Extras | Handmade Holidays

Easy Roasted Cinnamon Almonds

 

 

Easy Roasted Cinnamon Almonds


Oven roasted cinnamon sugar almondsHoliday Guest Post Recipe from Emily at Is This Really My Life 

When it comes to the holidays, those plug-in fragrances can only do so much to fill your home with yummy holiday smells. Even Bath & Body Works’ sweet cinnamon pumpkin falls short when you’re talking the scent of freshly roasted cinnamon almonds occupying every square foot of your home (including your bedroom closet).

It’s that same delicious roasted cinnamon almond smell that permeates the mall and has you me salivating the minute you I walk through the mall doors.

Another bonus: these oven-roasted cinnamon almonds make an easy—yes, easy—and delicious neighbor gift. We had some neighbors test them out and they were gone in record time. And that’s an understatement.



You’ll find the printable recipe for roasted cinnamon almonds below. You’ll also find yourself eating the entire batch.

Don’t say I didn’t warn you.

Yield: 0

Roasted Cinnamon Almonds

Roasted Cinnamon Almonds

Delicious and Easy Roasted Cinnamon Almonds, a perfect holiday treat

Ingredients

  • 1 egg white
  • 1 tsp cold water
  • 4 Cups whole almonds
  • 1/2 Cup Sugar
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 250 degrees. Lightly grease a 10x15-inch jellyroll pan.
  2. Lightly beat the egg white. Add water and beat until frothy but not stiff.
  3. Add the nuts and stir until well coated.
  4. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat; spread evenly on the prepared pan.
  5. Bake 1 hour, stirring every 15 minutes, until golden.
  6. Allow to cool completely. Store in an airtight container.

Notes

The almonds will crisp up once completely cooled. I actually think they're better after sitting for 24 hours.

If you want to see what else I’m cookin’ up, head over to isthisREALLmylife.com. You can also find me on Facebook, Twitter and Pinterest. What can I say? I’m a social media gal!

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54 Comments

  1. Pingback: Roasted cinnamon almonds & a delicious giveaway! - is this REALLY my life? | is this REALLY my life?
  2. Just made these and they turned out great. I saw another recipe for a crockpot version that also included brown sugar and vanilla. In addition to the regular sugar I added 1/2 cup brown sugar and substituted vanilla for the water. This took less time than the crockpot and was easier. Love it. Thanks so much for posting.

      1. Ok great. Should it be dark nonstick of can it be stainless steel? I have a heavy roasting pan with higher sides than my cookie sheet but it’s not dark nonstick.

  3. These look like they would make a wonderful gift for the neighbors. Can I ask where you found the cute boxes to put them in?

  4. I’m planning to do these for my wedding party favors… do you think it would work to make them, vaccum pack them, then freeze them? The only thing that worries me is that if there a little bit of moisture, the sugar will ‘melt’ off when we defrost them…

    1. I actually don’t know if that will work or not. Do you have time to make a small batch and test it out? I’ve never frozen them before…sorry I’m not more help!

  5. Just found this awesome recipe and will be making for Christmas this year for sure. But just wondering if other types of nuts could be used? I have a big container of pecans I would love to use too……thanks!

    1. Hi Tracy,

      Absolutely! You could definitely do pecans or cashews or walnuts, even. I’m not sure about peanuts, but I imagine they would lend themselves to this easily!

  6. I found this recipe a few weeks ago, but it was for cooking in the crockpot. It took 4 hours & I had to stir every 20-30 minutes. NOT FUN. So glad to find that these can be made in the oven, and not so labor-intensive because they were delish 🙂

  7. These look amazing! I’m wondering how far in advance you think these could be made? I’m hoping to get a kickstart on holiday baking, and wondering about making them soon and freezing them for a few weeks.

    1. Kara,

      I’ve never tried freezing them, but I googled it, and e-how says you can freeze them if you remove as much air as possible. I’d love to hear back from you if you do freeze them!

      Have a delicious week! Rachel

  8. Probably a stupid question but, do you remove the nuts from the egg mixture before adding the dry ingredients? Or add it all together and it all goes on the sheet. ..nuts, egg mix, dry ingred…

    Thanks. These look so good!

    1. Hi Bell!

      They’re quite delicious! When you print the recipe it has all the instructions in there, you can see what it looks like in the post above. Emily suggests using a jelly roll pan and tells you what temperature and how long to cook the almonds!

      Enjoy, and have a delicious week!

      Rachel

  9. I tried making these and I followed the instructions to the letter. But after only 15 mins in the oven they were black! Is it supposed to be 250F or 250C?

  10. I tried this recipe a couple weeks ago, and let me tell you, these are absolutely amazing! I’m about to make another batch for camping and another batch as a gift. Thank you for posting!

    1. Hi Ema,

      I make them with the skin on, but if you prefer blanching and removing the skins, I’m sure they’d be delicious, too!

      Have a great week!

  11. Pingback: Punch Blog

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