Cinnamon Almond Crunch

Instructions

1. Step 1

   Heat the oven to 150°C. Line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the granulated sugar, cinnamon, and salt in a mixing bowl.

   Ingredients used: 1.0 gr Fine Salt, 150.0 gr Granulated Sugar, 5.0 gr Ground Cinnamon

   Cookware: mixing bowl, whisk

3. Step 3

   In a second mixing bowl, whisk the egg white, water, and vanilla extract until loose and foamy.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Egg White, 5.0 ml Vanilla Extract, 5.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Add the almonds to the foamy egg-white mixture and fold until every almond is lightly coated.

   Ingredients used: 400.0 gr Almond

   Cookware: mixing bowl, spatula

5. Step 5

   Add the cinnamon-sugar mixture and fold until it clings evenly to the almonds.

   Cookware: mixing bowl, spatula

6. Step 6

   Spread the coated almonds in a single layer on the prepared baking sheet. Bake at 150°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven, spatula

7. Step 7

   Stir and separate the almonds, then bake at 150°C until the coating looks dry, 15–20 minutes.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven, spatula

8. Step 8

   Let the almonds cool completely on the baking sheet, then break apart any clusters.

   Timer: 30 min (fixed)

   Cookware: baking sheet