Thursday, February 4, 2010

Make Cinnamon Roasted Almonds

I try to cook dishes that mixed-mixed and the results were pretty good, below are the results of my work.
good luck

This is a simple recipe for cinnamon roasted almonds that doesn't require any fancy ingredients or equipment. I make a few batches each holiday season for snacking and to include with gifts.

They make a nice addition to a plate of goodies that you're giving away, sprinkled around cookies and truffles, or tied in a small bag to go with a gift. They're very easy, but taste wonderful and make your house smell yummy.
Ingredients and supplies
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
wide spatula or mixing spoon

Also preheat your oven to 250 F.

Prepare almonds
Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

Combine dry ingredients
In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

Coat almonds
Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.
Roast, stir, repeat . . . Enjoy!
Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as

Sugar Makes The Medicine

Its improved version of Candy Sushi but with more twist. Instead of crisp rice cereal for the base. This is the fruit of gravel with fruit gusher in each bread, and on a gummy bear with a fruit roll-ups as the skin on the roll. This will satisfy anyone with a sugar rush.
What is needed
In this step you will need the following ingredients in order to make this sweet treat:
1.) Marshmallows
3.)Box of Fruity Pebbles
4.)Box of Fruit Gushers
5.)Box of Fruit Roll Ups
6.) Bag of Gummy Bears

Also the utencils needed in order to make the treat:
1.) Saucepan
2.) 9-x-13 pan
3.) Bowl for the cereal mix
4.) Bowl of waterMaking The filling and patties
First, make rice crispie treats according to package directions but replace the rice crispy with fruity pebbles (these instructions can usually be found on marshmallow or rice cereal packaging).

Then arrange your workspace with a large tray (such as a cutting board), your bowl of cereal treat mix, and a bowl of water.

During this whole stage, you want to keep your hands (particularly fingers) constantly moist. The rice cereal is VERY sticky and hard to mold unless you keep this in mind. You don't want your hands too wet, but definitely not too dry either.

Now take about half of the mix and divide it into three sections. Take one section and flatten it out into a long rectangle. Lay gummy worms along the middle of the rectangle. Carefully roll the rectangle up around the worms to create a tube.

Take the other half of the mix and form it into little oval-shaped patties. These will be the bases for our individual pieces.

Clear out space in the refrigerator to store the treatsLayout the Decorative pieces
Lay out as much of the fruit roll-up candy and any gummy bears that you are planning to use for the individual pieces.

Cut the fruit roll-ups into about half inch strips.

(Pull your rice patties one-by-one from the fridge for these next steps and then replace them when finished.)

Stuff the fruit gusher into the roll and make sure it is well covered. Smoosh a single gummy bear onto a rice patty. The stickiness of the rice cereal mix should hold it relatively well. Now take a strip of fruit roll-up and wrap around the bear-cereal creation. Press the roll-up firmly against the rice cereal in particular so that it sticks well.
Designing the Rolls
After you've finished decorating all the individual pieces, it's time to move onto the rolls. (I recommend doing these after the pieces because it gives the rolls time to firm up in the fridge.)

Lay out more fruit roll-up sheets. Cut each sheet into approximately 1 inch sections.

Take a single roll out of the fridge. Slice into about 1 inch sections with a knife

Wrap the fruit roll-up around the rolls, making sure to press it into the rice cereal so that it sticks well.

You may want to straighten the ends of the rolls by chopping off the excess.