Candied Cinnamon Roasted Almonds Recipe

Introduction

Candied Almonds, also known as Cinnamon Roasted Almonds, are a delightful snack combining crunchy nuts with a sweet cinnamon-sugar coating. Perfect for gifting, snacking, or adding a touch of warmth to your dessert spreads.

Ingredients

• 16 ounces raw almonds (about 3 cups)
• 1 egg white
• 1 Tablespoon vanilla extract
• ¾ cup granulated sugar
• 1 teaspoon sea salt
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Preheat your oven to 250 degrees F. Grease a large baking sheet well—do not use parchment paper or foil, as the almonds need to bake directly on the greased surface.
2. Step 2: In a small bowl, mix together the sugar, sea salt, and ground cinnamon. Set this dry mixture aside for later.
3. Step 3: In a large mixing bowl, whisk the egg white and vanilla extract together until frothy, about one minute.
4. Step 4: Add the raw almonds to the egg white mixture and stir until all nuts are evenly coated.
5. Step 5: Sprinkle the cinnamon sugar mixture over the coated almonds. Stir thoroughly to distribute the sugar mixture evenly, scraping down the sides and bottom of the bowl to incorporate all sugar.
6. Step 6: Spread the almonds in a single, even layer on the prepared baking sheet.
7. Step 7: Bake at 250 degrees F for 1 hour, stirring every 15 minutes to ensure even roasting and prevent sticking. Although they may look done after 45 minutes, bake for the full hour for the best results.
8. Step 8: Remove the almonds from the oven, give them one final stir, and let cool on the baking sheet. Enjoy warm or at room temperature.

Tips & Variations

• Use raw, unsalted almonds for best flavor and texture; other nuts can also be used but may require adjusted baking times.
• Do not substitute the egg white, as it helps the cinnamon sugar adhere properly to the nuts.
• For a deeper flavor, use pure vanilla extract rather than water or imitation vanilla.
• If only iodized table salt is available, reduce the amount to half to avoid an overly salty taste.

Storage

Store candied almonds in an airtight container at room temperature for up to 2 weeks to maintain their crispness. For longer storage, allow the almonds to cool completely, then freeze them in an airtight, freezer-safe container for up to 3 months. They thaw quickly at room temperature and can even be enjoyed frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, you can substitute with other raw, unsalted nuts like pecans, walnuts, or cashews. Baking times might vary slightly depending on the nut size and type, so keep an eye on them as they roast.

Why do I need to avoid parchment paper or foil?

Baking the almonds directly on a greased baking sheet allows the coating to set properly and prevents the nuts from steaming, which helps achieve a crisp, crunchy texture.

Candied Cinnamon Roasted Almonds Recipe

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These Candied Almonds, also known as Cinnamon Roasted Almonds, are a sweet and crunchy snack coated with cinnamon sugar and a touch of vanilla. Baked at a low temperature until perfectly caramelized, they make a delightful treat or gift, featuring a balanced blend of sweetness, spice, and a hint of saltiness.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: About 3 cups 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Almonds and Wet Ingredients

• 16 ounces raw almonds (about 3 cups)
• 1 egg white
• 1 tablespoon vanilla extract

Dry Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon sea salt
• 2 teaspoons ground cinnamon

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 250°F (120°C) and thoroughly grease a large baking sheet. Avoid using parchment paper or foil to ensure the almonds bake directly on the greased pan for optimal caramelization.
2. Mix Dry Ingredients: In a small bowl, combine the granulated sugar, sea salt, and ground cinnamon thoroughly. Set this mixture aside for later use.
3. Whip Wet Ingredients: In a large mixing bowl, whisk the egg white together with the vanilla extract until the mixture becomes frothy, which should take about one minute. This step ensures the almonds will be evenly coated and sticky enough to hold the cinnamon sugar.
4. Coat Almonds: Add the raw almonds to the whipped egg white and vanilla mixture. Stir well until every almond is evenly coated with the frothy mixture.
5. Add Cinnamon Sugar: Sprinkle the prepared dry cinnamon sugar mixture over the coated almonds. Stir thoroughly to distribute the cinnamon sugar evenly. Be sure to scrape any sugar mixture off the sides and bottom of the bowl to incorporate all ingredients into the almonds.
6. Spread on Baking Sheet: Spread the coated almonds out into a single, even layer on the greased baking sheet to ensure uniform roasting.
7. Bake: Bake the almonds in the preheated oven at 250°F for 1 hour. Stir the almonds every 15 minutes to promote even roasting and prevent sticking or burning. Resist the urge to remove them early even if they look done after 45 minutes.
8. Cool and Store: After baking, remove the almonds from the oven, give them a final stir, and allow them to cool completely on the baking sheet. Once cooled, enjoy immediately or store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Notes

• Ingredient Substitutions: Use raw, unsalted almonds only; other nuts may be experimented with but almond is recommended. No substitutes are recommended for the egg white as it’s critical for coating. Though you can substitute 1 tablespoon water for vanilla extract, pure vanilla extract is best for flavor. Both regular granulated and organic cane sugar are suitable. Reduce salt quantity by half if using iodized table salt. Use high-quality ground cinnamon for the best taste.
• Storage: Store candied almonds in an airtight container at room temperature for up to 2 weeks.
• Freezing: Allow almonds to cool completely, then transfer to a freezer-safe airtight container. Freeze for up to 3 months. They thaw quickly at room temperature and maintain excellent flavor and texture even frozen.

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