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Cinnamon Roasted Pecans & Almond Lace Cookie Recipies

Updated on April 10, 2011

Do you know those cinnamon roasted nuts they sell at the mall or at county fairs? Aren't they amazing? This is the recipe to make them at home. I don't know if they taste better out of those paper cones or not, but I love them!

Roasted Cinnamon Pecans

2 Tablespoons Butter, melted

3 Tablespoons Light corn syrup

3 Tablespoons Sugar

1 ½ Teaspoons Cinnamon

¼ Teaspoon Salt

4 Cups Pecans (about 1 pound)

Preheat oven to 250 degrees.

Stir together the first 5 ingredients. Add pecans, tossing to coat. Spread nuts in a single layer on a cookie sheet. Bake for one hour, or more, stirring every 15 minutes. Let cool. Store in an airtight container. Will keep for up to two weeks.

You can substitute almonds or any other kind of nut, for that matter.

These also make great gifts at Christmas time!


Almond Lace Cookies

1 Cup Oatmeal, uncooked

1 Cup Sugar

2 Tablespoons Flour

½ Teaspoon Salt

¼ Teaspoon Baking powder

1 Egg, room temperature, lightly beaten

½ Cup Butter, melted

1 Teaspoon Vanilla extract

1 Cups Sliced almonds

Heat oven to 325 degrees. In a large bowl, combine oats, flour, sugar, salt, and baking powder. In a separate bowl, whisk egg, butter and vanilla, then add to dry ingredients. Mix in almonds. Let sit for a few minutes to absorb liquid.

Line a cookie sheet with foil. Spray with nonstick cooking spray. Drop level teaspoons of dough onto sheet, 3 inches apart. Flatten slightly. Bake until golden brown, 9 to 11 minutes. Let cool completely, then peel from foil. Makes 4 dozen.

These are really nice, crispy and light cookies.


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