Once a year, the Renaissance Fair comes to our state. We don’t go often, maybe every few years, but one of the things that I make sure to get when I am there are the Cinnamon Almonds. They are pretty expensive but they are so delicious it is almost worth it. They have a crispy, cinnamon sugar exterior and they seem to be roasted to perfection. Yum.
I started thinking about what would be involved in making them. It’s not like these little portable fair carts have anything high tech that I don’t have in my kitchen. Maybe I could find a recipe and make my own? Of course that is exactly what I did. Now I make them all the time. So easy!
Preheat the oven to 300 degrees F and lightly grease a large baking sheet.
The recipe begins with two egg whites, beaten until frothy. A little vanilla is stirred in and then raw almonds are added. The almonds get stirred until they are good and coated. The sugar mixture will be added next and you want them to get that in every little nook and cranny.
Once the almonds are coated in the egg and vanilla mixture, a combination of white sugar, brown sugar, salt and cinnamon is mixed together in a separate bowl and added to the almonds.
Stirring gently, the almonds become completely coated in the sugar mixture. The next step is to spread the almonds evenly out on the prepared baking sheet. They should be in a mostly flat layer and they can be touching.
Let them cook for 25-30 minutes, stirring once. You will be able to smell the cinnamon deliciousness throughout the entire house. Allow to cool and then pour into a bowl with a lid or any other airtight container (Ziploc bags work well here too).
So easy, so delicious, perfect for camping, potlucks, snacking and gifts. I may never buy them at the Renaissance Fair again. Enjoy!
Cinnamon Toasted Almonds
- 2 egg whites
- 2 tbsp vanilla extract
- 4 cups raw almonds
- 1/3 cup white sugar
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- Preheat oven to 300 degrees F.
- In a large bowl, beat egg whites until frothy.
- Beat in vanilla extract.
- Add almonds, stir gently to coat.
- In a small bowl, combine the sugars, salt and cinnamon.
- Add sugar mixture to nut mixture and stir until nuts are evenly coated.
- Spread evenly onto a large, lightly greased baking sheet.
- Bake for 25-30 minutes or until almonds are crisp, stirring once.
- Cool completely before eating.
- Store in an airtight container (if there is any left!)