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Old 07-28-2012, 06:37 AM
 
Location: Central Midwest
3,401 posts, read 2,491,833 times
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I used to love to go to our State Fair to get the cinnamon almonds, pecans, etc. But they started getting so expensive I had to find a recipe to do my own. A friend gave me the following recipe and it is just like the ones at the fair.

Since it's fair time in a lot of places, I thought it was a good time to post this, although I make these are Christmas time to give as gifts. Just make sure you store them in an airtight container.

You can use pecans or cashews, etc. but if I use salted cashews I cut the salt in the recipe. This recipe really tastes like the ones at fairs. I really like to use pecans for this recipe.....YUM


Cinnamon Sugar Toasted Almonds
2 egg whites
1 1/2 Tablespoons vanilla extract
4 cups unblanched almonds
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon

In a large bowl beat egg whites until frothy and then beat in the vanilla. Add the almonds and gently fold them into the egg whites to coat. Combine the sugars and cinnamon in a different small bowl and then add this mixture to the nuts/egg white mixture and stir gently to coat.

Spread evenly on two greased 15 x 10 pans. Try to make sure the nuts are separated. Bake at 300 degrees F for about 30-40 minutes until crisp. Ovens vary and the amount of coating on the nuts vary so make sure you watch these carefully to keep them from burning. It could take shorter time or longer time. Stir once during baking but make sure they remain separated. Make sure the coating is crisp when you take them from the oven after baking. Cool completely and store in an airtight container. Do not make these on a rainy or really humid day. Makes about 4 cups.
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Old 07-28-2012, 06:43 AM
 
Location: The land of infinite variety!
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Always humid here in the summer, but these sound fantastic for setting out during the holidays
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Old 07-28-2012, 12:00 PM
 
7,104 posts, read 9,314,124 times
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Wow, this is a GREAT recipe to have. THANKS!!!

Vegans and those allergic to egg: you can always use flaxseed eggs in place of the egg whites to make the flavorings stick on. To 1 Tbsp ground flaxseed, add 2 to 4 Tbsps water to equal 1 egg. When I am breading something with it I use 4 Tbsps of water -- for some reason it just works better.
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