Cinnamon Roasted Almonds
Adapted from Sweet Pea’s Kitchen
It was a homemade gifts Christmas for us this year. My daughter and I went to a thrift store and bought some special ceramic containers and then we went to work. My girl made Christmas Snickerdoodles and Holiday Dipped Pretzels (with a light sprinkle of red and green sugars). I made dark chocolate covered almonds for my dad, then I started making nuts and snack mixes for the crowd.
These cinnamon roasted almonds were one of the favorites. I thought the first batch was too sugary, so I cut the amount of sugar and then didn’t even use it all on the second batch. I ended up with a lightly sweet roasted almond, scented with cinnamon and a touch of pumpkin pie spice. I ended up using the rest of the sugar mix on some roasted pecans.
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups whole raw almonds
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, pumpkin pie spice and cinnamon until well mixed. Stir about half of the sugar into the egg/nut mixture and toss to coat all the almonds evenly. Add the rest of the sugar if you like and stir, or save the rest of the sugar mix for another batch.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove from oven and set aside to cool. Store in an airtight container or tin.