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    Vanilla Cinnamon Candied Almonds Recipe

    Vanilla Cinnamon Candied Almonds Recipe

    I love the smell of candied nuts at the mall during the holidays. But those delicious treats are super expensive. Making my own candied nuts at home is super easy and so much cheaper.

    Ingredients

    • 1/2 cup of packed brown sugar
    • 1/2 cup of white sugar
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon of salt
    • 1/4 teaspoon of ginger
    • 2 teaspoons of vanilla extract
    • 1 egg white
    • 1 pound of raw almonds

    Directions

    1. Preheat the oven to 250°.
    2. Line a large baking sheet with foil and spray with nonstick cooking spray.
    3. Combine the brown sugar, white sugar, cinnamon, salt, and ginger in a large bowl.
    4. Add the vanilla and egg white.
    5. Stir until thoroughly combined.
    6. Add the raw almonds to the mixture.
    7. Stir until thoroughly coated.
    8. Spread the coated almonds on the baking sheet in a single layer.
    9. Bake for 1 hour. Stir the almonds every 15 minutes.
    10. Allow the candied almonds to cool thoroughly.
    11. Store the candied almonds in an airtight container.

    Sugars for Vanilla Cinnamon Candied Almonds Vanilla for Vanilla Cinnamon Candied Almonds

    Mixing the Coating for the Vanilla Cinnamon Candied Almonds Egg for Vanilla Cinnamon Candied Almonds

    Almonds for Vanilla Cinnamon Candied Almonds Unbaked Vanilla Cinnamon Candied Almonds

    Vanilla Cinnamon Candied Almonds

    Image Credits

    Vanilla Cinnamon Candied Almonds Recipe © 2018 Heather Johnson
    Sugars for Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Vanilla for Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Mixing the Coating for the Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Egg for Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Almonds for Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Unbaked Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson
    Vanilla Cinnamon Candied Almonds © 2018 Heather Johnson

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