Vanilla Cinnamon Candied Almonds Recipes

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

GERMAN CANDIED ALMONDS (GEBRANNTE MANDELN)

Steps:

• Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently.
• When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around.
• Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.

CROCKPOT CINNAMON CANDIED ALMONDS

Steps:

• In a bowl, beat 2 egg whites with a hand mixer or whisk until foamy but not yet to the soft peak stage. Add vanilla into the egg whites. Add almonds into the egg whites. Fold the almonds into the egg whites until each almond is coated with the egg.
• In a separate bowl, stir together white sugar, brown sugar, salt and cinnamon. Then pour the sugar mixture into the almonds. Stir well to coat each almond with sugar.
• Spray slow cooker with nonstick cooking spray. Add almonds to the slow cooker. Cover and cook on high for 2 1/2 hours or on low for 4-5 hours. Set a timer and stir the almonds every 30 minutes.
• Line a large cookie sheet with parchment paper. Pour almonds onto the parchment and separate chunks of almonds and let cool. When almonds are cooled, enjoy! Store almonds in airtight container. Almonds will stay good for several weeks.

VANILLA ALMONDS RECIPE

Steps:

• Preheat oven to 300º.
• In a large bowl, beat egg whites till frothy. Mix in vanilla, then toss in almonds. Stir gently to coat.
• In another bowl, combine the sugars, salt, and cinnamon. Add to nuts and gently toss to cover almonds.
• Spread evenly into two foil-covered sheet pans.
• Bake for 25-30 minutes, stirring halfway through cooking time.
• Allow to cool, then store in an airtight container.

CANDIED ALMONDS

Steps:

• Heat oven to 250°F and line a rimmed baking sheet.
• Whisk egg white and vanilla extract together in a large bowl, then add the almonds and toss to coat.
• Combine both sugars, cinnamon, cacao powder and salt in a small bowl. Sprinkle over the almonds and toss to coat.
• Spread almonds on prepared baking sheet and bake in the hot oven for 45 minutes, carefully stirring once every 10-15 minutes. Increase oven temperature to 360°F and finish baking the almonds for 10-15 minutes (watch them closely, do not overbake or they may burn!).
• Let almonds cool on the baking sheet. Store in an airtight container for up to 5 days.

VANILLA CINNAMON CANDIED ALMONDS

Steps:

• Preheat oven to 250. Line a large rimmed baking sheet with foil and butter it. Set aside.
• In a small bowl, mix both sugars, cinnamon, salt and ginger. Mix well and set aside.
• Add Egg white to large bowl and beat with a mixer or egg beater till frothy. Add vanilla and beat again.
• Add almonds to bowl with egg white and stir to combine. Add sugar mixture and stir again to combine.
• Spread almonds in a single layer on baking sheet. Bake for 1 hour, stirring every 15 minutes.
• After an hour, taste almonds to check for crispness. Adjust baking time as desired.
• When you like crispness, remove almonds from oven and let cool, uncovered.
• Store in airtight container for 1-2 weeks.