Sweet Treat Cinnamon and Sugar Roasted Almonds! – Getting back to simple!




Crunchy, cinnamony sweet coated almonds! My house smells divine too!

Keeping it simple.  Over the last year I have been trying to figure out what exactly this blog is for.  I have so many things I want to share.  The trouble is that this isn’t my job and so I don’t devote hours to each post and I don’t have a super nice camera.  Just me and trusty old phone taking photos.  But I do think that sometimes simple is better.  Simple good recipes a photo or two and call it good.  So I am going to stop being paralyzed by worrying about how things look and just post the good old recipes that my family and I love.

The extra fun thing is that Heather Pitschka (bio here), is going to join in and we are going to host this blog together.  Heather and I met a few years ago and were immediately fast friends, drawn together by a love of food, health and a desire to bring those things to others.

We hope to bring the blog back to it’s roots of providing recipes that are doable, healthy, tasty and family friendly too!  Tune in each week for more!

Recipe time!!

I have been meaning to share this super simple recipe for a while now but have just not gotten around to it so here goes!  I love those sweet almonds with the candy coating but they are full of all kinds of stuff that I don’t want in my body or my family’s.  So here is an amazing cinnamon sugar roasted almond recipe with way less sugar but tons of flavor!!  Enjoy these Sweet Roasted Almonds with a Cinnamon Sugar Coating!

Sweet Cinnamon Sugar Roasted Almonds


Simple Ingredients! Oh I forgot, I sprinkle a little salt in to the mix too, just for that slight sweet salty combo!

2 1/2 cups raw almonds

1 egg white

1/4 cup coconut sugar

1 tsp cinnamon

1/4 tsp salt

whip egg white in a bowl until it is a bit bubbly, mix cinnamon, sugar, salt into the mixture – whip it up a bit more with your whisk then add the almonds and coat well.

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pour the almonds on to a parchment lined baking sheet

Bake at 350 for about 18ish minutes – let them cool on the sheet – remove and store in an airtight jar for up to 2 weeks.

*note that you may be able to sub in maIMG_3723[1]ple syrup for the coconut sugar but I have not tried it myself.

*use the parchment, this stuff is a bear to get off of your pans!



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