make and really very tastey! I got this recipe from my friend Becky who presented me with some right before I moved. Thank you Becky! We LOVE them!!

Cinnamon Roasted Almonds

submitted by Melanie

1 cup white sugar

½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.