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Candied almonds are perfect for snacking, topping ice cream, or sharing with friends! 

I’ve been a little obsessed with flavored almonds ever since I learned how easy they were to make at home. I mean 5 minutes are all that stand between you and the flavored nut of your choice. My fave is probably these spicy toasted almonds. But last spring when we were wandering around the crafts fair at our local park I passed maybe half a dozen vendors selling candied almonds. But at $5 for a tiny bag I thought ‘no thanks’ and kept on walkin’. So when I came across this recipe from my friend Whitney I was like hell yeah! And headed to the grocery store.

I was going to use pecans, honest I was, but almonds were on sale and I like things that are on sale and $5 cheaper than the alternative. Candied almonds are the bomb.com. Seriously. I’ve eaten probably about half the batch already and keep tucking them in a corner of the kitchen so no one else will eat them. Although, I might be the only almond eater in the house anyway and that’s fine by me! But I’m still compelled to hide them juuuuuust in case.

If you were a nicer person than me they’d be a great gift for the holidays and are going on my must make for friends list this year! Since I’d never made them before I was kinda fascinated by the process and if I had to compare it to something it strikes me as basically baking up a little meringue shell around a nut. Which sounds cool when I say it out loud. But the whipped egg whites plus the sugar and spices are basically that and provide a beautifully sweet crunch. I did leave out the cardamom because we didn’t have any and a bottle at the store was $11. Sorry not sorry.

So far I’ve enjoyed these by the handful, on top of ice cream {hands down my favorite method}, and with cheese. It’s that sweet and salty thing. I can’t resist it. However you decide to devour these they’re worth the effort.

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Candied Almonds {Inspired by Series}

Yield: 3 cups

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 3 cups almonds
• 1 egg white
• 1 Tbs water
• 1 1/4 cups sugar
• 1 tsp cinnamon
• Pinch of salt

Instructions

1. In a large bowl beat egg whites and water until stiff peaks form, about 5 minutes.
2. Fold in sugar and cinnamon until combined and then fold in almonds until well coated.
3. Spread on a baking sheet lined with parchment paper or a silicone baking mat and bake at 300 degrees for 45 minutes.
4. Stir with a wooden spoon every 15 minutes to break up any chunks that form.
5. Allow to cool completely before transferring to an airtight container.