Introduction
Oh, friends! There’s just something magical about the smell of candied nuts wafting through the air, isn’t there? It instantly takes me back to crisp autumn days at the fair, cozy holiday markets, or even just a simple movie night at home. Those warm, sweet, slightly salty, crunchy bites are pure comfort. And guess what? You don’t need a ticket to a fancy event to enjoy them! You can whip up a batch right in your own kitchen, and it’s SO much easier than you might think. Seriously, in under an hour, you can have a big batch of these irresistible candied almonds ready to munch on, share, or even give as a delightful homemade gift. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Ready in less than an hour from start to finish.
- Easy: Simple steps, no complicated techniques needed.
- Giftable: Make a big batch and bag them up for friends and family!
- Crowd-pleasing: Seriously, who doesn’t love these sweet and crunchy treats?
Ingredients
Gather ’round, let’s talk about what you’ll need. It’s just a handful of simple things you probably already have in your pantry!
- 1 egg white, room temperature: This is our secret binder! Letting it come to room temp helps it whisk up nicely.
- 1 teaspoon vanilla extract: Adds that lovely hint of warmth and sweetness. Use the good stuff if you have it!
- 2 teaspoons water: Just a little bit to help get things moving.
- 16 ounces raw whole almonds: The star of the show! Make sure they’re raw and unsalted.
- ½ cup packed dark brown sugar: Gives that deep, molasses-y flavor and gorgeous color. Packing it ensures you get the right amount.
- ½ cup granulated sugar: Classic sweetness and crunch!
- 1 to 2 teaspoons ground cinnamon: I’m a cinnamon lover, so I often go for the full 2 teaspoons, but you can adjust to your taste. It’s essential for that classic aroma!
- ½ teaspoon sea salt: Don’t skip the salt! It balances all that sweetness beautifully and makes the flavors pop.
How to Make It
Alright, apron on? Let’s make some magic happen!
- First things first, preheat your oven to 300°F (150°C). Low and slow is the key here for even toasting and candy coating. Line a large baking sheet with parchment paper. This is crucial! Trust me, it makes cleanup a breeze and prevents sticking.
- In a large bowl, grab that room temperature egg white. Whisk it with a fork or a whisk until it’s nice and frothy, like little bubbles are forming.
- Stir in the vanilla extract and water with the frothy egg white. Now, dump in your raw almonds. Stir them gently until every single almond is coated in that lovely egg white mixture. This acts as the glue for our sugary coating!
- In a separate, medium-sized bowl, whisk together the dark brown sugar, granulated sugar, ground cinnamon, and sea salt. Give it a good mix so everything is evenly distributed.
- Now, add your egg white-coated almonds to this sugar mixture. Get in there with a spoon or spatula and stir, stir, stir until the almonds are completely coated in the sweet and spicy goodness. Make sure there aren’t too many naked spots!
- Spread the coated almonds out onto your prepared baking sheet in a single layer. Try to avoid piling them up, as this helps them bake and crisp evenly.
- Pop them into the preheated oven and bake for 20-25 minutes. This is the part where your kitchen starts smelling AMAZING! The trick here is to stir them every 10 minutes. This helps the coating distribute evenly and prevents them from sticking together too much or burning on the bottom.
- Once they look golden brown and smell heavenly, remove them from the oven. While they are still warm on the baking sheet, use a fork to gently separate any almonds that have clumped together. Be quick, as they’ll start to harden as they cool.
- Let them cool completely on the baking sheet. This is the hardest part – waiting! But they need to cool fully to get that perfect crunch.
Substitutions & Additions
Want to mix things up? Here are some ideas!
- Other Nuts: This recipe works beautifully with pecans, walnuts, or cashews too! Keep an eye on the baking time as smaller nuts might cook faster.
- Spice It Up: Add a pinch of nutmeg, ginger, or even a tiny pinch of cayenne pepper for a spicy kick!
- Different Extracts: Try almond extract instead of vanilla for an extra almond-y punch, or a touch of maple extract.
- Citrus Zest: A little orange or lemon zest added to the sugar mixture gives a bright, fresh twist.
