Candied Cinnamon Sugar Almonds Food

CANDIED CINNAMON & SUGAR ALMONDS

Steps:

• Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
• In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well.
• Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn't get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.

SPICY SUGARED ALMONDS

Steps:

• In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
• In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
• Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
• Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

SUGARED CINNAMON ALMONDS

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with foil and lightly spray with vegetable oil.
• In a large bowl combine sugar and cinnamon.
• In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
• Add almonds to egg mixture and toss to coat.
• Then pour almonds into cinnamon sugar mixture and toss to coat.
• Spread sugar coated almonds on lined baking sheet.
• Bake 25 minutes; stir after 10 minutes.
• Let cool and remove from pan with slotted spoon.

CINNAMON-ROASTED ALMONDS

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.

SLOW COOKER CINNAMON-SUGAR ALMONDS

Steps:

• Spray slow cooker liberally with cooking spray.
• Combine sugar, cinnamon and salt; whisk well and set aside.
• In a large bowl, whisk egg white and vanilla until frothy. Add almonds and toss to coat thoroughly. Pour in sugar mixture and again toss thoroughly to coat.
• Pour coated almonds into slow cooker. Cover and cook on high 2 hours, stirring every 20 minutes to prevent burning.
• Spray a piece of aluminum foil or parchment with cooking spray. Pour almonds onto prepared surface, spread out and let cool to room temperature. Store in an airtight container.

CINNAMON SUGARED ALMONDS

Steps:

• In a large, heavy bottomed, skillet place the sugar and water.
• Bring to a boil over medium-high heat.
• Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
• Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
• Pour onto a large sheet pan and let cool.

SLOW COOKER CINNAMON-SUGAR CANDIED ALMONDS

Steps:

• Spray a slow cooker with nonstick spray.
• Combine sugar, brown sugar, cinnamon, and salt in a large bowl with a whisk. Combine egg white and vanilla in another large bowl, and whisk until frothy. Pour almonds into the egg mixture and toss until thoroughly coated. Transfer to the sugar mixture and toss to coat. Empty everything into the slow cooker.
• Cook on Low for 3 to 3 1/2 hours, stirring every 20 minutes. After a couple of hours your house will start smelling good.
• After 3 hours pour in 2 tablespoons water and stir well. If almonds look very dry, add 1 more tablespoon water to create a crunchy coating. Cook for 20 to 30 minutes more.
• Line a baking sheet with parchment paper. Pour almonds onto the sheet and separate any almonds that are stuck together. Allow to cool slightly to harden before serving.

CANDIED ALMONDS

Steps:

• Bring water, sugar and cinnamon to a boil;stirring constantly.
• Add almonds and toss to coat.
• Remove almonds with slotted spoon.
• Arrange on greased baking pan.
• Bake at 350 for 20 minutes, basting twice with reserved syrup.
• Cool.
• Store airtight.