Cinnamon crusted almonds. 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.
In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. You can cook Cinnamon crusted almonds using 7 ingredients and 12 steps. Here is how you cook that.
Ingredients of Cinnamon crusted almonds
- It’s 1.5 of lb.s of raw almonds.
- Prepare 1/2 cup of packed dark brown sugar.
- It’s 1 tbs. of ground cinnamon.
- You need 1/4 tsp of ground nutmeg.
- It’s 1/4 cup of white sugar.
- You need 2 tsp of vanilla.
- You need 2 of egg white.
Add butter, salt, sugar and cinnamon. Pulse until mixture resembles coarse meal. Remove and form two discs; cover in plastic wrap and refrigerate at least. Line a cookie sheet with parchment paper or a silicone liner; set aside.
Cinnamon crusted almonds step by step
- Preheat your oven to 250 degrees..
- Line a baking sheet with foil and spray with cooking spray..
- Mix the sugars, cinnamon and nutmeg in a bowl until there are no lumps and it is the consistency of sand..
- In a large bowl, mix egg whites and vanilla together till blended..
- Add the almonds to the egg mix and coat well..
- Add the dry ingredients to the almonds and mix well to coat..
- Spread the almonds out on the baking sheet in a single layer..
- Place in the oven and cook for 30 minutes..
- With a spatula, mix the almonds up on the baking sheet. They will seem a bit gummy in texture but it's ok..
- Place back into oven and cook for 30 more minutes..
- Leave them on the baking sheet to cool down. Break them apart as desired. I like them in little clumps..
Beat egg white, water, and vanilla in large bowl till frothy. Prepare a sheet of wax paper or parchment for cooling nuts. In a medium saucepan, combine sugar, cinnamon, and water. Over medium-high heat, bring mixture to a boil. Rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around roasted almonds that tastes reminiscent of a cinnamon raisin cookie, but mapley.