If you invite me to go on a road trip with you, anything that is an hour or longer, I will bring snacks. I will also bring extra water, sunscreen and music.
This is what happened on a recent trip to Medford, OR with a couple of girlfriends. Nothing makes driving more enjoyable then munching on some homemade almonds! This recipe was also inspired by a hiking trip with my cousin. We were eating some snacks during a hike and she brought up the idea of cinnamon almonds. “Mmm” I thought, “What a great combination!” Thus, this recipe was born. These spiced nuts are also EGG FREE! (yep, some spiced nut recipes use egg-white to bind the seasonings to the nuts, but since I’m egg intolerant, I like to find better ways…)
These were great to nosh on in the car. But of course, when we got to Medford we indulged in some serious food at In-N-Out.
Here we are, me on the right and my two road trippers, Aslan on the left and Samantha in the middle:
And lots more food was found that weekend. By the way, if you are ever in Medford, you MUST try out a little cafe called Over Easy (sort of a cafe located inside of a market full of super cute stuff!):
AND an amazing food truck called Fired Up Food Truck. Some of the BEST food truck fare you will ever eat, run by my friend Cody. Oh, man. He knows how to make a burrito.
So I know that you all have road trips planned this summer, or maybe not planned yet, but they will be and you NOW know that you will NEED snacks. So take it from me and check out a few other snack ideas:
Back to these vanilla cinnamon almonds… which are sweet and just a little salty and extra crunchy, thanks to the sea salt that gets added to the mix.
The vanilla is no joke here, two tablespoons are added and it makes these almonds delicately scented and addictive.
I love the scent of cinnamon baking in the oven. I mean for real, is there any better thing on Earth?
- 2 tablespoons ground flax meal
- 4 tablespoons water
- 2 tablespoons vanilla extract
- 4 cups unblanched almonds
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- In a large bowl, mix together the flax meal and the water and let it stand for two minutes. Stir in vanilla. Add almonds; stir gently to coat. In a smaller bowl, mix together the sugars, salt and cinnamon and stir into the nut mixture.
- Spread evenly on to two greased 15-in. x 10-in. x 1-in. (jelly roll) baking pans.
- Bake at 300° for 25-30 minutes, stirring once or twice, until almonds are crisp and they look dry to the touch. Leave on the pans to completely cool before storing in an airtight container.