• Cinnamon Almond Crunch {Recipe}

    by  • November 15, 2013 • Featured, Recipes, Recipes & Meals • 1 Comment

    cinnamon almond crunch recipe


    Growing up as the oldest of four girls, I remember my mother cooking for nutrition and the efficient use of her time and food budget. We ate well, and mostly from scratch, but meals were not complicated. We rarely ate dessert and when we did, it was almost always homemade.

    That’s why summertime pool snacks were always a huge treat. Mom would buy sugared cereal especially for this purpose, the only time we ever ate Fruity Pebbles or Lucky Charms or Cinnamon Toast Crunch, my favorite. She’d send us off on our bikes with towels and a box of cereal.

    Looking back, I realize what a brilliant coup this was – snacks from the snack bar used cash she didn’t want us carrying around and weren’t filling. Cereal was undoubtedly cheaper, a little more nutritionally balanced, and still satisfied our desire for a treat.

    mixing cinnamon almond crunchrecipe for cinnamon almond crunch

    Fast forward to my birthday this fall. The idea was to have ice cream sundaes for dessert and my mom asked my sister Heather, a pastry chef, to make a nutty topping. She tossed together these simple baked almonds. The sugary, crisp nuts made me start snacking like I was back at the pool with my hands in a box of Cinnamon Toast Crunch.

    store cinnamon almond crunch in a jar

    Beyond an awesome part of a sundae, Cinnamon Almond Crunch makes a lovely gluten-free bit of crunch on top of a pudding, fool, or crisp. Add a pile to a fruit and cheese appetizer. I like eating them right out of the jar.

    Cinnamon Almond Crunch
    Makes: 1 quart Time: 1 hour

    1 egg white
    8 ounces blanched, slivered almondscat and cinnamon almond crunch
    1/3 cup sugar
    1/8 teaspoon salt
    1/2 teaspoon ground cinnamon

    1. Whip egg white in a large bowl just until fluffy.
    2. Fold in almonds until they are evenly coated.
    3. Stir in sugar, salt, and cinnamon until almonds are well coated.
    4. Spread in an even layer on a parchment- or silpat-lined cookie sheet.
    5. Bake at 250 degrees F for 30-45 minutes or until almonds are slightly browned and the sugar is crisp.
    6. Cool at room temperature. Store in an air-tight container for up to two weeks. Keep away from curious cats.

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse


    One Response to Cinnamon Almond Crunch {Recipe}

    1. November 30, 2013 at 2:10 pm

      This looks wonderful! Your mother was clever about sending you with a box of cereal. It would have definitely worked for me too.

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