Tips for Success
A few little pointers to make sure your candied almonds turn out perfect every time!
- Room Temp Egg White: It really does make a difference in getting that frothy base which helps the sugar stick.
- Parchment Paper: Non-negotiable for easy release! Don’t try this directly on a greased pan.
- Single Layer: Spreading them out helps them toast evenly and prevents steaming.
- Stir While Baking: Don’t forget this step! It’s key for an even coating and preventing big clumps.
- Separate While Warm: Do this as soon as they come out of the oven, before the sugar coating hardens completely.
How to Store It
Once they are completely cooled (and you haven’t eaten them all yet!), store your candied almonds in an airtight container at room temperature. I like to put a small piece of parchment paper or wax paper between layers if I’m stacking them high. They should stay fresh and crunchy for up to 2 weeks, though honestly, they rarely last that long in my house!
FAQs
Got questions? I’ve got answers!
Can I use roasted almonds?
This recipe works best with raw almonds because the sugar coating needs time to bake and set around the nut. Using roasted almonds might result in them getting overcooked or even burnt before the coating is ready.
Why do I need the egg white?
The frothed egg white acts as an adhesive, helping the sugar and spice mixture cling to the smooth surface of the almonds during the baking process. It creates that lovely, even candy shell.
My almonds stuck together, what happened?
You might not have stirred them enough during baking or separated them quickly enough after they came out of the oven. Don’t worry, they’ll still taste delicious! Just break the clusters apart before storing.
Sweet & Crunchy Homemade Candied Almonds
Equipment
- Oven Preheated to 300°F (150°C)
- large baking sheet
- Parchment paper To line the baking sheet
- Large bowl
- Fork Or whisk
- Medium-sized bowl
- Spoon Or spatula
Ingredients
Hauptzutaten
- 1 egg white egg white room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 16 ounces raw whole almonds raw and unsalted
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 to 2 teaspoons ground cinnamon adjust to taste
- 1/2 teaspoon sea salt
Instructions
- First things first, preheat your oven to 300°F (150°C). Low and slow is the key here for even toasting and candy coating. Line a large baking sheet with parchment paper. This is crucial! Trust me, it makes cleanup a breeze and prevents sticking.
- In a large bowl, grab that room temperature egg white. Whisk it with a fork or a whisk until it's nice and frothy, like little bubbles are forming.
- Stir in the vanilla extract and water with the frothy egg white. Now, dump in your raw almonds. Stir them gently until every single almond is coated in that lovely egg white mixture. This acts as the glue for our sugary coating!
- In a separate, medium-sized bowl, whisk together the dark brown sugar, granulated sugar, ground cinnamon, and sea salt. Give it a good mix so everything is evenly distributed.
- Now, add your egg white-coated almonds to this sugar mixture. Get in there with a spoon or spatula and stir, stir, stir until the almonds are completely coated in the sweet and spicy goodness. Make sure there aren't too many naked spots!
- Spread the coated almonds out onto your prepared baking sheet in a single layer. Try to avoid piling them up, as this helps them bake and crisp evenly.
- Pop them into the preheated oven and bake for 20-25 minutes. This is the part where your kitchen starts smelling AMAZING! The trick here is to stir them every 10 minutes. This helps the coating distribute evenly and prevents them from sticking together too much or burning on the bottom.
- Once they look golden brown and smell heavenly, remove them from the oven. While they are still warm on the baking sheet, use a fork to gently separate any almonds that have clumped together. Be quick, as they'll start to harden as they cool.
- Let them cool completely on the baking sheet. This is the hardest part – waiting! But they need to cool fully to get that perfect crunch.
Notes
- Room Temp Egg White: Helps create a frothy base for the sugar to stick.
- Parchment Paper: Essential for easy release and prevents sticking.
- Single Layer: Spreading almonds out ensures even toasting and crisping.
- Stir While Baking: Key for even coating and preventing clumps.
- Separate While Warm: Quickly separate almonds after baking before the coating hardens. How to Store:
Once completely cooled, store in an airtight container at room temperature. Can place parchment or wax paper between layers. Stays fresh and crunchy for up to 2 weeks.