Ingredients
Almond Coating
- 2 Tbsp unsalted butter (melted)
- 1 egg white
- ½ tsp vanilla extract
Dry Mix
- ¼ tsp salt
- ½ tsp cinnamon
- 1/3 cup white granulated sugar
Main Ingredient
- 3 cups almonds (about 10 oz)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) and line a large baking sheet with non-stick parchment paper to prevent sticking and make cleanup easier.
- Prepare Wet Mixture: In a bowl, beat together the melted unsalted butter, egg white, and vanilla extract until well combined, creating a smooth coat for the almonds.
- Mix Dry Ingredients: In a separate bowl, combine the salt, cinnamon, and white granulated sugar thoroughly to distribute the flavors evenly in the sugar coating.
- Coat Almonds: Place the almonds in a large mixing bowl, pour the egg and butter mixture over them, and stir well to ensure all almonds are coated evenly with the wet mixture.
- Add Sugar Mixture: Sprinkle the dry sugar-cinnamon-salt blend over the coated almonds and stir carefully to combine, ensuring the almonds are completely covered by the sugary mixture.
- Spread on Baking Sheet: Transfer the coated almonds onto the prepared baking sheet and spread them out in a single layer to allow even baking and caramelization.
- Bake: Bake the almonds in the oven for 20 minutes, tossing them halfway through cooking to prevent burning and to ensure even caramelization on all sides.
- Cool: Remove the baking sheet from the oven and allow the candied almonds to cool completely on the sheet. This helps the sugar coating harden and become crisp.
Notes
- Use parchment paper to prevent sticking and ease cleanup.
- Stirring halfway through baking is crucial for even cooking and coating.
- Let the almonds cool fully to achieve a crisp texture.
- Store in an airtight container to maintain crunchiness for several days.
- For a nut-free variation, substitute almonds with seeds like pumpkin or sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
