These candied cinnamon & sugar almonds are beyond easy and delicious and are a heck of a lot cheaper to make at home than buy at the mall!
Everyone, 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 (as my 6-year old likes to say) to make and I even included step-by-step photos. So what are you waiting for, make some!
Here’s the egg white after being beaten for about 30 seconds. It is starting to get foamy but has a while before stiff peaks form.
After a minute or so the egg white is even more foamy! Exciting stuff, eh?
Here we go, baby. This is how you want the stiff peaks to look…stiff! It usually takes me and my mixer about 4-5 minutes to get to this point. It will vary based on the temperature of your egg white, mixer speed, etc.
Add the vanilla and water and mix again until the egg white is stiff.
Add in the almonds and gently mix.
In a small bowl, combine the brown sugar, cinnamon and salt. And mix it up.
Add the brown sugar mixture to the egg white/almond mixture.
Gently stir it all up.
Turn out the almonds onto the prepared baking sheet.
When they are in the best even layer you can manage, pop them in the oven.
Flip and stir every 15 minutes or so. 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. This is me stirring the almonds after about 15 minutes. Not even close to being done as you can see.
This is after about 45 minutes. Close, but not quite done yet. You’ll have less mess on your baking sheet because I forgot to grease mine. Oops.
To test for doneness, I grab one of the toasty almonds in my fingers and gently press to see if the coating is hard and crunchy. If some of it stickily sticks to your fingers, they need more time in the oven. These look just about perfect.
Let the almonds cool completely before serving or packaging.