Toasted Almonds Recipe

For the holiday season, we've baked a toasted almond recipe that is surely mouth-watering! All of the ingredients used are found in our bulk section, which contain hundreds of unique spices, herbs and nuts. This particular recipe also uses egg whites, and we like to use locally produced eggs from Stone Soup Farm. And fun fact, they are a customer favorite and have been a partner at the co-op for 3 years!

 

Stone Soup Farm

Stone Soup Farm is a 20-acre vegetable and egg farm in Hadley, MA that uses environmentally responsible practices. They offer a 20-week Summer Share that begins the first week of June. This is a typical New England farm share of diverse, seasonal vegetables and includes access to a pick-your-own plot that has various fresh herbs, cutting flowers, cherry tomatoes, green beans, peas and more. Members may also add on an egg share (free-range and fed organic grain) or a fruit share with fruit sourced from other local farms.

Their winter share features 12 bi-weekly distributions from November-April. Shares include a mix of storage crops – beets, carrots, onions, garlic, sweet potatoes, potatoes, cabbage, etc – as well as greens from the high tunnels. Each distribution also features a local food producer, and these “treats”? include local honey, jams, yogurt, pickles, granola, mushrooms, and other delicious goodies!  

Ingredients

  1. - 1 egg white
  2. - 1/2 teaspoon water
  3. - 2 cups whole almonds
  4. - 1.2 cup turbinado sugar
  5. - 1/2 teaspoon kosher salt
  6. - 2 teaspoons cinnamon

 

Instructions

1. Preheat the oven to 300 degress F. Lightly oil a sheet pan. 

2. In a medium bowl, whisk the egg white, take out 2 tablespoons, and put them in a large bowl. In the large bowl, whisk the water into the egg white until frothy. Add the almonds and toss to coat with egg white. Add the sugar, salt and cinnamon and toss to coat evenly. 

3. Spread the almonds on the oiled pan and bake for 20 minutes, then stir and rotate the pan, and bake for 20 minutes more. Let cool completely on the pan before transferring to a jar or other airtight container. 

4. Keeps for two weeks at room temperature, or a month in the refrigerator. 

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