Cinnamon-Toasted Almonds Recipe
Cinnamon-Toasted Almonds Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 170
- Fat: 8 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 20 g
- Sugar: 17 g
- Sodium: 35 mg
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Crusty cinnamon-toasted almonds are a wonderful and delicious treat to bring to family gatherings or holiday parties. The commercially available ready-to-use roasted almonds usually contain sugars, oils and other preservatives. They lose their taste after some time and therefore are not good from the health point of view.
Ingredients
- Egg whites - 2
- Vanilla extract - 6 teaspoons
- Unbalanced almonds - 4 cups
- Sugar - ⅓ cup
- Packed brown sugar - ⅓ cup
- Salt - 1 teaspoon
- Ground cinnamon - ½ teaspoon
Instructions
- Break two large eggs into a large mixing bowl and separate their yolks (yellow portions).
- Transfer the yolks to a small bowl and place them in the refrigerator for use elsewhere.
- Now top the white portion (albumen) remaining in the large bowl with 6 teaspoons of vanilla extract.
- Use a round whisk to beat the two ingredients until they form a downy mixture.
- Add in 4 cups of whole almonds and stir gently to coat them thoroughly, using a large spoon.
- Sprinkle the almond mixture with ⅓ cup of sugar and the same ratio of brown sugar.
- Dust with 1 teaspoon of salt and ½ a teaspoon of ground cinnamon.
- Now mix up the ingredients until everything is combined and all the almonds are coated well.
- Divide the cinnamon-almond mixture equally among two pre-greased baking pans.
- Place the pans in your oven and set its temperature at 300° C.
- Bake for 25 to 30 minutes or until the almonds are nicely browned and crunchy, stirring once in between.
- Remove the baking pans and set aside until completely cool.
- Your cinnamon-toasted almonds are now ready; serve straight away or store in an air-tight container.
. Transfer the yolks to a small bowl and place them in the refrigerator for use elsewhere. Now top the white portion (albumen) remaining in the large bowl with 6 teaspoons of vanilla extract. Use a round whisk to beat the two ingredients until they form a downy mixture. Add in 4 cups of whole almonds and stir gently to coat them thoroughly, using a large spoon. Sprinkle the almond mixture with ⅓ cup of sugar and the same ratio of brown sugar. Dust with 1 teaspoon of salt and ½ a teaspoon of ground cinnamon. Now mix up the ingredients until everything is combined and all the almonds are coated well. Divide the cinnamon-almond mixture equally among two pre-greased baking pans. Place the pans in your oven and set its temperature at 300° C. Bake for 25 to 30 minutes or until the almonds are nicely browned and crunchy, stirring once in between. Remove the baking pans and set aside until completely cool. Your cinnamon-toasted almonds are now ready; serve straight away or store in an air-tight container. 3.2.1284
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