Cinnamon Toasted Almonds
Total TimePrep: 15 min. Bake: 25 min. + cooling
Makesabout 4 cups
These remind me of the Almonds I buy at Cabelas! I wished I would have made a full batch. I used mixed nuts, for my husband bought slivered almonds vs whole. Movie night snack. Will keep this recipe. VFE
I made this recipe today for the first time! I used only one greased 15x10x1" baking pan, spritzed with non-stick cooking spray. I did keep the ingredients as recipe directed and had to allow the almonds to set as they cooled down! This is a very tasty recipe!
Hubby asked me if I could make roasted nuts like you get at the fair. I searched and chose this recipe, and I’m glad I did. Salty, sweet, and crunchy; LOVE them. More importantly it fit the bill for Hubby, he said they are just like at the fair and he couldn’t stop eating them. I N will be making these often.
I was looking to use up some mixed nuts. I agree with Kim Goeck. This turned out a big gloppy mess. Had in the oven for 90 minutes, rotating and stirring every 15 minutes and still were soggy. Don't turn up the oven! I did by just a few degrees and withing a couple of minutes everything was burned. What a waste!
These did not turn out that good for me. I followed the recipe exact and the 6 tsp of vanilla extract is WAY TOO MUCH! After the almonds cooled that's all I could taste. You probably only need 2 or 3 tsp.
Clearly not the best recipe- there are better ones out there- I found one last time- but didn't write it down
This recipe is a winner! I made them with almonds, and then with pecans, and they both turned out perfect. I followed the recipe exactly and the cinnamon sugar baked on with just enough flavor and crunch. Do not forget to stir them half way through the baking process. Then after baking, when almost cooled on the pan, separate all the nuts apart. I am excited to give these as gifts this Holiday season!
Tastes just like the ones at the farmers market :-)
These did not turn out for me as written. I made them exactly as directed and they came out a gloopy mess. I ended up having to put them on new pans and bake them almost double the time and then they came out crunchy. The recipe fails to tell you that you need to use a slotted spoon to transfer the nuts to the baking sheets. Do not do what I did and just dump the mixture onto the pans. There is too much liquid and it does not evaporate during baking. I baked mine for a total of 50-60 minutes. I was pleased with the final texture but was not in love with the flavor. They are too savory for me. I was hoping for something much sweeter. Next time I will try them with 1/2 tsp. of salt and 1 tsp. cinnamon and probably cut the vanilla down to 1 Tbsp.
Love it made it and gave to coworkers for Christmas 2013 along with some of my other favorite nut recipes and it was a hit.