Description
Lightly sweet cinnamon roasted almonds are a totally addictive snack! Also a great addition to snacks and desserts.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
These almonds are not super sugary. If you want a sweeter treat, double the sugars and increase the cinnamon to 4 teaspoons.