Candied Cinnamon & Sugar Almonds {And Sugar Rush Begins!}

by Melhttp://www.melskitchencafe.com/2010/12/candied-cinnamon-sugar-almonds-and-sugar-rush-begins.

To usher in this year’s Sugar Rush, please welcome these absolutely terrific and easy cinnamon sugared almonds. You know, like the kind you pay an armload for at the mall. The almonds are coated in a silky cinnamon and sugar coating that turns crunchy and candy-like in the oven. These babies are positively addicting and packaged in a cute tin or box and wrapped in a ribbon they make a delightful, edible holiday gift. The real bonus? They are easy-peasy-lemon-squeezy

*Makes about 2 cups of candied almonds

INGREDIENTS:

1 egg white

1 teaspoon cold water

½ teaspoon pure vanilla extract

2 cups unsalted almonds

***I used pecans instead, and they are fabulous.

½ cup packed light brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

DIRECTIONS:

Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.

In a large bowl, beat the egg white until stiff peaks form.

Add the water and vanilla and beat again until stiff.

Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture.

In a small bowl, mix the brown sugar, salt and cinnamon.

Add this mixture to the almonds and stir gently to mix well.

Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. This will be messy and you’ll be questioning my sanity as it seems like all the coating is running off. Don’t worry, it works, I promise

To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. If some of it stickily sticks to your fingers, they need more time in the oven.

These look just about perfect.

Cool completely before serving or packaging.