This is a super easy and addictive recipe!
You can use as little or as much cinnamon, you can even leave it out if you don't like it.
I did a mix of 3 different nuts; almonds, cashew and pecans.
I can't wait to do more experimenting with this recipe....maybe make some spicy savoury nuts?
You can use as little or as much cinnamon, you can even leave it out if you don't like it.
I did a mix of 3 different nuts; almonds, cashew and pecans.
I can't wait to do more experimenting with this recipe....maybe make some spicy savoury nuts?
Ingredients
455g Almonds
1 Egg White
150g Caster Sugar
1 tsp Vanilla Paste
1 tsp Sea Salt or regular Salt
1 tbs Cinnamon or more/less depending how you like it.
1 Egg White
150g Caster Sugar
1 tsp Vanilla Paste
1 tsp Sea Salt or regular Salt
1 tbs Cinnamon or more/less depending how you like it.
Note:
You can also use pecans or cashews.
Do not line your tray, only use oil. I promise it won’t stick to the tray.
Method:
Preheat oven to 120c fan forced
Mix sugar, cinnamon and salt together and set aside.
Whisk egg white and vanilla until super foamy. This should take around 1 to 2 minutes.
Add the almonds into the egg mixture and mix till almonds are coated.
Add in the sugar mixture and again, mix till almonds are fully coated.
Oil an oven tray and add the coated almonds, making sure it’s an even layer and not over crowded.
Bake for 1 hour, mixing every 15 minutes.
Once baked allow to full cool before eating.
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