Another nut recipe...Cinnamon Toasted Almonds

[Linda in MO]

I'm going through some old magazines before I get rid of them and came across this recipe. I might have to make these for Christmas. It would make a great teacher or hostess gift, I think.

Crunchy, cinnamon-glazed almonds are a spectacular treat to bring to a party or gathering. "They taste just like the ones you get at the fair," says Janice Thompson from Stacy, Minnesota.

Cinnamon Toasted Almonds

* 2 egg whites
* 6 teaspoons vanilla extract
* 4 cups unblanched almonds
* 1/3 cup sugar
* 1/3 cup packed brown sugar
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon

* In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.

* Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 250 calories, 18 g fat (1 g saturated fat), 0 cholesterol, 166 mg sodium, 16 g carbohydrate, 4 g fiber, 8 g protein.

Cinnamon Toasted Almonds published in Taste of Home June/July 2007, p47
http://www.tasteofhome.com/recipes/C...oasted-Almonds

[TerriAb]

mmmm, those look really good!

[Linda in MO]

I was a bit disappointed in these. Part of it could have been user error, since I only used one large pan to bake them instead of two. I think they needed more room to be spread out, because I had to bake them a lot longer. Also, I don't think it calls for enough cinnamon, so I added quite a bit more. After they were cooked, I didn't think they had a lot of flavor so I kept sprinkling them w/cinnamon sugar. Oh, and I used 3 cups almonds and 1 cup pecans and actually liked the pecans better. They ended up being pretty tasty, but I like the recipes below quite a bit better.

* Exported from MasterCook *

Gourmet Pecans

Recipe By :Stop and Smell the Rosemary (posted by RebbeccaT at cl bb)
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg white
3 Tbs. Kahlua -- Grand Mariner or other strongly flavored liqueur (I use Baileys and use a little more)
1 cup sugar
(I add cinnamon)
1/2 tsp salt
4 cups pecan halves

Preheat oven to 325 degrees.

Prepare a large jelly roll pan by lining it with tin foil.

Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
Spread onto prepared jelly roll pan in a single layer.

Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.

Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.

Makes 4 cups.

NOTES : I used 2 cups of pecans, 2 T. Bailey's, 1/2 an egg white, some cinnamon, and I didn't use quite all the sugar/salt mixture. Yum! The Bailey's taste is not really strong, but they still taste wonderful

********************************

* Exported from MasterCook *

Honey-Chipotle Pecans

Recipe By : I adapted from recipezaar
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons or so honey
1 teaspoon dried chipotle powder (see note)
3/4 teaspoon or so ground cinnamon (I use Penzey's
Chinese Cassia cinnamon)
2 cups pecan halves
2 tablespoons sugar (I use C&H super-fine sugar)
1/4 teaspoon ground cinnamon (I use Penzey's Vietnamese
cinnamon)
3/4 teaspoon fine sea salt

Preheat oven to 350 degrees.

In a small skillet or small saucepan, heat honey with chipotle powder and 3/4 tsp. cinnamon over low heat, then add the nuts and stir to coat evenly. (Squirt in a tiny bit more honey if needed).

Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet. Bake in preheated oven until nuts are fragrant, stirring once (about 10 minutes to 11 minutes).

In the meantime, combine sugar, 1/4 tsp. cinnamon and salt in a bowl.

Allow pecans to cool slightly for about 60 seconds.

Add the warm pecans, and toss to coat evenly.

Spread out on parchment or waxed paper and let dry completely. Store in an airtight container.

NOTES : The original recipe called for 1 1/2 teaspoon of ground chipotle but I reduced it so they wouldn't be so hot. It also didn't call for cinnamon in the sugar/salt mixture. Recipe doubles easily. Everyone just seems to love these. Original recipe was posted by beth23 at CLBB

[erin elizabeth]

I also made the Cinnamon Toasted Almonds above and wasn't thrilled with them. They're fine and we are eating them, but I think I'll try another recipe next time. I baked mine as instructed and they are crispy and coated, but no strong cinnamon taste (I increased to 1 tsp). Just sweet, hint of vanilla, crunchy. I think the next recipe I try will be this one.

Crunchy Caramel Cinnamon Almonds
My Kitchen in Spain, by Janet Mendel / CLBB KCSoccer

A nonstick wok (or large skillet) is essential for this recipe. I use a wooden stir-fry spoon to stir the mixture while it’s cooking. It's important to have everything in place before you start cooking. Measure three bowls of 1/3-cup sugar each, adding the cinnamon (if using) to the last bowl. Measure out the nuts in another bowl. Grease a baking sheet. Stir constantly and keep a close eye while cooking - these can burn very quickly. 3 cups

1 cup sugar
1/2 teaspoon vanilla extract
Pinch of salt
1/4 teaspoon ground cinnamon -- Penzey's preferred (optional)
1 1/2 cups whole almonds

Combine 1/3 cup sugar, vanilla, salt, and 1/2 cup water in a heavy non-stick wok. Bring to a boil over high heat, stirring to dissolve the sugar. Add the almonds. Cook, stirring constantly, until the syrup thickens and begins to adhere to the almonds, 4 to 5 minutes. Sprinkle the almond mixture with 1/3 cup sugar. Stir constantly until the sugar begins to liquefy and adhere to the almonds (the sugar will crystallize first, then start to go back to liquid form - don't wait till it's completely liquefied or the mixture will burn).

Mix the cinnamon with the last 1/3 cup sugar. Sprinkle this mixture over the almonds. Continue stirring, just until the sugar begins to melt and coats the almonds (I remove while there are still some sugar crystals). Remove from heat and turn the almonds out onto a greased baking sheet. The whole process takes about 10 to 12 minutes. When the almonds have cooled enough to handle, separate the clumps into smaller pieces.