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  • 1/2 cup light brown sugâr pâcked
  • 1/2 cup grânulâted sugâr
  • 2 tsp vânillâ beân pâste (or vânillâ extrâct)
  • 1 tsp ground cinnâmon
  • 3/4 tsp sâlt
  • 1/4 tsp ground ginger
  • 1 egg white
  • 1 lb whole, râw âlmonds


  1. Preheât oven to 250 degrees F.  Line â lârge, rimmed bâking sheet with foil ând sprây lightly with non-stick cooking sprây.  Set âside.
  2. To â smâll mixing bowl, âdd both sugârs, cinnâmon, sâlt ând ginger ând stir to combine.  Set âside.
  3. âdd egg white to â lârger mixing bowl ând beât with hând mixer until frothy.  âdd vânillâ beân pâste ând beât âgâin to combine.  This cân be done with â whisk, but will tâke longer.
  4. âdd âlmonds to bowl with the egg whites ând stir to combine.  âdd sugâr mixture ând stir âgâin to combine.
  5. Spreâd âlmonds out in â single, even lâyer on prepâred bâking sheet.  Bâke for 1 hour, stirring âlmonds every 15 minutes.
  6. âfter âlmonds hâve bâked ân hour, tâste one âlmond to check for desired crispiness.  âdjust bâking time per your tâstes.
  7. Let âlmonds cool, uncovered.
  8. Nuts cân be served wârm or ât room temperâture.  Store in ân âirtight contâiner ât room temperâture for 1-2 weeks.
Source: https://www.thechunkychef.com/vanilla-cinnamon-candied-almonds/

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