Cinnamon Roasted Almonds
Servings: 0
Ingredients
- 1 egg white large
- 1 tsp vanilla extract
- 4 cups whole almonds
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 250°F (120°C). Lightly grease a 10x15-inch jellyroll pan or a large cookie sheet.
- In a large bowl, lightly beat the egg white. Add the vanilla extract and continue to beat until the mixture is frothy but not stiff.
- Add the whole almonds to the bowl and stir until they are well coated with the egg mixture.In a separate small bowl, mix together the granulated sugar, light brown sugar, cinnamon, and salt.
- Sprinkle the sugar mixture over the almonds, tossing to ensure they are evenly coated. Then, spread the almonds in a single layer on the prepared jellyroll pan.
- Place the pan in the preheated oven and bake, stirring occasionally, for about 1 hour or until the almonds are golden brown and no longer wet.
- Once baked, allow the almonds to cool completely. Store them in an airtight container to keep them fresh.
- Note : Store in airtight container for 2-3 weeks at room temperature. They can be refrigerated to extend freshness for up to a month.