How to make Candied Almonds in 5 minutes | Cinnamon Roasted Almonds
This Candied Almonds Recipe is crisp, crunchy, sweet, made in 5 minutes and addictive!! They are perfect as snack or homemade gift for the Holidays.
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Cinnamon Sugared Almonds from The Chef’s Kitchen at Ingles
Ingles Supermarkets has a Fantastic Catering Department and in this demonstration, The Chef’s Kitchen shows us how to create cinnamon sugared almonds. Sponsored by The Chef’s Kitchen.
How to Make Homemade Candied Almonds Easy, Quick and Delicious
Learn now easy and quick it is to make homemade candied almonds. This mouth watering treat is great for any occasion or holiday.
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Easy Cinnamon and Sugar Candied Pecans
These easy cinnamon and sugar candied pecans are DANGEROUS! So amazingly delicious, they are the perfect holiday treat and you won't believe how easy they are to make at home. FULL RECIPE HERE:
Honey roasted almonds without oven | honey glazed almonds | honey roast badam (pan roasted)
Honey roasted almonds without oven | honey glazed almonds | honey roast badam (pan roasted)
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Ingredients:
* Almonds - 2 cup (35O gram)
* Oil - 1 tbsp
* Water - 1.5 tbsp
* Honey - 3 tbsp
* Sugar - 1/4 cup
* Salt - 1/2 tsp
* Cinnamon powder - 2 pinch
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German Candied Almonds | GEBRANNTE MANDELN
GEBRANNTE MANDELN RECIPE
Special thanks to my friend Anke, from Berlin, for teaching me how to make these German candied nuts, or Gebrannte Mandeln. This is her recipe that she has created to simplify the process and make them in the oven instead of the stove top. The candied almonds are found all over Germany and at the Christmas markets during the holiday season.
INGREDIENTS
1 POUND RAW ALMONDS OR PECANS
1 EGG WHITE
1 TABLESPOON WATER
1 CUP SUGAR
1 TEASPOON VANILLA
1.5 TEASPOON CINNAMON
3/4 TEASPOON SALT
DIRECTIONS
* PREHEAT OVEN TO 250F DEGREES
* LINE JELLY ROLL PAN WITH PARCHMENT PAPER
* IN A LARGE BOWL MIX EGG WHITE AND WATER
WISK UNTIL FROTHY
* STIR IN NUTS AND MIX UNTIL VERY WELL COATED
* COMBINE SUGAR, CINNAMON, VANILLA & SALT
POUR OVER NUTS AND STIR WELL UNTIL ALL OF THE COATING ADHERES TO THE NUTS
* SPREAD COATED NUTS IN A SINGLE LAYER ON THE PARCHMENT
* TOTAL BAKING TIME IS ONE HOUR
* STIR AND SEPARATE THE NUTS WITH 2 FORKS AT 15 MINUTE INTERVALS OR THEY WILL CLUMP TOGETHER
* COOL COMPLETELY, THEN PLACE IN AN AIRTIGHT CONTAINER. WILL LAST 2-3 MONTHS AT ROOM TEMP IF THEY ARENT ALL GONE BY THEN.