CP Cinnamon And Sugar Almonds
HAPPY MONDAY TO ALL!
These sugar covered almonds are not only an O'Dea favorite, they are an Internet favorite.
Pinterest has let me know that this recipe has been shared over 58,000 times.
If you can hold yourself back from eating them all, these make *excellent* gifts. Seal in an airtight container and eat right away or store them in the fridge.
Cinnamon and Sugar Roasted Almonds
serves about 10
cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
parchment paper or aluminum foil
The Directions.
Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster).
Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt.
Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract.
Pour the almonds into this bowl and stir well to coat.
Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover.
Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.
When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper.
When fully cool, store in an air-tight container.
The Verdict.
I never had the chance to store my almonds in an air-tight container.
Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying attention, and this was a while ago) and I left the house to go to Trader Joe's.
When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the counter top.
HAPPY MONDAY TO ALL!
These sugar covered almonds are not only an O'Dea favorite, they are an Internet favorite.
Pinterest has let me know that this recipe has been shared over 58,000 times.
If you can hold yourself back from eating them all, these make *excellent* gifts. Seal in an airtight container and eat right away or store them in the fridge.
Cinnamon and Sugar Roasted Almonds
serves about 10
cooking spray
1 1/2 cups sugar (try not to freak out on me)
3 tablespoons cinnamon
1/8 teaspoon kosher salt
1 egg white
1 1/2 teaspoons vanilla extract
3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)
parchment paper or aluminum foil
The Directions.
Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster).
Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt.
Set this bowl aside.
In a larger mixing bowl, whisk together the egg white and vanilla extract.
Pour the almonds into this bowl and stir well to coat.
Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).
Put the almonds into the slow cooker and cover.
Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.
When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper.
When fully cool, store in an air-tight container.
The Verdict.
I never had the chance to store my almonds in an air-tight container.
Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying attention, and this was a while ago) and I left the house to go to Trader Joe's.
When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the counter top.
