Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

1 egg white

1 teaspoon vanilla

4 cups whole almonds

½ cup white sugar

½ cup brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

Preheat oven to 250 degrees.  Lightly grease cookie sheet.

Lightly beat the egg white; add vanilla, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 60 to 90 minutes in the preheated oven, stirring occasionally (especially after the first hour), until golden. Allow to cool, then store nuts in airtight containers. 

Honey Caramel Popcorn

Honey Caramel Corn

24 cups (6 quarts) popped popcorn

1 1/2 cup brown sugar

3/4 teaspoon salt

3/4 cup butter

1/3 cup honey

3/4 teaspoon baking soda

Stir brown sugar, salt, butter and honey on medium heat until sugar is dissolved. Bring to a boil over high heat, stirring constantly for three minutes. Remove from heat, add baking soda and stir well.  Pour over popcorn and stir well until evenly coated. If needed, put popcorn back into pot in batches while stirring to keep caramel soft and easier to distribute. Note: the caramel can burn easily, so be sure to stir thoroughly.  Spread out over lightly greased cookie sheet or countertop, let cool then break apart.
Makes six-seven 4x9 inch gusseted treat bags.