Vanilla Cinnamon Candied Almonds

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg white

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 lb Almonds, whole raw

Found on thechunkychef.com

Description

Directions

• Preheat oven to 250 degrees F.  Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray.  Set aside.
• To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine.  Set aside.
• Add egg white to a larger mixing bowl and beat with hand mixer until frothy.  Add vanilla bean paste and beat again to combine.  This can be done with a whisk, but will take longer.
• Add almonds to bowl with the egg whites and stir to combine.  Add sugar mixture and stir again to combine.
• Spread almonds out in a single, even layer on prepared baking sheet.  Bake for 1 hour, stirring almonds every 15 minutes.
• After almonds have baked an hour, taste one almond to check for desired crispiness.  Adjust baking time per your tastes.
• Let almonds cool, uncovered.
• Nuts can be served warm or at room temperature.  Store in an airtight container at room temperature for 1-2 weeks.