Cinnamon-sugar almonds: best preparation method
I've seen 2 main versions:
...Using egg white to coat the almonds with a cinnamon-sugar mixture, then baking. This version does not appear to be used commercially.
...Use water to candify the mixture on the stovetop. I wonder if these come out as crunchy due to the water and non-baking method.
Which version have you made?
What are the pros/cons of these 2 methods (or other ones you know of)?
I would follow the gramercy tavern spiced nuts recipe (which is amazing!) and omit the cumin/ginger/ nutmeg, double the cinnamon to 2tsp, and maybe increase the sugar as well if you want them sweeter. I would keep the black pepper, salt, and touch of cayenne.
I use the egg white/ cinnamon sugar version on walnuts and pecans, and really like it. They are good for eating out of hand, as well as on salds, etc. I usually bake them, cool, and freeze in zip lock bags. They don't get soggy when defrosted.
I looked up those recipes, thanks to everyone for sharing.
Saving the egg white versions for if I can't find a water one that I like.
Comparing 3 well-reviewed recipes of the water version, I found that if I convert them to all use 4 c almonds, we have:
1 - 3.5 c water (huge range)
3 - 6 c sugar (again, wow)
2 - 12 tbsp cinnamon
3 tsp salt (only 1 recipe had any salt)
Off to experiment!