Candied Almonds
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You know that smell when you walk through the shopping mall - that undeniable sweet aroma that makes your mouth water and your knees start to shake because you're trying so hard not to walk towards it? Yeah, you know the one I mean. Those almond kiosks in the mall are evil - the almonds so good, but they're so darn expensive. Have no fear. You never need to have that feeling again! Why? Because you can make them right at home! They taste just as good and they're SUPER easy.
The first time I made these, the kids came running upstairs wondering what smelled so good. Yep, you can recreate the "mall smell" right in your own home. And when I say "mall smell" I mean the almond smell. Let's just make sure we're all talking about the same thing here.
It all starts with an egg white and some vanilla extract. You whip it until it's nice and frothy.
Then you add in a mixture of salt, brown sugar, white sugar and cinnamon.
Coat the almonds with the froth, then the sugar mixture and spread out on a foil-lined baking sheet that you've sprayed with nonstick spray.
Pretty easy, right? I told you so. And just one more word of caution. . .these are highly addictive. Once you start eating, it's difficult to stop. You'll also find yourself buying almonds in bulk. People go "nuts" over these almonds. HA! And you will, too! You're welcome!
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Candied Almonds
Ingredients
- 4 cups almonds
- 1 egg white from large egg
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300 degrees.
- Whisk the egg white in a bowl until frothy, add the vanilla extract and whisk until combined.
- In another small bowl, mix together the sugars, salt and cinnamon.
- Add the almonds to the egg white mixture and stir to coat.
- Pour the sugar mixture on top of the almonds and stir to coat.
- Coat a foil-lined baking sheet with non-stick cooking spray and spread the sugar-coated almonds out in a single layer onto the sheet.
- Bake for 30 minutes stirring halfway through.
- Allow the almonds to cool and then enjoy!
Notes
- Ensure Even Coating: To ensure that the almonds are evenly coated with the egg white and sugar mixture, stir them thoroughly after adding each ingredient. This ensures that all the almonds are coated with the mixture, resulting in evenly caramelized candied almonds with a consistent flavor and texture.
- Monitor Baking Time: Keep a close eye on the almonds while they are baking to prevent them from burning. Rotate the baking sheet halfway through the baking time to ensure even cooking. Additionally, check the almonds frequently towards the end of the baking time, as oven temperatures may vary. The almonds are done when they are golden brown and fragrant.
- Store Properly for Freshness: Once the candied almonds have cooled completely, store them in an airtight container to maintain their freshness and crispness. Place a piece of parchment paper or wax paper between layers of almonds to prevent them from sticking together. Stored in a cool, dry place, the candied almonds can last for several weeks, allowing you to enjoy them as a delicious snack or topping for salads, yogurt, or desserts.
The 1st time I made these they were crunchy & delicious but now my 2nd lot is not crunchy. Can you help me
I've never had them without the crunch, Dawn. Maybe the oven wasn't hot enough? I'm not sure. I hope you're third batch is as good as your first!
This doesn't say how much cinnamon just says to use cinnamon..
So sorry, Amanda! That's fixed now. It's 1/2 teaspoon ground cinnamon. Good luck!
These are great for homemade Christmas gifts.
These look so delicious! Luv that green bowl! Would it happen to be a Rachel Ray trash bowl?
Hi Bethany! I know exactly what you're talking about! But no, this isn't a Rachel Ray - in fact, I can't quite remember the brand name. I got them at Kohl's in a set. I have purple, red, etc. in different sizes that fit into one another. I love them!
This is my favorite thing to make around the holidays to give away to friends and family. So yummy and so easy!
You're absolutely right, Shaina! I'll definitely be making more of these in the next few months!