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Trinculo's Cafe has won theaward! November 8, 2001 The food industry is finally taking advantage of a phenomenon we have been aware of for aeons - flavored roasted nuts are YUMMY! You can now find a plethora of commercially packaged nuts to suit every mood - vanilla, BBQ, caramel, honey-jalapeno, what have you. But we suggest making your own, fresh and flavored with your choice of ingredients. Besides, there's nothing like the aroma of nuts slowly roasting in the oven to tempt your olfactories, and after you're done sniffing and start to munch, your taste buds will stand up and cheer. Eat these warm, or package them in attractive containers for gifts. Here's nuts to you!
Cinnamon Glazed Almonds 2/3 (1 1/3 sticks) cup butter 4 egg whites, at room temperature pinch of salt 2 cups sugar 6 cups whole natural almonds 2 1/2 TBSP. cinnamon Preheat oven to 325 degrees F. Place butter on 15 1/2" x 10 1/2" jelly roll pan or cookie sheet. A jelly roll pan with low sides is more convenient - the nuts won't slide off! Put in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy. Gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jellyroll pan and mix well with the melted butter. Bake about 40 minutes, turning every 10 minutes, until almonds are crisp. Store cooled almonds in airtight containers up to a month. This is another one of those wonderful recipes that you can really play with - use different nuts, spicing or spice combinations to create your own unique result.Click here to go to the current recipe. Exploring the Epicurean with The Stray Gourmet is sponsored by Regina's Lair: The Smile of The TigerClick here to see an archived recipe.
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