Happy Monday, y’all! Welcome to Day 10 of
I’m so excited to introduce y’all to Emily, from Is This Really My Life! I’ve been adoring Emily online for a while, and when I met her at EVO … let’s just say, she’s an amazingly lovely, spirited, vibrant, beautiful, talented soul and I’m proud and honored to call her friend.
Make sure you stop by her blog today and say Hi and enter to win the wonderful giveaway we’ve got going on!!!
Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!
Before I cause you to drool all over your keyboard, I want to give Rachel a big thank-you for including me in this year’s Holiday Bake Sew Craft Along. I’m thrilled to participate…and beyond thrilled to call Rachel one of my newest, dearest blogging friends.
And now for that drool…
When it comes to the holidays, those plug-in fragrances can only do so much to fill your home with yummy holiday smells. Even Bath & Body Works’ sweet cinnamon pumpkin falls short when you’re talking the scent of freshly roasted cinnamon almonds occupying every square foot of your home (including your bedroom closet).
It’s that same delicious roasted cinnamon almond smell that permeates the mall and has you me salivating the minute you I walk through the mall doors.
Another bonus: these oven-roasted cinnamon almonds make an easy—yes, easy—and delicious neighbor gift. We had some neighbors test them out and they were gone in record time. And that’s an understatement.
You’ll find the printable recipe for roasted cinnamon almonds below. You’ll also find yourself eating the entire batch.
Don’t say I didn’t warn you.
These roasted cinnamon almonds are super easy to make and are the perfect neighbor gift for the holidays. (They’re also the perfect way to make your home smell super yummy. Just sayin’.)
- 1 egg white
- 1 tsp cold water
- 4 cups whole almonds
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- Preheat oven to 250 degrees. Lightly grease a 10×15-inch jellyroll pan.
- Lightly beat the egg white. Add water and beat until frothy but not stiff. Add the nuts and stir until well coated.
- Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat; spread evenly on the prepared pan.
- Bake 1 hour, stirring every 15 minutes, until golden.
- Allow to cool completely. Store in an airtight container.
The almonds will crisp up after they cool completely. In fact, I think they taste even better the next day (and the day after and the day after that…).