Sweet candied almonds with a vanilla and cinnamon crust create an amazing aroma!
INGREDIENTS
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp ground ginger
- 1 egg white
- 1 lb whole, raw almonds
INSTRUCTIONS
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Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside.
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To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine. Set aside.
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Add egg white to a larger mixing bowl and beat with hand mixer until frothy. Add vanilla bean paste and beat again to combine. This can be done with a whisk, but will take longer.
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Add almonds to bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine.
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Spread almonds out in a single, even layer on prepared baking sheet. Bake for 1 hour, stirring almonds every 15 minutes.
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After almonds have baked an hour, taste one almond to check for desired crispiness. Adjust baking time per your tastes.
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Let almonds cool, uncovered.
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Nuts can be served warm or at room temperature. Store in an airtight container at room temperature for 1-2 weeks.
Recipe by thechunkychef.com.
