Crispies

We are going to take a little trip to Mexico in this post!  When I was a kid, we would go with a bunch of  friends down to Rocky Point and stay for a few days.  I have some seriously fun memories there.  I remember saving all of my money so that I could go down there and shop! I loved sitting on the beach and watching all of the people walk by with their jewelry, sun glasses etc.  I have to admit, my all time favorite thing to buy was these Crispies. I know... only I would turn down jewelry, for food!  But they are so good!

Are you ready for this?  Its super hard...

Crispies

Small Flour Tortillas

Oil for frying

Sugar

Cinnamon (optional)

Heat oil in a pan on medium high heat. Fry each tortilla until crisp.  Drain on a paper towel and coat with sugar and cinnamon (optional).  I love these when they are just a little under done, so they are a little chewy. I also  pour about a 1/2 cup of sugar in a Ziploc bag, the put the crisped tortillas in there. Seal and shake to coat.

Cocoa Roasted Almonds

Its day 4 of Valentine's Week! This one is a great chocolaty treat to sit and snack on while you watch a movie and snuggle with your sweetheart.

I had a friend ask me to make her some Cocoa Roasted Almonds one day. I had never made them. I browsed around and didn't find a recipe that I liked, so I decided to just add to the

Cinnamon Roasted Almonds recipe that I have.  Next time I would add a little more salt to bring out the Cocoa flavor more.  These are really yummy!

Cocoa Roasted Almonds



1 egg white

1 teaspoon vanilla

3 cups whole almonds

1/2 cup white sugar

1/2 cup brown sugar

1/4 teaspoon salt ( I would use about 1/2 tsp)

2 Tbsp Cocoa powder

1/4 cup melted butter cooled

Preheat oven to 250 degrees.  Lightly beat the egg white and add vanilla.  Beat until slightly frothy. Add the nuts, and stir until well coated. Add the butter, stir to coat.  Mix the sugars, salt and cinnamon and sprinkle over the nuts.  Stir to coat, and spread evenly onto a 10x15 inch cookie sheet.

Bake for 1 hour and 15 minutes. Stir every 20 minutes. Allow to cool and store in an airtight container.