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These cinnamon and sugar almonds are absolutely terrific and easy and make a perfect snack. You know, like the kind you pay an armload for at the mall. ...
Place the egg white in a non-reactive bowl and beat. Here is the egg white after being beaten for about 30 seconds. It is starting to get foamy ...
After a minute or so the egg white is even more foamy! Exciting stuff, eh?
Here we go, baby. This is how you want the stiff peaks to look…stiff! It usually takes me and my mixer about 4-5 minutes to get to this ...
Add the vanilla and water and mix again until the egg white is stiff.
Add in the almonds and gently mix.
In a small bowl, combine the brown sugar, cinnamon and salt. And mix it up.
Add the brown sugar mixture to the egg white/almond mixture.
Gently stir it all up.
Turn out the almonds onto a baking sheet lined with foil and lightly coated with cooking spray.
Spread the almonds in an even layer and pop them in a 250 degree oven.
Flip and stir every 15 minutes or so. This will be messy and you’ll be questioning my sanity as it seems like all the coating is running off. ...
This is after about 45 minutes. Close, but not quite done yet. You’ll have less mess on your baking sheet because I forgot to grease mine. Oops.
To test for doneness, I grab one of the toasty almonds in my fingers and gently press to see if the coating is hard and crunchy. If some ...
Let the almonds cool completely before snacking!
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