Reviewed: Dec. 12, 2007

Here's what I did... first I roasted 1lb of whole raw almonds (about 3c) in a 350 oven for 10 min., stirring once. Then I mixed 1 egg white, 1 Tbsp dark rum, 1/2 c powdered sugar, a sprinkling of ground ginger, a sprinkling of ground cloves, 1 tsp ground cinnamon, several grates of whole nutmeg, and many grates of cinnamon stick. I coated the hot nuts, adding a good pinch of salt, then threw them back in the oven (at 250) and stirred them every 15 min for 1 hr15min. This resulted in a light coating that was slightly sweet and flavorful. This is perfect for my tastes, but if you want more of a candy-type treat I would go with doubling all the ingredients except the almonds.

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MidnightCookies

Cooking Level: Intermediate

Home Town: Haverford, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 12, 2007

Simply Awesome...took in everyones advice from other postings doubled the mixture to the 4 cups with exception of Cinnamon trippled that.

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rlmull

Home Town: Parker, Colorado, USA

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Reviewed: Dec. 11, 2007

This is the best roasted nut recipe and I've been making them this way for years. One thing that I've done to give them 'extra' flavor is to substitute some rum for the water. Yummy!

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2kids4me

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Reviewed: Dec. 6, 2007

Everytime we're at the mall or a fair, my husband looks for the cart selling roasted almonds. I came across this recipe and decided to give it a shot. He loves them! I did read several reviews beforehand and added some additional cinnamon and baked them about 1 hour and 20 minutes to make them nice and crunchy. Our family enjoyed them at Thanksgiving too....it was a "left-over" they requested along with some turkey.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 4, 2007

We always get cinnamon sugar roasted nuts in Disney and my mother loves them so I tried these to give her and she loved them.

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CFROIO2

Cooking Level: Expert

Home Town: Pembroke, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

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Reviewed: Dec. 3, 2007

This recipe is an instant classic around the holidays and my family just loves it! Although I have found that by scalding the almonds in boiling water for about a minute takes some of the bitterness out of the almonds and really releases their flavor. I also substituted confectioner's sugar for granulated sugar, as it melts faster and has a better consistency coating the almonds.

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Laura

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Reviewed: Nov. 28, 2007

Not enough cinnamon for my liking but easy enough to do. Next time I will add more.

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Winter Blossom

Cooking Level: Intermediate

Home Town: Pine Brook, New Jersey, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Nov. 26, 2007

I made this recipe tonight and found it very good. I double all but the sugar and water. Also added 1/2 cup of brown sugar which made a good combination. However, eating to many of these will give you one good stomach ach! Just ask my daughter. Judd

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Judd

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Reviewed: Nov. 24, 2007

This was an easy recipie that turned out perfect. I had no problems with sticking or the coating. I just used spray canola oil on my jelly roll pan. There was not any loose coating and it is very tasty. Habit forming!Mmmmmmmm!

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bonnieb

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Reviewed: Nov. 23, 2007

These almonds were delicious. Just like the ones that they make in the mall around the Holidays. I like mine a little drier, so I let them go an additional 10-15 minutes longer than the hour recommended, and they turned out great. Thanks so much for sharing this recipe!

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Stacy Rae

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 23, 2007

I got rave reviews from family and friends. I bought a bag of whole natural almonds and after reading the previous review, was concerned they would be chewy. So I roasted them for 10 minutes at 350 degrees and cooled them before proceeding with this recipe. I also used vanilla. I tasted one prior to popping in the oven and b/c it didn't seem sweet enough, added some (maybe 1/2c) of brown sugar. These will also make a great school snack. thanks!

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BKJACKSON

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Reviewed: Nov. 21, 2007

I made the mistake of using raw whole almonds. The sugar coating turned out great but the nut was raw tasting and chewy. Tried baking them a little longer but the coating was then overcooked. I'm definitely gonna try again with roasted whole almonds.

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CC4HULA

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Reviewed: Nov. 21, 2007

I just tried these last night. They were very good. However, I only used 1 1/2 cup of almonds with the same coating called for in the recipe. So good!!

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Leigh

Cooking Level: Beginning

Home Town: Cleburne, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 20, 2007

So simple, and oh so tasty! Try it, you'll love it. We also cut down to 3 cups of Almonds and it seemed to be perfect measurement. Next time we may add cocoa powder in place of the cinnamon for a twist.

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triciathescrapper

Home Town: Liberty, Missouri, USA

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Reviewed: Nov. 8, 2007

Yum, Yum, Yum, Yum, Yum!! What a tasty, sweet treat & even better, easy to make. The only adjustment I made was to cook the almonds 30 minutes longer...giving them that great crunch I was hoping for. Thanks for sharing!

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EricaLynn

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

These are great sprinkled on salad with fresh berries and poppyseed dressing.

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lusciouslisa119

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Reviewed: Oct. 27, 2007

These are so yummy! I took the suggestions of others and used 3 cups of almonds, substituted vanilla, and increased the cinnamon. I will definitely make big batches of these for the holidays!

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PTPHELAN

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Reviewed: Oct. 24, 2007

This recipe is two great things: very simple, and very forgiving. I've tried all sorts of variations, based on other reviewers' comments. What I like best is using the 4 cups of almonds, but doubling everything else. Saigon cinnamon, I think, is the most fragrant and potent (I REALLY like cinnamon). I've tried it with Pampered Chef's Cinnamon Plus Blend, but I still think Saigon Cinnamon tastes better. I also use 1tsp water, and 1tsp vanilla. I also use 1/2cup white sugar and 1/2cup turbinado sugar. Even with several experimental preparations, these nuts have never tasted bad!

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AngelaSpencer

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 14, 2007

Very good! I doubled the mixture and baked 15 min longer. They were crunchy, but the sweet was not overwelming. Delicious!

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Shauna

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Reviewed: Oct. 2, 2007

My teenage son LOVED these! I followed the advice of other reviewers and substituted vanilla for the water. Also since he is diabetic, I used Splenda instead of real sugar. They were delicious and he ate 2 lbs the first evening.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Cinnamon-Roasted Almonds

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