Cinnamon Almonds

posted by Torrie


Because Jason's brother works on a nut farm in California, we always seem to have almonds hanging around. They keep a long time in the freezer. The other day while on my "Domestic Diva" kick I decided to make some Cinnamon Almonds. Very easy and very tasty I must say. So if you find some almonds for a good price here is a easy great recipe to try.

Cinnamon Almonds:

1 Egg White
1 tsp vanilla
4 cups almonds
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt

Beat egg until frothy and add vanilla.
Add nuts, stir until coated.

In a separate bowl mix remaining ingredients. Stir into nuts and spread on greased cookie sheet. Bake one hour at 250 degrees stirring occasionally.

If there is any still left after you pull it out and eat a bunch you can put them in little snack ziplocs and put them in the freezer. They are awesome snacks to grab and go, I usually always have almonds in my purse in one form or another.

Note: picture above is not actually mine but it is exactly what they will look like. Today I just put some almonds in a cute sack with a ribbon for a gal I visit teach to give to her for her birthday.

It was awesome to already have something ready.

Chicken Curry & Garlic Naan

{Almost as good as Bombay House}

I've been craving me some curry ever since we ate at the Bombay House in SLC, and since there isn't any within a reasonable driving distance, I pulled out my recipes and made my own.  Yumm-o!!.

Chicken Curry:
2 TBSP Curry Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
5 large Chicken Breasts
1 large Onion, chopped
16 slices peeled fresh ginger (I was out, so I just sprinkled some powder in)
8 Garlic Cloves
2 cups Unsweetened Coconut Milk
2 10 oz. packages Frozen Peas

In a slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat.  Season with 2 teaspoons of salt.  Cover.  Cook on high until chicken is fork tender (about 4 hours).

Stir in Coconut Milk and peas.  cover.  Cook until peas are heated through (20-30 minutes).  Shread chicken, toss with sauce.

Serve over rice with toasted cashews and cilantro leaves.

Garlic Naan:
1 tsp yeast
1/2 tsp sugar
1/2 cup warm water
1 cup flour, plus more while kneading
1/2 tsp salt
1/4 cup clarified butter or oil

Combine yeast, sugar and water.  Let rest until foamy.  Sift together flour and salt, making a well in the center.  Add the yeast mixture and oil and knead with your hands until a smooth dough forms (you'll need to add a bit more flour to get it a nice texture - not too sticky).  Knead for 3 minutes.

Oil a small bowl, place the dough in the bowl, turning to coat, and let rest until doubled in suze (about 1 hour).

Prehead oven to 400 degrees F.  Divide the dough into 6 pieces and gently roll out into a thin circle.  Bake for about 8 minutes, then spread melted butter (sauteed with garlie) over the top.  Bake for a couple more minutes, until just golden brown and puffed.  Serve warm.