Cinnamon Roasted Almonds
Sweet cinnamon roasted almonds coated with vanilla, white sugar, brown sugar, and warm cinnamon, then baked until crisp and golden.
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Ingredients
- 1 egg white
- 1 tsp vanilla extract
- 4 c whole raw almonds
- ½ c white sugar
- ½ c light brown sugar
- ½ tsp salt
- 3 tsp ground cinnamon
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 250°F.
- Line a 10×15-inch jellyroll pan with parchment paper.
- Set the prepared pan aside.
Step 2: Prepare the Egg White Mixture
- In a medium mixing bowl, combine the egg white and vanilla extract.
- Beat until the mixture is frothy, but not stiff.
Step 3: Coat the Almonds
- Add the whole raw almonds to the egg white mixture.
- Stir until all almonds are evenly coated.
Step 4: Add the Sugar Mixture
- Add the white sugar, light brown sugar, salt, and ground cinnamon to the coated almonds.
- Toss until the almonds are evenly covered with the cinnamon-sugar mixture.
Step 5: Spread the Almonds
- Transfer the coated almonds to the prepared jellyroll pan.
- Spread them into an even layer.
Step 6: Bake
- Bake for 1 hour and 15 minutes, stirring occasionally during baking.
- Continue baking until the almonds are golden and the coating is dry and crisp.
Step 7: Cool
- Remove the pan from the oven.
- Allow the almonds to cool completely on the pan.
- Break apart any clusters if needed.
Step 8: Store
- Transfer the cooled almonds to airtight containers.
- Store at room temperature until ready to serve.
Notes
To make these Cinnamon Roasted Almonds gluten-free, confirm that the almonds, vanilla extract, white sugar, light brown sugar, salt, and ground cinnamon are labeled gluten-free. Some spices, flavored extracts, and packaged nuts may be processed on shared equipment, so check labels for cross-contact warnings. Use clean mixing bowls, baking pans, parchment paper, measuring tools, and storage containers to prevent gluten contamination.