Vanilla Cinnamon Roasted Almonds Recipe 55

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Steps:

• Preheat oven to 250. Line a large rimmed baking sheet with foil and butter it. Set aside.
• In a small bowl, mix both sugars, cinnamon, salt and ginger. Mix well and set aside.
• Add Egg white to large bowl and beat with a mixer or egg beater till frothy. Add vanilla and beat again.
• Add almonds to bowl with egg white and stir to combine. Add sugar mixture and stir again to combine.
• Spread almonds in a single layer on baking sheet. Bake for 1 hour, stirring every 15 minutes.
• After an hour, taste almonds to check for crispness. Adjust baking time as desired.
• When you like crispness, remove almonds from oven and let cool, uncovered.
• Store in airtight container for 1-2 weeks.