Oven Roasted Sugar Almonds Food

OVEN ROASTED SUGAR ALMONDS

Steps:

• Preheat oven to 250℉.
• Line a large baking sheet with parchment paper.
• Using an electric mixer, beat egg whites on medium speed until you reach the soft peak stage (2-3 minutes).
• Continue beating while adding water and vanilla extract.
• Gradually add the sugar, cinnamon and salt. Stir until combined.
• Combine this sugar mixture with the almonds.
• Ensure almonds are completely coated with this mixture.
• Spread on a baking sheet. Almonds should be in a single layer.
• Bake for 60 minutes, stirring every 15 minutes or so.
• Allow to cool before storing.

ROASTED CINNAMON SUGAR ALMONDS

Steps:

• Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
• In a medium-size mixing bowl using an electric mixer, beat together the egg white and vanilla extract until the egg white has expanded and looks creamy and light beige in color.
• Add the almonds to the mixing bowl. Coat the almonds with the beaten egg white stirring until evenly coated.
• Place the granulated sugar, brown sugar, cinnamon and salt in a large plastic storage bag. Seal the bag and shake to combine.
• Drop the egg white coated almonds into the sugar mixture.
• Seal the bag and shake until the almonds are coated on all sides.
• Spread in a single layer on the prepared jelly roll pan then bake for 1 hour stirring every 15 minutes.
• Spread on wax paper and cool completely.
• Store tightly covered at room temperature.

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.

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.

EASY SUGAR ROASTED ALMONDS

Steps:

• Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
• Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven.
• Mix again and microwave it another 2 minutes.
• Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

SWEET SPICY SMOKEY ROASTED ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
• In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside.
• Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat.
• Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.

SWEET AND SPICY ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jelly roll pan.
• Combine egg white and vanilla in large bowl; beat until frothy. Add almonds and toss to coat. Pour almonds into a mesh strainer to drain excess liquid, 5 to 10 minutes. Return strained almonds to the bowl.
• Stir white sugar, brown sugar, cinnamon, chili powder, and salt together in a bowl. Sprinkle sugar mixture over almonds and toss to coat evenly. Spread coated nuts evenly onto prepared jelly roll pan.
• Bake, stirring every 20 minutes, until the seasoning clings to the almonds, about 1 hour. Allow to cool completely before storing in an air-tight container.

SIMPLE ROASTED ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
• Transfer the almonds to a heavy rimmed baking sheet.
• Add the oil and toss to coat evenly.
• Add the salt and toss again.
• Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• Transfer to paper towels to cool completely, about 1 hour, before serving.
• Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
• Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.