Description
Enjoy these irresistibly easy warm spice sweet crunch almonds, a perfect snack blending the comforting flavors of cinnamon, nutmeg, and vanilla with a sweet, crunchy texture. This recipe is simple to make, using raw almonds coated in a spiced brown sugar mixture and baked to perfection for a delightful treat.
Ingredients
Scale
Almonds and Coating
- 2 cups Raw Almonds (Substitute with walnuts or pecans for a twist)
- 1 large Egg White (Aquafaba works as a vegan option)
- 1 teaspoon Vanilla Extract (Opt for pure vanilla for best flavor)
- 1 cup Brown Sugar (Coconut sugar is a healthier alternative)
- 2 teaspoons Ground Cinnamon (Essential for warm flavor)
- 0.5 teaspoon Ground Nutmeg (Allspice can be used as a substitute)
- 0.5 teaspoon Salt (Balances the sweetness)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Egg Mixture: In a bowl, whisk together the egg white and vanilla extract until frothy, which should take about 2-3 minutes. This helps the sugar mixture adhere well to the almonds.
- Coat Almonds: Add the raw almonds to the egg white mixture, tossing gently until all almonds are evenly coated, about 1-2 minutes.
- Mix Sugar and Spices: In a separate bowl, combine the brown sugar, ground cinnamon, ground nutmeg, and salt, mixing thoroughly to blend the warm spices evenly.
- Combine Coating: Pour the sugar and spice mixture over the coated almonds. Stir gently to ensure every almond is covered with the sweet spiced sugar.
- Arrange for Baking: Spread the coated almonds in a single layer on the prepared baking sheet to allow even roasting and prevent clumping.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes, stirring the almonds halfway through the baking time to ensure they roast evenly and develop a crunchy texture.
- Cool: Remove from the oven and allow the almonds to cool completely on the baking sheet. Cooling helps the almonds harden to a crisp, sweet crunch.
Notes
- For a vegan version, substitute the egg white with an equal amount of aquafaba.
- Use pure vanilla extract for best aroma and flavor.
- Watch closely in the last 5 minutes of baking to avoid burning.
- Store in an airtight container once cooled for up to 2 weeks to maintain freshness and crunch.
- You can experiment with nuts – walnuts or pecans can be a delicious alternative.
