Okay, new rule: These Candied Almonds are NOT allowed in my house. I’m bringing them with me to work tomorrow. Hopefully I can survive the night without eating them all.
These are some dangerous little almonds… very dangerous. But say you need a gift to bring to a holiday party and wine isn’t up your alley. These would be perfect! Or, you like to give homemade gifts for Christmas – everyone will love you. I mean really, really love you.
This recipe makes about 3 times what you would get in one of those little cones from the mall kiosk and for about the same price. Now that you’ve unlocked their secret, the smell of sugar coated roasting nuts wafting from their kiosk will no longer hold any power over you. You are free.
Originally posted 12-14-2012, updated 11-21-16
How to Store Candied Almonds
Make sure you let your almonds cool completely at room temperature before packing them up. This makes sure there is no residual moisture in the nuts that can cause them to get sticky or moldy during storage. Once cooled, pack them in an air-tight container and keep for up to one week at room temperature.
See This Recipe in Action:
- 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 ($0.25)
- 1/2 tsp vanilla extract ($0.14)
- Preheat the oven to 300 degrees. In a small bowl, stir together the brown sugar, white sugar, cinnamon, and salt until evenly mixed.
- Separate the egg white from the yolk. Place the white in a large glass or metal bowl and whisk until light and frothy, but it is not yet forming peaks (no clear liquid should remain in the bottom of the bowl). Add the vanilla extract and whisk again until incorporated.
- Add the almonds to the egg whites and stir to coat. Add the sugar spice mixture and stir to coat again.
- Spread the sugar coated almonds out on a baking sheet lined with parchment paper or foil coated with non-stick spray. Bake for 30 minutes, stirring once half way through. After baking, allow the almonds to cool, during which time coating will solidify into a crunchy candy shell.
Step By Step Photos
In a small bowl, stir together 1/3 cup brown sugar, 1/3 cup white sugar, 1 tsp cinnamon, and 1/2 tsp salt until evenly mixed.
Separate one large egg and whisk the whites until they are light and fluffy, but not yet forming peaks. Make sure there is no clear, liquid white left on the bottom of the bowl.
Add 1/2 tsp vanilla and whisk again just until combined. My favorite (and very affordable) vanilla extract is Ronald Reginald’s Melipone Vanilla. (affiliate link)
Add the almonds to the egg whites and stir to coat.
Add the cinnamon sugar mixture and stir again until coated.
Spread the coated almonds out on a baking sheet covered with either parchment paper or foil coated with non-stick spray. Bake in a preheated 300 degree oven for 30 minutes, stirring once half way through.
After baking allow the almonds to cool so that the candy coating can harden and get nice and crunchy.
And now you have a whole pound of seriously addictive Candied Almonds. Oh boy. #sorrynotsorry