Description
These Baked Candy Coated Almonds are the perfect sweet and crunchy treat. Coated in a cinnamon-spiced sugar glaze, they’re oven-baked to perfection for a caramelized, crunchy snack, reminiscent of those sold at Christmas markets.
Ingredients
Units
Scale
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 lbs whole raw almonds
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 225°F (110°C) and line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whip the egg white and vanilla together on medium speed for about 2 minutes until frothy.
- Add the raw almonds to the egg white mixture and toss to coat evenly.
- In a separate bowl, mix together the granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle the sugar mixture over the almonds and toss until completely coated.
- Spread the coated almonds in an even layer on the prepared baking sheet.
- Bake the almonds for 20 minutes, then stir. Bake for an additional 20 minutes, and stir again. Repeat once more until the almonds are golden and crunchy (approximately 1 hour in total).
- Remove the almonds from the oven and let them cool on the baking sheet for 1 hour. They will continue to crisp up as they cool.
Notes
- Store the cooled candied almonds in an airtight container at room temperature for up to two weeks.
- Feel free to adjust the spices to suit your taste. You can add a pinch of cloves or cardamom for a warm, festive twist.
- For an extra crunchy coating, allow the almonds to cool completely on the baking sheet before transferring to containers.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 17g
- Sodium: 0mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg