1 Egg White 1 teaspoon tap water 4 cups of Almonds 1/2 cup of sugar 1/4 teaspoon of salt 1/2 teaspoon of ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
I took the advice of other posters: added vanilla to egg white, increased the cinnamon, used Splenda instead of sugar, decreased nuts to 20 oz, added 1/2 c brown sugar. Ends up being 160 cal and 13 g fat for 20 nuts. SO delicious!!! Stirred a lot during cooling to prevent sticking, which worked.
I have a recipe similar to this, but didn't use egg whites, just water, Splenda Brown Sugar Blend & cinnamon - no salt. Didn't need to grease the pan either, just lined with foil. Bake at 300 for about 10 minutes.
I bumped up the heat to 275 and roasted a little less long. I doubled the recipe and used 9 cups of almonds, used half brown sugar, and added some cloves, nutmeg, and allspice. My family loved them, though I thought they were a little bland. Maybe more salt?
I tried this and didn't get good result but it was my fault. I was in a hurry and used 325 degrees. The almonds all clumped and stuck together on the baking sheet and the bottoms were scorched.