Although cinnamon roasted almonds make it onto our table for our Christmas morning brunch, they don’t last long!  I LOVE these little bits of heavens.  For me, it’s almost worth it to brave the crowds at the mall just to smell the cinnamon roasted almonds that show up at those little kiosks this time of year.  ALMOST!  Now the wonderful aroma can fill your kitchen at home!

Ingredients:

• 2 cups whole raw almonds (you can also use roasted almonds - just make sure you DON’T use salted almonds)
• 2 1/2 tablespoons brown rice syrup
• 4 tbsp cinnamon
• 3 tbsp date sugar

Preparation:

1. In a small bowl mix together date sugar and cinnamon.

   Almonds and brown rice syrup

2. Place almonds in a large bowl and add in the brown rice syrup.  Stir well to evenly coat the almonds.  Brown rice syrup is VERY sticky and the almonds will clump together.

   Almonds mixed with date sugar and cinnamon

3. Add the date sugar mixture to the almonds and stir to evenly coat.
4. Transfer the almonds to a parchment or foil lined baking sheet and spread evenly in a single layer.
5. Bake at 300° for about 25 minutes.  The almonds will still be very sticky - that’s ok!  They ‘crisp’ up once they cool.
6. Cool for 20 minutes and serve.

Nutritional Info:

Makes 8 servings.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 241, Cal. from Fat: 148, Total Fat: 17.5g, Sat. Fat: 1g, Carbs: 17.5g, Fiber: 6g, Sugars: 7g, Protein: 7.5g, Sodium: 4.5mg, Chol: 0mg

Notes:

Almonds can be stored in a sealed container at room temperature for about a week - that’s if you have any left!