Author:
Laurie Bennett
Last Updated:
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These Cinnamon Roasted Cashews are so easy to make that your kids can make them!
Cinnamon Roasted Cashews Recipe
Cinnabon has always been one of my weaknesses. As I type this, I want to head to the mall and just eat everything from their little stand. Because I can’t afford to eat that many calories (in more way than one $$), I’m making my own… at home! These roasted cashews cost way less and taste just as good!
My inspiration came from a Toasted Almond recipe – but I wanted to change it up some
You can use brown sugar or regular sugar when roasting cashews, BUT REMEMBER this increases the points. Also, you can try other flavors or even try this recipe with almonds, peanuts, etc.
Ingredients
1 egg white
1 teaspoon cold water
1 cup whole or halved cashews
1/2 cup Splenda or Stevia
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.
Lightly beat the egg white with water until frothy. Add cashews, then stir until well coated. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.
Toss to coat, and spread evenly on the prepared pan.
Bake for about 45 minutes, stirring every 15 minutes, until golden. Allow cashews to cool, then store nuts in a ziploc bag or other airtight container.
I think these are great for a lower calorie, higher protein dessert! What do you think?
How to Make
Cinnamon Roasted Cashews
These cashews are a healthy and delicious snack and super easy to make!
Author: Laurie Bennett
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Ingredients
- 1 Egg White
- 1 Tsp. Cold Water
- 1 C. Whole or Halved Cashews salted
- 1/2 C. White Sugar
- 1/4 Tsp. Salt
- 1/2 Tsp. Ground Cinnamon
Instructions
Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.
Lightly beat the egg white with water until frothy.
Add cashews, then stir until well coated.
Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.
Toss to coat, and spread evenly on the prepared pan.
Bake for about 45 minutes, stirring every 15 minutes, until golden.
Allow cashews to cool, then store nuts in a Ziploc bag or other airtight container.
Enjoy!
Tried this recipe?Mention @slapdashmom1 or tag #slapdashmom!
Serves 5; 5 Smartpoints per serving
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Leave a Reply
Kfo
Just made these so good!! But used less than half the sugar. It tastes amazing just like that no need for all the excess.
Reply
Janet Russell
These were so great! I will make them over and over. I will try with less sugar and more cinnamon, although, these were perfect.
Reply
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