Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cinnamon Roasted Almonds
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- #17031
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 egg whites
2 teaspoons cold water
4 cups almonds
1/2 cup Splenda, sucralose or other sugar substitute
1/4 teaspoon salt (more or less to taste)
2 tablespoons ground cinnamon
directions
Preheat oven to 250 degrees F. Spray a very light coat of Pam or cooking oil on a cookie sheet or baking stone.
Add the water to the egg whites and lightly beat. Pour the almonds into a large mixing bowl, and stir in the egg white mixture until the almonds are coated.
Sift together the sugar, salt and cinnamon, and sprinkle over the almonds. Mix until the almonds are thoroughly coated.
Spread the almonds evenly on the pan in a single layer, then lightly dust the almonds with more cinnamon and sugar/Splenda.
Bake for approximately 60-75 minutes. Allow to cool for 30 minutes.
added by
internationalrecipes
nutrition data
213 calories, 19 grams fat, 8 grams carbohydrates, 8 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in carbs.
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