Cinnamon Vanilla Almonds
These are sweet, spicy, almonds flavored with vanilla extract and almond extract. This recipe calls for a very generous amount of sugar mixture, so feel free to use less. I recommend pouring in about 3/4 of the sugar mixture, then adding the rest if you feel the almonds need more coating.
- 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.