1 lb raw unsalted almonds (about 3.5 cups)
1 egg white
1 tsp vanilla extract (without sugar)
1/2-cup xylitol (1/4 may be just as good!)
2 tsp cinnamon
Preheat oven to 250.
Place egg white and vanilla extract into a bowl, and pour almonds over egg white. Stir to cover almonds with egg white.
In a separate bowl, mix together xylitol, cinnamon and salt. Pour mixture over almonds and stir to cover almonds.
Cover a baking sheet with parchment paper, and spread almonds over sheet evenly. Place into the oven for 60 minutes.Turn almonds around 2-3 times throughout 60 minutes.
Timarie Mikolasek & Miko Yoga