Instructables

Cinnamon-Roasted Almonds!

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Welcome to my first Instructable, everyone! I appreciate you stopping by and exploring my wonderful world of eat-ables.

This Instructable will cover the creation of Cinnamon-Roasted Almonds! Just like the ones you get from the fair minus the copper kettle cooker thingy.

It's super duper simple, even my kitchen-challenged friend Allyson can handle it. I love her to death, but she burns water. It's intense.
 
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Step 1: Ingredients and Tools Needed.

Here's the list of stuff we'll need, why they're being used and where to find them.

The Edibles
1 egg white
1 teaspoon vanilla extract

3 cups o' raw almonds (the bulk section of your local grocery store. If not there, check a Trader Joe's or something)

1/2 cup granulated sugar
1/2 cup brown sugar (dark or light, it's really just a taste preference)
1/2 teaspoon salt
1/2 teaspoon cinnamon

The Workables
1 large bowl
1 medium bowl
1 small bowl
1 whisk
Cookie sheets (quantity changes based on how many almonds you're making)
-- I used two sheets for this project.

Step 2: Preheat the Oven!

Ok! Time to get ready to make some kitchen magic!

First, we have to PREHEAT the OVEN to 250 degrees F (which is roughly 120 degrees C).

[I often forget to do this first, so when everything's ready to go in, I have to wait another twenty minutes because I'm an idiot.]

"But Jason, why such a low oven temperature? I want to eat these delicious crunchy almonds as soon as possible!"

Let me answer that for you using a combination of kitchen-science facts and making-stuff-up-based-on-assumed-facts:

Almonds are dense critters. Seriously, cut one in half and you'll see what I'm talking about. Also, there's a fair bit of water in them. So through a combination of trial-and-error and watching "Good Eats", cooking foods with a lot of water in them at a lower temperature for a longer amount of time gets rid of MORE water without comprimising the quality of the food. In this case, we don't want burnt almonds, we just want thoroughly roasted almonds.
RTD19542 years ago
I highly recommend Parchment paper for non-stick, easy clean-up. That also applies to ANYTHING you cook on a cookie sheet. It's AWESOME and cheap at COSTCO (per foot, that is).
i wonder if one could use black walnuts instead of almonds. I have access to a rather large amount of free black walnuts. I'm a big fan of almonds, but i'm a bigger fan of free! lol... i wonder if the cook times and everything would work the same? I shall have to try.... anyways, so yummy looking and if the walnut things works for me, i just may be using these in my yearly homemade X-mas baskets! Great instructable!
Karletto5555 years ago
great i love these 5/5
oh the deliciousness!! i have sent my flunkey to the store for supplies this very day :)
yesssssssss, these are WONDERFUL. being a cinnamon freak, i added MUCH more cinnamon (ie 4 tablespoons instead of a half teaspoon), and they could have handled a bit more :) i baked them on baking paper on trays, but should have sprayed spray oil on the paper first, as they stuck a bit (not too badly, but oil would have made it easier). also, i think next time (yes, next time!) i will coat the almonds with the egg, sprinkle them with the sugar, and bake for 30 mins at 120 celsius, remove from the oven and cool for 20, then coat with egg and sugar again before cooking for 45 mins to achieve a thicker coating of crunch. am keeping the leftover sugar for topping banana cake with, or stirring into coffee :D lovely, thanks!!
TheJovialOne (author)  cherishedpotato5 years ago
Yeah, I have a little plastic container that has some left-over cinnamon-sugar-salt mixture that I like to sprinkle on my Cheerios. It's pretty tasty. I wonder what would happen you dropped a couple of your finished almonds into your coffee? Experiment time!
the leftover sugar is really nice in coffee :) i think i will cook them about 10 mins less next time- the nute are much nicer the next day, but have revealed themselves to be a tad over-roasted (don't be afraid to pull them out early- you can always stick them back in :)
austin5 years ago
ahh i cant wait to make these
TheJovialOne (author)  austin5 years ago
They look super appetizing when they're in a bowl or a pretty bag, too. It's hard to part with them. Just don't eat too many or you'll get sick like I did when I ended up almost eating like... a cup and a half's worth. It hurt so good... :P
Phil B5 years ago
Nicely done with lots of good detail!
TheJovialOne (author)  Phil B5 years ago
Thank you kindly!
tstens5 years ago
Great 'ible, well documented and entertaining! Where do you work that eating gets you in trouble? Maybe if you share, your boss will be more agreeable!
TheJovialOne (author)  tstens5 years ago
You know? I tried sharing and the corporate lackeys just shake their head and point to the Employee Handbook and mutter things like "You know the rules". -shrug- One day, they'll understand.