Sprinkled with cinnamon and sugar, my candied almonds are a cozy treat. They are surprisingly simple to make too, with just 6 ingredients and 5 minutes of prep!
Preheat oven to 250F (120C) and line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine egg white and vanilla extract and use a whisk to whisk vigorously until frothy (about 45 seconds).
1 large egg white, 1 ½ teaspoons vanilla extract
Add almonds and stir until completely coated with the egg white mixture.
2 cups raw whole almonds
In a separate dish, whisk together sugar, cinnamon, and salt until well combined.
⅔ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon table salt
Pour sugar mixture over almonds and use a spatula to gently toss ingredients together until almonds are completely coated with the mixture.
Scatter almonds evenly over prepared baking sheet. Transfer to center rack of 250F (120C) oven and bake for 45 minutes, stirring every 15 minutes. When finished, the almonds should appear dry.
Allow to cool before enjoying.
Notes
Sugar
For a richer flavor, substitute half of the granulated sugar for light brown sugar.
Storing
Store in an airtight container at room temperature. A cool dark place is preferred. Almonds will keep in the refrigerator in an airtight container for up to 2 months, or in the freezer for up to 6 months.