Candied almonds
A taste of fall and a great gift idea! It will take about an hour of your time, but loads of self-control so you don’t eat them all up before you can share. I highly recommend making a double batch.
Simple ingredients: brown sugar, granulated sugar, cinnamon, salt and ground ginger in one bowl; an egg white and vanilla in another larger bowl. Also, you’ll need one pound plain almonds.
Stir the dry ingredients together.

Beat the egg white until frothy, then add the vanilla.

Put the almonds in the egg and vanilla and stir to coat them.

Pour the sugar mixture into the almond and egg bowl. Stir and stir. Scrape your spatula when it gets coated with gooey goodness.


Pour onto a baking pan (I cover mine with nonstick foil).

Place in a 250o oven for 1 hour, stirring every 15 minutes.

Let the almonds cool on the pan, then store in an airtight container at room temperature for up to 2 weeks…if they last that long!

Candied almonds
Ingredients
Small bowl
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp ground ginger
Larger bowl
- 1 egg white, beat until frothy
- 2 tsp vanilla, add when egg white is beaten frothy
- 1 lb almonds, added after vanilla
Instructions
- Combine dry ingredients (1/2 cup brown sugar, packed, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 3/4 tsp salt, 1/4 tsp ground ginger) together in small bowl.
- Combine wet ingredients (1 egg white, beat until frothy, 2 tsp vanilla, add when egg white is beaten frothy) in a larger bowl, then add 1 lb almonds and stir until almonds are coated with egg mixture.
- Pour dry ingredients over almonds in larger bowl and mix until the delicious mixture is covering the almonds.
- Pour onto a baking sheet covered with nonstick foil.
- Bake at 250 for one hour, stirring every 15 minutes.
- Allow to cool, uncovered in pan. Store in an airtight container for up to 2 weeks.