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.
Step 1: Ingredients and Tools Needed.
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
1 large bowl
1 medium bowl
1 small bowl
Cookie sheets (quantity changes based on how many almonds you're making)
-- I used two sheets for this project.
Step 2: Preheat the Oven!
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.