Thursday, May 30, 2013

Erin @ Read, Eat, Create - {Guest Post}

*Crockpot Cinnamon Almonds*
Thank you so much for having me Stephanie! I'm so happy to be here :)

Hello Never the Same Spice Twice readers! I'm taking over Stephanie's space today and it's an honor to be here! I absolutely love her blog and the recipes on here are just too good to pass up! That baby of hers must be in HEAVEN! I'm Erin and I blog over at Read, Eat, Create. Lately I've been linking up with another blogger for a #BlogEveryDayInMay challenge but once May is over I will be getting back to my regular postings. Recipes, weekend recaps, book reviews, and a little about my life! I've been on a new health kick lately too (you can read about that here if you feel so inclined) so motivation from internet friends has been keeping me in check too! Which brings me to the real reason I'm here today...

Ever since I've been trying to do this whole eating healthy, I allow myself one cheat day. On those days though, I don't want to indulge in cookies and cupcakes galore because I'm still trying to maintain a goal. Instead I've been devouring these cinnamon almonds. I'm sure they have the same amount of sugar in them as a cupcake but the almond part sounds so healthy it's hard to resist these puppies!
Here's how to rock it...

1 1/2 Cups Sugar
1 1/2 Cups Brown Sugar
3 Tablespoons Cinnamon
1/8 teaspoon Salt
1 Egg White
2 teaspoons vanilla
3 1/2 Cups Almonds
1/4 Cups Water

1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside.
2. In another medium sized bowl, whisk the egg white and vanilla until it gets frothy. Add almonds. Almonds should be thoroughly coated in the egg white mixture.
3. Add cinnamon mixture to the almonds and toss until coated.
4. Spray your crockpot with Pam. Add the almond mixture and turn it to low.
5. Cook 3-4 hours stirring every 20 minutes. I would recommend only 3 hours as you don't want it to get overcooked.
6. In the last hour of cooking, add the 1/4 cup water and stir well. This will make the coating crunchy.
7. Make sure you stir well so that all the almonds and mixture are mixed with water.
8. Once they are done, lay our parchment paper and spread almonds on here to cool. Break up almonds so there are no big clumps and try not to eat them all in one sitting once they have cooled!!

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