Easy Candied Almonds
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Easy Candied Almonds
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These easy candied almonds are crunchy and covered in a delicious cinnamon sugar mixture! Make-ahead friendly, you can store the candied nuts in an airtight container for up to two weeks at room temperature.
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Ingredients
- 2 Tablespoons (28g) butter unsalted
- 24 ounces (1 and 1/2 pounds) almond raw
- 2 large egg white
- 1 Tablespoon (14ml) vanilla extract
- 1 and 1/4 cups (249g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt crushed with your fingertips into tiny flecks, sea salt
Instructions
- Preheat the oven to 250 degrees (F). Place butter on a large baking sheet, and place in the oven to melt. Once butter has melted, remove the baking sheet from the oven and set aside until needed.
- In a small bowl, combine the sugars, spices, and salt. Set aside until needed.
- In a separate large bowl, whisk the egg whites with the vanilla until the mixture is very frothy.
- Toss the almonds into the egg white mixture and toss to coat. Then add in the cinnamon sugar mixture and stir again, mixing until the almonds are evenly coated in the sugar mixture.
- Spread coated almonds onto the buttered baking sheet. Bake in the preheated oven, stirring every 20 minutes, for 1 hour and 20 minutes.
- Cool on the baking sheet for at least 15 minutes before serving. Store in an airtight container, for up to two weeks.
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