These candied almonds are crunchy and delicious. Cinnamon Vanilla Almonds make a great addition to any party, a tasty snack on the go, or gift for your favorite holiday. Just be careful, it’s hard to stop eating them once you’ve started.
Ingredients for Cinnamon Vanilla Almonds
Coconut oil to grease the cookie sheet
1 cup coconut sugar
1 teaspoon sea salt
1 teaspoon cinnamon
1 egg white
3 teaspoons vanilla extract
1 pound raw almonds
Instructions for Cinnamon Vanilla Almonds
Preheat oven to 250° F. Grease cookie sheet including sides, set aside.
In a small bowl, combine coconut sugar, salt, and cinnamon, set aside.
In a medium mixing bowl, using an electric blender, beat egg whites until frothy, add vanilla and beat for a few seconds more.
Pour almonds in with egg whites and gently fold until almonds are coated. Add coconut sugar mixture in bowl with almonds and eggs, toss together until almonds are completely coated.
Spread coated almonds onto greased cookie sheet in a single layer. Bake at 250° F uncovered for about one hour, stirring almonds every 15 minutes, until golden and crisp.
- Coconut oil to grease the cookie sheet
- 1 cup coconut sugar
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 egg white
- 3 teaspoons vanilla extract
- 1 pound raw almonds
- Preheat oven to 250° F. Grease cookie sheet including sides, set aside.
- In a small bowl, combine coconut sugar, salt, and cinnamon, set aside.
- In a medium mixing bowl, using an electric blender, beat egg whites until frothy, add vanilla and beat for a few seconds more.
- Pour almonds in with egg whites and gently fold until almonds are coated. Add coconut sugar mixture in bowl with almonds and eggs, toss together until almonds are completely coated.
- Spread coated almonds onto greased cookie sheet in a single layer. Bake at 250° F uncovered for about one hour, stirring almonds every 15 minutes, until golden and crisp.
