Candied almonds are so handy to have around this time of year. You can give them as gifts, serve them at parties and sprinkle them on salads.
And in addition to all those things, you can grind them into a non-clumpy, non-grainy sweet almond butter. These almonds really are sweet, so if you do grind them into butter I suggest throwing in an equal part of unsweetened almonds to balance the sweetness. That’s up to you, but the candied almonds should transform into a creamy butter and not clump up, which is what always happens when I try to add honey or maple syrup to unsweetened ground almond butter.
So serve the almonds as is or grind them into butter. The original recipe is from Nielsen Massey. My family liked the almonds made with the full amount of sugar, but I think they might better with a tad bit less.
- 1/2 cup sugar
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1 egg white
- 1 tablespoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 3 cups whole almonds
- Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper or nonstick foil.
- In a medium bowl, combine sugars, cinnamon, salt and cayenne pepper; set aside.
- In a large bowl, whisk egg white until frothy, then whisk in vanilla and almond extracts. Add almonds and stir to coat. Then add about 3/4 of the sugar mixture and stir well. If you feel like the almonds need more sugar mixture, stir in the rest.
- Bake at 250 for 65-75 minutes, gently stirring every 15 minutes.
- Let cool completely and keep in an airtight container.