Tuesday, May 13, 2014

A Writer's Snack: Maple-Cinnamon Glazed Almonds with Pink Salt by Cleo Coyle


If you live in New York City, you better like nuts. (It goes with the territory.) 

These nuts are the kind you eat. They're deliciously addictive, and they'll make your kitchen smell like a Cinnabon store...



Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.
Cleo Coyle's
Extra Crunchy
Maple-Cinnamon

Glazed Almonds
with Pink Salt



My husband remembers glazed nuts like these being cooked and served at his first ever "New York" party. That was over thirty years ago. "It was the first time I ever saw parchment paper," he said. (Spoken like a co-writer of culinary mysteries.) And, yes, you will need parchment paper to prevent the process from making a royal mess of your pan. 

The basic recipe (using egg whites to bind seasonings to nuts before roasting) has been around for decades. My husband and I didn't invent it, but we did create this particular combination of ingredients. We think the coarseness of our sugar and salt choices (Sugar in the Raw and roughly ground Himalayan pink salt) gives extra crunchiness to the coating, which makes them especially satisfying. They're easy to stir together and roast, outrageously addictive, and you can change the seasonings to your own liking. Here's how we do it...



For the PDF, click here.
To download a free PDF of this recipe that you can print, save, or share, click here.




Ingredients


1 egg white

1 teaspoon maple syrup

2 cups whole, raw, shelled almonds

3/4 cup Sugar in the Raw (aka Turbinado sugar)

1 Tablespoon ground cinnamon

1/2 teaspoon coarsely ground Himalayan pink salt



Directions: In a large mixing bowl, combine egg white and maple syrup and whisk well. Pour in the almonds and stir them gently until well coated with the egg white mixture. Set aside. In a separate bowl, whisk together Sugar in the Raw (Turbinado sugar), cinnamon, and pink salt. Now taste the mix of seasonings. Is it too salty or sweet for you? Do you want a stronger cinnamon flavor? Adjust to your liking. Pour the final dry seasoning mixture over the wet nuts and gently fold until well coated. Dump the bowl's contents onto a baking sheet that's been lined with parchment paper. Spread the nuts out in a single layer. Bake at 300° F. for about 30 minutes. Using a spatula, gently flip the nuts and cook for another 10 minutes. This flipping ensures that any dampness on the underside of the nuts will be cooked. Nuts are done when the outside coating becomes crisp. Cool completely before storing in a plastic bag or airtight container, and...





To download
the free PDF,

click here
and...





Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
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works of amateur sleuth fiction set in a landmark
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13 titles includes the added bonus of recipes. 


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*** 



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12 comments:

  1. Replies
    1. Thanks, Nerissa. Marc and I enjoy these, and we hope you do, too. The coarseness of our sugar and salt choices (Sugar in the Raw and Pink Salt) gives the almonds an especially crunchy exterior that's very satisfying to snack on...

      May you eat them with crunchy joy!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  2. I can imagine these with a cup of tea or coffee and a good book--perhaps with one of your Haunted Bookstore stories (hint, hint)?

    ReplyDelete
    Replies
    1. Thanks, Libby -- It's always a pleasure to see you in our Kitchen. Yes, indeed, these almonds are delicious with coffee and tea, beer and wine, and our latest addiction (really good root beer)!

      Thank you kindly for mentioning the Haunted Bookshop Mysteries. Marc and I dearly love the characters we created and so do the very loyal readers of that series. It's been around for going on ten years now, has built a very loyal following, and we're absolutely looking forward to getting more titles from that series into your hands.

      For anyone who is wondering what Libby and I are talking about, you can find out more about our Haunted Bookshop Mysteries by clicking this link:
      Click here to visit Cleo’s Haunted Bookshop.

      Thanks again for stopping by, Libby, may our books (and recipes) always bring you joy!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  3. Finally, I know what to do with the Himalayan pink salt a friend gave us!

    ReplyDelete
    Replies
    1. Leslie - Ha!! I hope you enjoy the recipe—and the salt. Marc and I use our pink salt all the time. It's got a good, strong salt flavor without any lingering bitterness or sourness, just a nice clean aftertaste. And it's so purrtee to look at, too. :) Thanks for dropping by the Kitchen today, Leslie. Have a delicious week!

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  4. I have that salt too and this is THE solution. Yum, Cleo!

    XO

    MJ

    ReplyDelete
    Replies
    1. Thanks, MJ! And doesn't the entire idea of pink salt make you happy? I mean it's salt...that's pink. Does it get any better than that?

      Pink salt-rimmed margarita, I hear you calling my name. Yes, I do! Care to join me? :)

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  5. I've never met a nut I didn't like...these look heavenly!

    ReplyDelete
    Replies
    1. Peg - Sounds like you and I are both nuts about nuts. You, MJ, Leslie, Libby, and Narissa are officially invited over for pink-salt-rimmed margaritas. And you can help me and Marc polish off the rest of the glazed almonds! :)

      ~ Cleo Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  6. I bet these go like crazy at parties. Such a nice treat for people to nosh on.

    ~Krista

    ReplyDelete
  7. I am so sad because now, along with gluten-free, I can no longer eat nuts. And I ADORE nuts! Sigh. These look fabulous and I will make them for my pals that can indulge. Yum! Pink salt is so pretty, isn't it?

    Daryl / Avery

    ReplyDelete