Candied Almonds
Crunchy, caramelized candied almonds with a warm cinnamon-sugar coating. A nostalgic, festive treat perfect for snacking, gifting, or topping salads and desserts.
Ingredients
- 16 ounces raw almonds about 3 cups
- 1 egg white
- 1 tablespoon vanilla extract
- ¾ cup granulated sugar or substitute with coconut sugar or monk fruit sweetener
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon or substitute with pumpkin spice or nutmeg
Instructions
- Preheat oven to 250°F (120°C) and lightly grease a baking sheet.
- In a small bowl, mix together granulated sugar, cinnamon, and sea salt. Set aside.
- In a large mixing bowl, whisk the egg white and vanilla extract until frothy, about 1 minute.
- Add the almonds to the egg white mixture and stir until well coated.
- Sprinkle the cinnamon-sugar mixture over the almonds and stir until fully coated.
- Spread the almonds in a single layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes to ensure even roasting and prevent clumping.
- Remove from oven and allow to cool on the baking sheet. Break apart any clusters if needed.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Notes
For variation, try using pecans or cashews instead of almonds. Add pumpkin spice, cocoa powder, or a pinch of chili for different flavor profiles. These candied almonds make great gifts—just package in jars and add a ribbon! Vegan version: replace egg white with aquafaba.
Nutrition
Calories: 180kcalCarbohydrates: 15gProtein: 6gFat: 13gSaturated Fat: 1gSodium: 200mgPotassium: 180mgFiber: 3gSugar: 10gCalcium: 60mgIron: 1mg
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