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 container Reviewed on Jan. 7, 2007 by Jeannette Addictive! I tweaked this recipe only a little. To increase flavor I reduced nuts to 3 cups but kept coating ingredients the same. Be sure to wisk the egg white until it is VERY foamy. Baking an extra 30 minutes increased the crunchiness! It's important to use the correct size baking sheet for the amount of almonds - nuts should be single layer and just fill the pan - an old dark pan works best and I don't bother to spray it - I scrape up the extra sugar at end and throw it in with the nuts. After the first hour stir every 15 minutes and continue baking until the coating is dry. 20 users found this review helpful Reviewed on Dec. 8, 2003 by HOUSEWENCH A hit! We made 4 batches of these fabulous nuts right before Christmas. We gave part of them away as gifts, and ate way too many standing in the kitchen. They are very easy, and very tasty. I did make double the amount of coating so that the nuts would be totally covered, and used a bit of extra cinnamon. A word of caution- they really stick to the baking sheet, so give it a spray of Pam, or use a nonstick pan.
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Shehab Aldeen
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Bisal Chakma
[email protected]This recipe is a bit too complicated for me. I'm looking for a simpler recipe for roasted almonds.
Melisa Chirombo
[email protected]I'm not sure about the egg white in this recipe. I've never used egg white to roast nuts before.
joy Emeka
[email protected]I'm going to try this recipe with other nuts, like pecans or walnuts. I think it would be just as good.
Hussain Ali Yosafzai
[email protected]I'm on a low-carb diet, so I can't eat these almonds. But they look so good!
MUHUMUZA Brian
[email protected]This recipe is a great way to use up leftover egg whites. I always have a few egg whites left over after making cookies or cakes, and this is a great way to use them up.
sorin popovici
[email protected]I'm allergic to almonds, so I can't try this recipe. But it sounds delicious!
RAM Sumit
[email protected]These almonds are a great addition to salads or yogurt. They add a nice crunch and flavor.
Sine Sana
[email protected]I love the combination of cinnamon and sugar on these almonds. They're the perfect treat for a sweet tooth.
Monde Sphesihle
[email protected]These almonds are a bit bland. I think they need more seasoning.
jah33m herbs
[email protected]I followed the recipe exactly and the almonds turned out burnt. I'm not sure what went wrong.
Ntombifuthi Uluthando
[email protected]These almonds are a bit too sweet for my taste. I would have preferred a more savory flavor.
Will Coffey
[email protected]I'm not a big fan of cinnamon, but I still enjoyed these almonds. They're not too sweet and the cinnamon flavor is subtle.
Awais Sheikh
[email protected]These almonds are a great snack for on the go. They're also a healthy alternative to chips or candy.
Slimm gaming
[email protected]I've made this recipe several times and it always turns out great. The almonds are always roasted to perfection and the cinnamon sugar coating is always delicious.
Manoj Pushpa
[email protected]These almonds are so addictive! I can't stop eating them. They're the perfect combination of sweet, salty, and crunchy.
Dildar Jan
[email protected]I love cinnamon roasted almonds and this recipe is one of the best I've tried. The almonds are perfectly roasted and the cinnamon sugar coating is just the right amount of sweet and spicy.
Zahid Imran
[email protected]These cinnamon roasted almonds are the perfect crunchy, sweet and spicy snack! I made them for a party and they were a huge hit. They're so easy to make, too. I'll definitely be making them again.