Cinnamon Roasted Almonds Recipe

Almonds: Raw and unsalted, these are the base of the recipe, providing a crunchy texture and nutty flavor.

Sugar: Adds sweetness and helps create a caramelized coating on the almonds.

Cinnamon: Provides a warm, spicy flavor that pairs perfectly with the sweetness of the sugar.

Salt: Enhances the overall flavor and balances the sweetness.

Egg white: Acts as a binding agent to help the sugar and cinnamon adhere to the almonds.

Vanilla extract: Adds a subtle, aromatic flavor that complements the cinnamon and sugar.

When whisking the egg white and vanilla extract, ensure you achieve a frothy consistency. This frothiness helps the almonds adhere better to the sugar mixture, resulting in a more even coating and a crispier texture after baking.

• raw almonds - Substitute with raw cashews: Cashews have a similar texture and can be roasted with the same spices for a comparable flavor.

• raw almonds - Substitute with pecans: Pecans offer a slightly sweeter and buttery flavor that pairs well with cinnamon and sugar.

• sugar - Substitute with honey: Honey provides a natural sweetness and can help the spices adhere to the nuts, though it will result in a stickier texture.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and can be used to coat the nuts similarly to sugar.

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with nutmeg, ginger, and cloves, offering a more complex flavor profile.

• ground cinnamon - Substitute with apple pie spice: Similar to pumpkin pie spice, this blend includes cinnamon and other warm spices, enhancing the flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, which can enhance the overall flavor of the roasted nuts.

• egg white - Substitute with aquafaba: The liquid from canned chickpeas can mimic the binding properties of egg whites, making it a suitable vegan alternative.

• egg white - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder in place of egg whites.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that complements the roasted almonds well.

• vanilla extract - Substitute with maple extract: Maple extract offers a sweet, rich flavor that pairs nicely with the cinnamon and sugar.

• Allow the cinnamon roasted almonds to cool completely before storing. This ensures they remain crisp and delicious.

• Store the cooled almonds in an airtight container. Glass jars with tight-fitting lids or resealable plastic bags work perfectly.

• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.

• For longer storage, consider freezing the almonds. Place them in a freezer-safe bag or container, ensuring it's sealed tightly to prevent moisture from getting in.

• Label the container with the date to keep track of freshness. Cinnamon roasted almonds can be stored in the freezer for up to 6 months.

• When ready to enjoy, simply remove the desired amount from the freezer and let them come to room temperature. They will retain their crisp texture and delightful flavor.

• If you notice any loss of crunch after storage, you can re-crisp the almonds by spreading them on a baking sheet and warming them in a preheated oven at 300°F (150°C) for about 5-10 minutes. Allow them to cool before serving.

• Preheat your oven to 300°F (150°C). Spread the cinnamon roasted almonds on a baking sheet in a single layer. Bake for 5-10 minutes, stirring halfway through, until they are warmed through and slightly crisp.

• Use a skillet over medium heat. Add the almonds and stir frequently for about 5 minutes until they are heated evenly. Be careful not to burn the sugar coating.

• For a quick method, use a microwave. Place the almonds in a microwave-safe dish and heat on high for 20-30 seconds. Stir and check the temperature. Repeat if necessary, but be cautious as microwaving can sometimes make the sugar coating sticky.

• If you have an air fryer, set it to 300°F (150°C). Spread the almonds in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Oven: Used to bake the almonds at a consistent temperature of 250°F (120°C) to ensure they become crisp and golden.

• Baking sheet: Provides a flat surface to spread the almonds in a single layer for even roasting.

• Parchment paper: Prevents the almonds from sticking to the baking sheet and makes cleanup easier.

• Mixing bowl: Used to combine the sugar, cinnamon, and salt mixture.

• Another mixing bowl: Used to whisk the egg white and vanilla extract until frothy and to coat the almonds.

• Whisk: Helps to beat the egg white and vanilla extract until frothy.

• Measuring cups: Ensures accurate measurement of the almonds, sugar, and other ingredients.

• Measuring spoons: Used to measure out the cinnamon, salt, and vanilla extract precisely.

• Spatula: Useful for stirring the almonds and ensuring they are evenly coated with the sugar mixture.

• Airtight container: Keeps the roasted almonds fresh after they have cooled completely.

Pre-measure ingredients: Measure out sugar, cinnamon, salt, and vanilla extract before starting to streamline the process.

Use parchment paper: Lining the baking sheet with parchment paper saves time on cleanup.

Whisk efficiently: Use an electric mixer to quickly whisk the egg white and vanilla extract until frothy.

Batch roasting: Double the recipe and roast almonds in two batches to save time for future use.

Cool quickly: Spread the roasted almonds on a cool surface to speed up the cooling process.