Time 20m Number Of Ingredients 5 Steps:
Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently. When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around. Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.
Time 1h25m Yield 10 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Time 40m Yield 2 cups. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Add almonds; toss to coat. Spread into a greased 15x10x1-in. baking pan. , Bake at 250° for 30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.
Time 55m Yield 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet. Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly. While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.
Time 1h Yield 3 cups Number Of Ingredients 9 Steps:
Heat oven to 275f. In a large bowl, place nuts; set aside. In small bowl, beat egg white and juice until frothy. Add sugar, orange rind, spices and salt, mix well. Pour over nuts, stirring to coat well. On greased cookie sheet, spread nuts so they do not touch. Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes. Cool completely and store in airtight container in cool place for up to one month.
Time 1h Yield 4 cups. Number Of Ingredients 8 Steps:
Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange zest, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. , Spread into an ungreased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes. , Cool completely. Store in an airtight container.
Time 15m Yield 2 cups Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel. In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside. In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly. Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven. Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts. Store in an airtight container, if they last that long!
Yield Makes about 4 cups Number Of Ingredients 5 Steps:
Preheat oven to 250°F. Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.
