Hi Everyone and Happy Monday!
Today is I have for you a recipe from the Secret Recipe Club. I am making a wonderful recipe from The Bitchen Kitchen. Don’t you just love the name? I had a hard time finding a recipe to make because everything looked so yummy!! Ellie had so many recipes, from cheesy dips to lots of delicious looking cupcakes!! Oh the cupcakes!!! They are drool worthy and so creative!! She even has one with a pepper in it! :)
With Fall here I have always wanted to make Candied Nuts, but for some reason I just never did, well now I can say I have. Ellie had a recipe for Candied Pecans and her description from them, she said they are addicting and addicting they are! I didn’t have pecans, so I decided to use almonds instead. I love my almonds.
When I named Ellie’s Candied Pecans, I by accident changed the name to Spiced Almonds. I think it’s because I cut back on the sugar and they do taste sweet, yet they have a slightly spicy flavor to them due to the nutmeg and cayenne pepper. My Husband said they tasted like pumpkin to him. My guess is that it is due to the nutmeg and cinnamon spices. I think he’s kind of right, and you know I like my pumpkin! No wonder why I like this recipe. I love these nuts!!! They are so perfect and so darn good!!! I bet you can’t eat just one!
This recipe is really easy to make and the smell from the nuts roasting in the oven made my house smell so good!!! I’ll tell yah, roasting nuts is so much better than plain. I also like them better when I roast them compared to buying them already roasted. They seem softer and have so much more flavor. I have even cooked nuts in my skillet, once you smell their aroma, the nuts are done!!
Roasted almonds coated with sugar, nutmeg and other spices.
- 1 large egg white
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 2 cups raw almonds
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk egg white until the whites have foamed into small white bubbles.
- Add sugar, spices, and salt. Whisk the mixture until thick and opaque.
- Add almonds and toss to coat
- Once thoroughly coated, spoon the pecans onto the parchment paper. Leave as much extra coating in the bowl as possible.
- Bake for 25 - 30 minutes, or until almonds are fragrant and toasted golden brown
- Remove from oven and allow to cool completely before digging in.
Calories per 1/4 cup: 196.6, Fat: 14.2, Saturated Fat: 1, Cholesterol: 0, Sodium: 154.2, Potassium: .02, Carbs: 14.4, Fiber: 3, Sugar: 9.4, Protein: 6.6
I highly recommend checking out The Bitchen Kitchen for some wonderful unique recipes!
I’m off to make some granola!! Have a great week!