Cinnamon Roasted Almonds

I don’t know about you, but my morning certainly started off on an exciting note today. I got up extra early this morning with the express intent on baking this bread, so I would be able to take a slice with me to work. I had prepped all the ingredients last night, so it was simply a matter of mixing everything together and sliding the pan into the oven while I got myself and the posse ready for the day. We had to be out the door at 6:45 a.m., and I wanted to have everything in place so we wouldn’t be rushed.

Sounds easy enough, right? Welllllllllll, apparently “easy enough” was not going to be in the cards today. I broke one of the mixing blades on the hand mixer, so I ended up finishing the batter by hand. No big deal, considering it’s a quick bread. A few turns of the spatula, I get the pan into the oven, set the timer, and head to the shower. 25 minutes later, as I’m putting on my makeup, I realize I smell something burning.

uh ohhhhhhh

With Daisy hot on my heels, I ran straight to the kitchen, flung open the door, and SON OF A NUTCRACKER! The batter overflowed in a major way and was now all over the oven floor…..burning and smoldering. I rushed to open the windows before the smoke alarm went off, and silently cursed the fact that my bread was now ruined.

But on a positive note, I discovered a slice of my apple/cranberry bread in the freezer (the last slice!), so the morning didn’t end too badly.

Now I just have to go home and turn the oven to self-clean mode.

And make sure all the windows are open. And the fans are running. Full speed. :)

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Cinnamon Roasted Almonds – adapted from Taste Of Home

2 egg whites (1/4 cup)
6 teaspoons vanilla extract
4 cups unblanched almonds
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars and cinnamon; add to nut mixture and stir gently to coat. Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 325° for 25-30 minutes or until almonds are crisp, stirring frequently. Cool. Store in an airtight container. Yield: about 4 cups.