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32 Reviews Pin It

Brown Sugar Almonds vegetarian snack gluten free dessert

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 here.

*Note: I received 3 emails about the peanut butter salmonella outbreak. But luckily, of the 14 varieties of peanut butter I currently have, none are affected! And I promise you won’t catch it from reading my site.

Ingredients:Brown Sugar Almonds vegetarian snack gluten free dessert Print Brown Sugar Almonds vegetarian snack gluten free dessert Save

1 egg white or 2T egg substitute (use 2T water for vegan)
1t water
4 cups raw almonds (or any mixture of raw nuts)
1 cup packed brown sugar (can reduce to 3/4 cup)
1/2t salt
1t 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.

Additional Info:

For a more indulgent treat, check out the Dark Chocolate Salt & Sugar Almonds listed under “Related Posts” below.

Filed in Dessert, Gluten Free, Snack, Vegetarian

32 Responses / Leave a comment »

  1. Shelby says:

    Ohhhhh man, I want some!!!

    Make some and report back ~ Nick

  2. Thank you…thank you! Finally something to cover up the broccoli stench that radiates from my kitchen on a daily basis. :)

  3. Meg says:

    There is nothing better than the smell of these in the oven. They look delicious.

  4. Sagan says:

    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

  5. mom says:

    Just finished our batch from Christmas. Delish!!!

    I just finished the portion I brought back, also delish! ~ Nick

  6. I am loving this recipe!! I try to eat a handful of almonds every day and was getting bored of the plain ones :)

  7. Elle says:

    These look incredible–and totally addictive, too!

  8. Ashley says:

    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

  9. Kristen says:

    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

  10. joanne says:

    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

  11. anudivya says:

    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

  12. VeggieGirl says:

    DIIIIIIIVNE!!

  13. VeggieGirl says:

    **diiiiiivine ;-)

  14. Laci says:

    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

  15. Hayley says:

    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

  16. ttfn300 says:

    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

  17. Dee says:

    Aah, eggs. Never tried it like that before :) Thanks!

  18. carolina says:

    I can hardly wait to try these!

    Report back when you do! ~ Nick

  19. Sharon says:

    Wow, can’t wait to try these lovely almonds!

    Report back when you do! ~ Nick

  20. Cakespy says:

    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

  21. Nithya says:

    This is absolutely divine….awesome!!!!

  22. Reeni says:

    How delicious! The coating looks like it would just melt in your mouth. Yum!!

    Right on! ~ Nick

  23. Ooooooh yes – I could happily sit and munch through a few million of these…

  24. Kati says:

    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? :)

  25. Jo says:

    yummy!

  26. Jessie says:

    I love almonds! and I love brown sugar even more, what a great treat

  27. these. look. incredible. Oh darn dorm rooms.

  28. Lindsay says:

    Wow these look and sound incredible! I have to try these

  29. Niiiice. The eggs give you that great coating! Delish!

  30. PL says:

    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

  31. anna says:

    is it 250 in oven, on Celsius or?

    • Nick says:

      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!

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