Cinnamon Sugar Almonds Recipes

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

CINNAMON SUGAR ALMONDS

Steps:

• Combine all ingredients in a saucepan over medium heat, and stir constantly until the water has evaporated and the nuts are covered in a totally dry coating, roughly 15 minutes. Transfer almonds to a plate lined with wax paper and allow to cool.

CINNAMON TOASTED ALMONDS

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

CINNAMON SUGAR ALMONDS

Steps:

• Preheat the oven to 250 degrees F.
• Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the brown sugar, granulated sugar, cinnamon and salt until well combined.
• In another bowl, whisk together the egg white and vanilla until frothy.
• Add the almonds to the bowl of frothy egg whites and toss until the nuts are completely coated.
• Pour the coated nuts into the bowl with the cinnamon sugar mixture and toss until they are well coated.
• Pour the nuts onto the prepared baking sheet and spread them out evenly.
• Bake for 1 hour, stirring every 15 minutes.
• Allow the nuts to cool completely on the baking sheet.
• Store in an airtight container at room temperature for 2-3 weeks.

SLOW COOKER CINNAMON-SUGAR CANDIED ALMONDS

Steps:

• Spray a slow cooker with nonstick spray.
• Combine sugar, brown sugar, cinnamon, and salt in a large bowl with a whisk. Combine egg white and vanilla in another large bowl, and whisk until frothy. Pour almonds into the egg mixture and toss until thoroughly coated. Transfer to the sugar mixture and toss to coat. Empty everything into the slow cooker.
• Cook on Low for 3 to 3 1/2 hours, stirring every 20 minutes. After a couple of hours your house will start smelling good.
• After 3 hours pour in 2 tablespoons water and stir well. If almonds look very dry, add 1 more tablespoon water to create a crunchy coating. Cook for 20 to 30 minutes more.
• Line a baking sheet with parchment paper. Pour almonds onto the sheet and separate any almonds that are stuck together. Allow to cool slightly to harden before serving.

CINNAMON SUGARED ALMONDS

Steps:

• In a large, heavy bottomed, skillet place the sugar and water.
• Bring to a boil over medium-high heat.
• Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
• Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
• Pour onto a large sheet pan and let cool.