Vanilla Cinnamon Roasted Almonds Recipe 55 Recipes

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.

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

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 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.

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/