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Adapted fromSweet Pea’s Kitchen
It was a homemade gifts Christmas for us this year. My daughter and I went to a thrift store and bought some special ceramic containers and then we went to work. My girl made Christmas Snickerdoodles and Holiday Dipped Pretzels (with a light sprinkle of red and green sugars). I made dark chocolate covered almonds for my dad, then I started making nuts and snack mixes for the crowd.
These cinnamon roasted almonds were one of the favorites. I thought the first batch was too sugary, so I cut the amount of sugar and then didn’t even use it all on the second batch. I ended up with a lightly sweet roasted almond, scented with cinnamon and a touch of pumpkin pie spice. I ended up using the rest of the sugar mix on some roasted pecans.
- Prep Time: 15 min
- Cook Time: 1 hr 15 min
- Total Time: 1.5 hours
- Yield: About 4 cups 1x
- Category: Dessert
- Method: Baked
- Diet: Gluten Free
Description
Lightly sweet cinnamon roasted almonds are a totally addictive snack! Also a great addition to snacks and desserts.
Ingredients
Scale
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups whole raw almonds
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, pumpkin pie spice and cinnamon until well mixed. Stir about half of the sugar into the egg/nut mixture and toss to coat all the almonds evenly. Add the rest of the sugar if you like and stir, or save the rest of the sugar mix for another batch.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove from oven and set aside to cool. Store in an airtight container or tin.
Notes
These almonds are not super sugary. If you want a sweeter treat, double the sugars and increase the cinnamon to 4 teaspoons.
This recipe was shared atThursday’s TreasuresandFull Plate Thursday.
AlmondsCinnamonHomemade giftsNutsPumpkin Pie Spice
Ann
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14 comments
Miz HelenDecember 31, 2012 - 4:24 pm
Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
Happy New Year!
Miz Helen
Reply
Debi Recipes For My BoysJanuary 2, 2013 - 3:18 pm
These look wonderful! Thank you so much for sharing on Thursday’s Treasures. I’m featuring them on Week 67. <3 and hugs, dear!
Reply
AnnJanuary 3, 2013 - 9:30 pm
Woo hoo! Thank you so much Debi 🙂
Reply
Lizzy (Good Things)April 16, 2013 - 7:20 pm
Hi, just found you via The Black Peppercorn… wow, love this recipe! Am now going to investigate the rest of your blog!
Reply
AnnApril 16, 2013 - 7:27 pm
Thank you Lizzy! I’m so glad you are here … 🙂
Reply
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