Want to make your house smell so good that you could gnaw on the walls? These almonds smell incredible when they are in the oven and taste even better. They have just the right amount of sweetness and the perfect crunch. You can make a half-batch or a double-batch, they will come out the same. Fill a jar with these and you’ve got a great gift, one that will be returned shortly thereafter begging to be refilled. I lean towards more almonds because of their crunch but any combination of nuts will work, I used an almond and peanut combo last time I made these. For a more indulgent treat, check out my recipe for Dark Chocolate Salt & Sugar Almonds.
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1 egg white or 2 Tbsp egg substitute (use 2 Tbsp water for vegan)
1 tsp water
4 cups raw almonds (or any mixture of raw nuts)
1 cup packed brown sugar (can reduce to 3/4 cup)
1/2 tsp salt
1 tsp cinnamon
Directions:
1. Preheat the oven to 250°F. Pour egg into a large bowl and whisk or beat until very frothy but not until stiff peaks form. Add water and mix. Add the nuts and stir until they are well coated.
2. Combine the sugar, salt and cinnamon in a small bowl and mix into the almonds until they are well coated. Line 2 baking sheets with tin foil and spray with cooking spray. Spread the almonds onto the baking sheet into 1 layer.
3. Bake for 90 minutes, stirring every 20-30 minutes. Let cool completely before storing in a sealed bag or container.
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Ohhhhh man, I want some!!!
Make some and report back ~ Nick
Thank you…thank you! Finally something to cover up the broccoli stench that radiates from my kitchen on a daily basis. :)
There is nothing better than the smell of these in the oven. They look delicious.
Sounds great! Think I’ll have to decide ahead of time to give these as a gift though, otherwise I’d eat them all hot out of the oven. Yum yum.
Agreed, you’ll need to buy a large bag of almonds ~ Nick
Just finished our batch from Christmas. Delish!!!
I just finished the portion I brought back, also delish! ~ Nick
I am loving this recipe!! I try to eat a handful of almonds every day and was getting bored of the plain ones :)
These look incredible–and totally addictive, too!
Omg.. these sound amazing. I will definitely be trying this recipe out!
Glad to hear all is well in Cali, but surely you are missing NY because it is the best!
Haha perhaps, but my girlfriend just landed in NY for a visit and she could barely talk it was so cold! But I’ll be returning in June for a job in NJ! ~ Nick
These sound fabulous! I am a little disappointed about the lack of peanut butter in them, hehe!
With Jan 24 coming up I am expecting something over the top!
I may have to use these in some kind of peanut butter concoction. And thanks for the reminder about the 24th, I almost forgot! ~ Nick
That’s a great recipe! I can smell them now!
In re – to the contaminated peanut butter, if anyone is interested …how in the world salmonella gets into peanut butter in the first place, here’s a good article from Oct. 2008. Maybe you all read it already but…might be a point of interest.
http://foodconsumer.org/7777/8888/C_onsumer_A_ffair_26/030301442007_How_Salmonella_get_into_peanut_butter.shtml
I have made this minus the egg whites, this seems interesting… what does egg white do in this recipe? Just a binding?
Hmm, I’m not exactly sure, it just seems like an easy way to coat everything, similar to how you would cover a meat in beaten egg before breading it. Thanks for the note, I’ve edited the recipe to make the egg optional. ~ Nick
DIIIIIIIVNE!!
**diiiiiivine ;-)
Wow those look so good! I’m personally more of a raw nut or PB girl but this is so simple I may try it! P.S. Any suggestions for a substitute for the egg white? I know tofu would get weird and I was thinking applesauce or flaxseed egg… thanks! ;D
I’m more of a PB boy (if it wasn’t obvious) than a raw nut boy but these nuts are fantastic. Also, if you make your own peanut butter you could roast the peanuts this way first and turn them into a delicious flavored PB. I’ve edited the recipe to show that you can just substitute water for the egg white, report back when they’re done baking! ~ Nick
This sounds really tasty, and I bet it would be great ground into a peanut butter
I was thinking the exact same thing! Not sure if my food processor is going strong enough to handle that kind of thing right now, it’s dying quickly =/ ~ Nick
LOL, 14 varieties? i guess it was just christmas, so it’s ok. we got some nuts from a family friend that i think were made slightly like this. i like your version better, though!
I guess it didn’t sound excessive until I opened my cabinet and counted. Either way, I don’t mind, I’ll run out soon enough =) ~ Nick
Aah, eggs. Never tried it like that before :) Thanks!
I can hardly wait to try these!
Report back when you do! ~ Nick
Wow, can’t wait to try these lovely almonds!
Report back when you do! ~ Nick
Ooh, these look great!! It’s almost like the topping on a cookie I made recently…but without the cookie. The topping was the best part…so…Delicious!!
Why is the “topping” always the best part of any baked good? Like the crumble on a blueberry crumble muffin or even just the muffin top itself! Thankfully someone invented those muffin top pans. ~ Nick
This is absolutely divine….awesome!!!!
How delicious! The coating looks like it would just melt in your mouth. Yum!!
Right on! ~ Nick
Ooooooh yes – I could happily sit and munch through a few million of these…
yummo! I ate SO MANY of these at Christmas…different recipe but same concept. They are A.D.D.I.C.T.I.V.E. But I feel like they are somewhat healthy right? :)
yummy!
I love almonds! and I love brown sugar even more, what a great treat
these. look. incredible. Oh darn dorm rooms.
Wow these look and sound incredible! I have to try these
Niiiice. The eggs give you that great coating! Delish!
I’ve had to come back and search foodgawker for this recipe again – I made these on valentines day, and they were gone before end of day Sunday. My husband and daughter have asked me about 4x since – if I can please make these again. Thank you – wonderful recipe!
I’m so glad to hear it! They are a wonderfully healthy treat that is just plain addicting. Thanks for sharing your results! ~ Nick
is it 250 in oven, on Celsius or?
250 Fahrenheit, and I just updated the recipe to reflect that. You don’t want the temperature to be too hot otherwise they will burn. Good luck!