Description
A delicious and easy recipe for crunchy, flavorful candied almonds coated with a mixture of cinnamon, cacao, and both brown and granulated sugar. Perfect for snacking or gifting, these almonds are baked to a perfect crisp with a sweet, slightly spiced coating.
Ingredients
Scale
Wet Ingredients
- 1 large egg white
- 1 tablespoon vanilla extract
Nuts
- 4 cups almonds
Dry Ingredients
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon unsweetened cacao powder
- 1/2 teaspoon sea salt (or less to taste)
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 250°F (120°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Mix Egg White and Vanilla: In a large mixing bowl, whisk together the egg white and vanilla extract until combined. This mixture will help the sugar and spices adhere evenly to the almonds.
- Coat Almonds: Add the almonds to the egg white mixture and toss well to fully coat each almond with the wet mixture.
- Prepare Sugar and Spice Mixture: In a separate small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, unsweetened cacao powder, and sea salt. Mix well to evenly distribute the spices and sugar.
- Combine and Coat Almonds: Sprinkle the sugar and spice mixture over the coated almonds. Toss thoroughly to ensure the almonds are completely covered with the sugar-spice blend.
- Bake at Low Temperature: Spread the coated almonds in a single layer on the prepared baking sheet. Bake in the preheated 250°F oven for 45 minutes, stirring carefully every 10-15 minutes to prevent burning and encourage even cooking.
- Increase Oven Temperature to Finish Baking: Raise the oven temperature to 360°F (180°C) and continue baking the almonds for an additional 10-15 minutes. Watch carefully during this time to avoid overbaking or burning as the sugar caramelizes.
- Cool and Store: Remove the almonds from the oven and allow them to cool completely on the baking sheet. Store the cooled candied almonds in an airtight container to maintain freshness, up to 5 days.
Notes
- You can substitute other nuts like pecans or walnuts if desired, but baking times may vary slightly.
- Ensure you stir the almonds regularly during baking to prevent sticking and burning.
- Adjust the amount of salt according to your taste preference.
- Store in an airtight container at room temperature for best texture and taste.
- Perfect for holiday gifts or as a sweet snack anytime.
