German Cinnamon Roasted Almonds Or Pecans Food

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

GERMAN ROASTED NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
• Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
• Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
• Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

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.

GERMAN CINNAMON ROASTED ALMONDS OR PECANS

Steps:

• Preheat oven to 325 degrees.
• Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon. Pour almond mixture onto.
• jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat your oven to 250 degrees F. Beat the egg white and water until frothy with a whisk in a medium bowl. Add the almonds, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Stir the nuts until they are well coated. Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat.
• Roast the almonds for 1 hour, stirring every 20 minutes or so. Your house will smell amazing!
• Allow to cool, then store in airtight containers.

ROASTED NUTS WITH MACE AND CINNAMON (PISTACHIOS OR PECANS)

Steps:

• In a large skillet, heat the nuts over medium heat, stirring occasionally, until they turn golden brown (5 minutes).
• In a separate bowl, mix the remaining ingredients, add the mixture to the nuts, and mix well to coat.
• Let dry on a baking sheet (can be dried by roasting in oven to speed up process).

CINNAMON ROASTED ALMONDS

Steps:

• Preheat the oven to 250 degrees F.
• Lightly grease a 10x15 jelly roll pan.
• (I used my silipat sheet) Lightly beat the egg white; add water and beat until frothy but not stiff.
• Add the nuts and stir well.
• In a separate bowl, mix sugar, cinnamon, and salt.
• Sprinkle sugar mixture over nuts and toss to coat.
• Spread the nuts evenly in prepared pan.
• Bake in oven 1 hour, stirring occasionally until golden brown.
• Allow to cool and store in an airtight container.