Right now I am currently cooking my way through my mom’s holiday recipes. My mom is basically Betty Crocker reincarnated. I grew up in a house filled with food and treats. From homemade caramels to spritz cookies to fudge to English toffee, Christmas is always the best time of year for my mom’s treats. I don’t eat many treats mainly because I know it is a slippery slope for me right back to where I started 3 years ago; however, I don’t want to deprive myself either. These holiday treats make me sentimental for my childhood and bring back memories of Christmas years past. I love that my young nieces and nephew now get to experience the tradition my sisters and I shared when we were growing up of decorating spritz cookies and wrapping caramels.
I took my mom’s sugared pecan recipe and gave it my own spin by creating these gingerbread spiced almonds. Gingerbread is probably my favorite holiday flavor. The gingerbread latte at Starbucks was always neck and neck with my first love, the pumpkin spice latte. I recently updated the photos for my gingerbread chia cups! I love how the flavors of molasses pairs with ginger, cinnamon and clove for the unique gingerbread spice. My next huge challenge is attempting to make gingersnap bars. These are my absolute favorite Christmas cookie! Last year my sister and I made many attempts to recreate these cookies paleo but each time was a big flop. I am crossing my fingers that after a year more of baking experience I will be able to conquer the gingersnap bars. In the meantime I will be snacking away on these gingerbread spiced almonds, which also make a fantastic hostess or teacher gifts in a cute mason jar!
Ingredients
- 3 tbls grass-fed butter, melted
- 1 large egg white
- 2 cups raw almonds
- 1/3 cup maple sugar
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cloves
Directions
- Heat oven to 325 degrees.
- Pour butter onto a rimmed baking sheet.
- Beat egg white until stiff peaks form.
- Mix ginger, cinnamon, salt and cloves in a small bowl.
- Fold almonds, maple sugar and spices into egg whites until fully incorporated.
- Spread onto the buttered rimmed baking sheet and cook for 10 minutes.
- Stir almonds and incorporate the butter on the pan.
- Bake for 10 more minutes, stir and bake for a final 5 minutes then remove from oven.
- Break almonds apart with a spatula while cooling.
Enjoy!
x Vanessa 
