Description
Raw whole almonds coated with frothy egg white, cinnamon, sugar and salt, slowly roasted and cooled separately.
Ingredients
Scale
- 3 cups Raw whole almonds
- 1 egg white Large egg white
- 1 teaspoon Water
- 1/2 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 1/4 teaspoon Fine salt
Instructions
- Heat oven to 250°F and line a large rimmed baking sheet with parchment. Whisk one large egg white with 1 tsp water until frothy but not stiff. In a separate bowl combine ½ cup granulated sugar, 2 tsp ground cinnamon and ¼ tsp fine salt.
- Toss 3 cups raw whole almonds with frothy egg white, then sprinkle cinnamon sugar over and toss until coated. Spread in a single layer on the prepared sheet, not piled.
- Roast about 60 minutes at 250°F, gently stirring and redistributing every 15 minutes. Do not taste uncooked egg-white coating. At the end the coating should look dry rather than wet and almonds should be roasted; a kitchen trial must confirm actual endpoint.
- Spread almonds apart and cool on parchment approximately 30 minutes before handling or measuring twelve working quarter-cup portions. Do not pack warm nuts or promise a shelf-life without a holding test.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: ten-minute coat, 60-minute low roast with stirring each 15 minutes, 30-minute cooling. Pan size and coating dryness require a test.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: Approximately ¼ cup of coated almonds, provisional from a three-cup starting measure; measure cooled yield