Cinnamon Roasted Almonds

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This is a simple recipe for cinnamon roasted almonds that doesn't require any fancy ingredients or equipment. I make a few batches each holiday season for snacking and to include with gifts.

They make a nice addition to a plate of goodies that you're giving away, sprinkled around cookies and truffles, or tied in a small bag to go with a gift. They're very easy, but taste wonderful and make your house smell yummy.

Step 1: Ingredients and Supplies

Ingredients:
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Supplies:
large cookie sheet with sides (or two 9x13 pans)
no-stick cooking spray (Pam), oil or shortening for greasing cookie sheet
medium and small mixing bowls
fork
wide spatula or mixing spoon

Also preheat your oven to 250 F.

Step 2: Prepare Almonds

Separate the egg white from the yolk and discard the yolk. In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together. Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

Step 3: Combine Dry Ingredients

In a small mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.

Step 4: Coat Almonds

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating--or just leave them and enjoy them later after they're roasted.

Lightly grease your cookie sheet either by spraying with Pam or wiping with a paper towel dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times so they're in one layer. You may need to use two pans if your cookie sheet isn't big enough.

Step 5: Roast, Stir, Repeat . . . Enjoy!

Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals). 

A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool. Keep them stored in an airtight container. 

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat!

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    52 Discussions

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    jlkdw5

    10 months ago

    I make a large batch for the holidays. QUESTION: What is the shelf life for the almonds when stored in plastic bags or containers? I am afraid they will spoil before all is eaten. (made quite a lot) Advice?

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    cowboyathome

    2 years ago

    I make these in a slow cooker. It takes 3-4 hrs. After about 3 hrs., I add water to the slow cooker and, stirring occasionally, they get a nice candy type coating after about 45 mins. I also do Pecans the same way.

    I will have to try to use an oven as you did.

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    gmarchlewicz

    2 years ago

    Roasted (Obviously not salted) or Raw Almonds??? I'm making 20lbs and want to buy the right ones. Never saw a mention of which ones to buy in any recipes online. Thanks!

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    Big Projects

    3 years ago

    wow i litrially just made them 1 day ago

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    hav2sing

    3 years ago

    I made these a couple years ago and forgot where I'd found the recipe... did one last search and YAY YAY YAY sooooo happy I saw thks come up!! So delish! I'm doubling the recipe and using half cashews with the almonds. Again, thank you for posting this recipe and sharing it with us!

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    gmarchlewicz

    3 years ago on Introduction

    What works better... whole almonds or roasted almonds? I made these years ago and they tasted awesome. Cant remember what I used. Thanks.

    there is a next button or a view all steps button that gives more instructions. I missed it a few times as well. It is right above the comment box. Hope that helps

    Place the pan in the preheated oven and roast for a total of one hour, stirring twice (at 20 minute intervals).


    A wide spatula works well for stirring without knocking too much of the coating off. After each stirring, give the pan a gentle shake to even out the layer of almonds.

    After an hour of roasting, allow them to cool. Keep them stored in an airtight container.

    Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat!
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    dreamydeary

    4 years ago on Introduction

    I've made this a few times, and each time, the almonds are so, so good. Thanks for the recipe!

    And Silpats FTW!

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    blackweb

    5 years ago on Introduction

    I would like to try this using dry roasted peanuts since its raining and the only nuts I have in house....will it work with this recipe?

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    dreamydeary

    5 years ago on Introduction

    Oh man, these are delicious. Thanks for sharing!

    Next time, I might add a little bit of lemon zest, see how that comes out.

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    tnsmiller

    5 years ago on Introduction

    Have made these 3 times in the past two weeks...once for bunco and there was not any left and everyone wanted the recipe! lol I prefer making them with the dry roasted almonds from Costco. Tried the dry roasted almonds from Fred Meyer and they are good, but aren't as good and cost more. Thanks for the great, easy and quick recipe!

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    cmatichuk

    5 years ago on Introduction

    Came out great (as good as at the ballpark)! I'll probably add a bit more salt next time. Thanks for the nice write-up.

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    dorial

    6 years ago on Introduction

    Tried this recipe this afternoon and they are delicious, made mine with salted Almonds. Oh someone recommended baking on parchment paper to avoid mess. But if you do that it's impossible to shake after stirring. Enjoy!