Best Cinnamon Roasted 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 ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

GERMAN CINNAMON ROASTED ALMONDS OR PECANS

Steps:

• Preheat oven to 325 degrees.
• Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon. Pour almond mixture onto.
• jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.

CINNAMON "FAIR" ROASTED ALMONDS -SUGAR FREE

Steps:

• Preheat oven to 400 degrees.
• Line a baking tray or cookie sheet with foil and spray with non-stick cooking spray. You can also use non-stick aluminum foil.
• Lightly beat the egg white in a bowl. Add almonds and toss until well coated.
• In a separate bowl, mix Splenda and cinnamon. Add Splenda/cinnamon mixture to almonds and coat well.
• Spread nuts on the baking tray and put in the oven for 10 minutes.
• Remove from oven and carefully separate nuts by hand as they may be clumped together. Delicious right out of the oven or put on wax paper to cool! Store in an airtight container.

ROASTED FRUITS WITH CINNAMON-RED WINE GLAZE AND TOASTED ALMONDS

Steps:

• Preheat oven to 400 degrees.
• Quarter the fruit and remove all the seeds and pits. Combine the honey, brown sugar, wine and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Bake until tender, 20 to 30 minutes. When the fruit is done, remove it and lower the oven temperature to 350 degrees. Meanwhile, toss the almonds and granulated sugar together, then add the egg white and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes until golden brown and caramelized, 10 to 12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

CROCKPOT CINNAMON ROASTED ALMONDS

Steps:

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water) to slow cooker and stir with almonds until they are well coated.
• Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour). After 3 hours add 1/4 cup water to slow cooker and stir well. Cover and cook for the last hour (or two), stirring occasionally. Almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy!
• NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250°F for 45-55 minutes, stirring occasionally.

VANILLA-CINNAMON ROASTED ALMONDS RECIPE - (5/5)

Steps:

• Preheat oven to 250° F. Grease a cookie sheet with edges, set aside. In a small bowl, mix together sugar, brown sugar, salt, and cinnamon. Set aside. In a medium sized mixing bowl, use a whisk or electric beater, and whisk egg whites until frothy, resembling soft foam. Add vanilla, beat for another few seconds. Pour almonds into egg whites, stir gently until coated. Pour sugar mixture into moist almonds, stir gently until coated. Pour sugar coated almonds onto the greased cookie sheet, and spread out to a single layer if possible. Bake, uncovered, for one hour, stirring and flipping almonds every 15 minutes, until crisp. Read More http://thecountrybasket.com/vanilla-cinnamon-roasted-almonds-recipe/

CINNAMON ROASTED ALMONDS

Steps:

• Preheat the oven to 250 degrees F.
• Lightly grease a 10x15 jelly roll pan.
• (I used my silipat sheet) Lightly beat the egg white; add water and beat until frothy but not stiff.
• Add the nuts and stir well.
• In a separate bowl, mix sugar, cinnamon, and salt.
• Sprinkle sugar mixture over nuts and toss to coat.
• Spread the nuts evenly in prepared pan.
• Bake in oven 1 hour, stirring occasionally until golden brown.
• Allow to cool and store in an airtight container.

CINNAMON-ROASTED ALMONDS

Steps:

• 1. * 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 into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat your oven to 250 degrees F. Beat the egg white and water until frothy with a whisk in a medium bowl. Add the almonds, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Stir the nuts until they are well coated. Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat.
• Roast the almonds for 1 hour, stirring every 20 minutes or so. Your house will smell amazing!
• Allow to cool, then store in airtight containers.

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.

CINNAMON-ROASTED ALMONDS

Steps:

• DIRECTIONS: 1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. 2. 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. 3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.