Cinnamon-Roasted Almonds Review

  • Review By
  • Chey1's rating
  • Reviewed on Dec 29th 2006

Excellent reviewer tips on this recipe - a bit of tweeking for a perfect end result. The changes made: substitute 1tsp. vanilla for the water, add 1/2 cup of brown sugar to dry ingredients, increase the cinnamon to 1tsp. used 1/2 cup of Splenda for the white sugar ingredient (because I have to watch my sugar intake; worked great with the sugar substitute),used a 16oz. pkg. of almonds for this recipe to ensure good coating. If using more nuts, increase the coating ingredients. Cooked my batch on a cookie sheet with parchment paper (easy cleanup) at 250 degrees for 1hr.15mins. stirring every 20 mins or so. Good stuff! This goes into my Gift Giving recipe file.**Adding: save the "sugar crumbs" when you're done with the cooking. I use the crumbs in my oatmeal while it's cooking, in coffee when I feel like a little cinnamon coffee! I'm sure you'll find other uses. It's a shame to throw those cinnamon sugar crystals ! :)** And in my opinion, these are okay when warm, however these taste much better when cooled.