These easy oven baked candied almonds are flavored with vanilla and cinnamon for a sweet, salty, and crunchy exterior, perfect for topping salads or ice cream sundaes or simply snacking.
2 and ½teaspoonspure vanilla extract or vanilla bean paste
1pound(454g) raw whole almonds
Instructions
Position an oven rack in the center position and preheat it to 250ºF (121ºC). Spray a large baking sheet with non-stick spray (alternatively, you can line with foil, parchment, or a silicone baking mat and spray). Set aside.
In a small bowl, whisk together the sugar, cinnamon, and salt. Set aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the egg white on high until frothy (you don't need to look for any peaks, just lots of white bubbles). Add the vanilla extract or paste and beat again just to combine.
Pour the almonds into the egg white and vanilla mixture, then stir with a large spatula to coat. Add the sugar mixture and stir again until almonds are coated mostly evenly (this won't be perfect).
Spread the coated almonds out in a single, even layer on the prepared baking sheet. Bake the almonds for 1 hour, stirring gently every 15 minutes. Allow almonds to cool on the baking sheet on a wire rack before serving (can be served warm or at room temperature). Candied almonds stay fresh covered tightly at room temperature up to 2 weeks.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.