Okay, new rule: No Candied Almonds in my house.
I’ll take them to work with me the next day. I’m hoping to make it through the night without eating all of these candied almonds.
These little almonds are quite harmful… incredibly hazardous, However, let’s assume you need a gift for a holiday gathering and wine isn’t your thing.
These are fantastic! Alternatively, if you enjoy giving handcrafted Christmas gifts, you will be adored by everyone. I adore you.
This recipe makes approximately three times as much as one of those small cones from the mall kiosk, and it costs about the same.
The smell of sugar-coated roasting nuts wafting from their kiosk will no longer have any effect on you now that you’ve discovered their secret. You have complete freedom.
HOW TO KEEP CANDIED ALMONDS SAFE
Before packing your almonds, make sure they’ve cooled completely at room temperature. This ensures that the nuts do not retain any moisture, which might cause them to become sticky or moldy during storage.
Once they’ve cooled, store them in an airtight container at room temperature for up to one week.
- 1 lb. shelled almonds ($5.99)
- 1/3 cup brown sugar ($0.11)
- 1/3 cup white sugar ($0.05)
- 1 tsp cinnamon ($0.05)
- 1/2 tsp salt ($0.02)
- 1 large egg white ($0.25)
- 1/2 tsp vanilla extract ($0.14)
- Preheat the oven to 300 degrees Fahrenheit. Combine the brown sugar, white sugar, cinnamon, and salt in a small mixing dish and stir until equally combined.
- Separate the yolk from the egg white. In a large glass or metal bowl, whisk the white until it is light and frothy but not forming peaks (no clear liquid should remain in the bottom of the bowl). Whisk in the vanilla essence until it is completely mixed.
- Toss the almonds into the egg whites and mix well. Stir in the sugar-spice mixture one more to cover everything.
- Place the sugar-coated almonds on a baking sheet lined with parchment paper or foil that has been sprayed with non-stick spray. Preheat the oven to 350°F. Bake for 30 minutes, stirring halfway through. Allow the almonds to cool after baking so the coating can firm into a crunchy candy shell.
- Serving: 0.25 cup
- Calories: 222.91 kcal
- Carbohydrates: 15.81 g
- Protein: 6.77 g
- Fat: 16.23 g
- Sodium: 85.34 mg
- Fiber: 3.39 g
STEP-BY-STEP DIRECTIONS FOR MAKING CANDIED ALMONDS AT HOME
- 1/3 cup brown sugar, 1/3 cup white sugar, 1 tsp cinnamon, and 1/2 tsp salt, are combined in a small mixing dish until equally combined.
- Whisk the whites of one big egg until light and fluffy but no peaks form. Check the bottom of the bowl for any clear, liquid white.
- Whisk in 1/2 teaspoon vanilla extract until well mixed.
- Stir the almonds into the egg whites until they are evenly distributed.
- Stir in the cinnamon-sugar mixture until well combined.
- Place the coated almonds on a baking sheet lined with parchment paper or foil that has been sprayed with nonstick cooking spray. Preheat the oven to 300 degrees Fahrenheit and bake for 30 minutes, stirring halfway through.
- Allow the almonds to cool completely after baking so that the candy coating can set and become crispy.
You’ve now got a pound of incredibly addictive Candied Almonds on your hands. Oh, my goodness! #sorrynotsorry