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In a large pot, combine sugar, almonds and water. Cook them over medium heat stirring constantly with a hard utensil such as a nylon or wooden spoon. The water will boil and as the sugar melts it will form a sugar syrup. Then, it will start to dry down and crystalize, coating the almonds with a white mixture.
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In a small bowl, combine sugar, sea salt, and cinnamon, set aside. In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute). Add almonds to wet mixture and stir until evenly coated. Once almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed.
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Add the almonds to the egg whites and stir to coat. Pour the cinnamon sugar mixture over the nuts and stir until the almonds are evenly coated in sugar. Spread the coated almonds out on a baking sheet covered with parchment paper. Bake in a preheated 300ºF oven for 30 minutes, stirring once halfway through.
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Instructions. Line a medium plate or baking sheet with parchment paper and set aside. Add 3 tablespoons sugar (save ½ tablespoon for later use), water, butter, cinnamon and salt into a small skillet. Place over medium heat and cook stirring occasionally until it you begin to see bubbles around the edges.
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Directions: 1. Preheat oven to 250 degrees F and line a large baking sheet with parchment paper. 2. In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy. Stir in almonds and mix to coat. 3. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts.
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2 cups (290 g) raw whole almonds. In a separate dish, whisk together sugar, cinnamon, and salt until well combined. ⅔ cup (133 g) granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon table salt. Pour sugar mixture over almonds and use a spatula to gently toss ingredients together until almonds are completely coated with the mixture.
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Prep the baking sheet: Line your baking sheet with parchment paper and preheat the oven to 300°F (150°C). Make the candy coating: To a large mixing bowl, add the egg white, water, and vanilla. Whisk the mixture until it's frothy and well combined. Add the raw almonds and stir to coat evenly in the egg white mixture.
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Combine brown sugar, granulated sugar, cinnamon and salt, set aside. Place almonds in a large bowl. In a separate bowl whisk egg white, water and vanilla until frothy. Pour over almonds in mixing bowl and toss to evenly coat. Add sugar mixture to almonds and toss to coat. Spread into an even layer on prepared baking sheet.
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Line a large, half sheet baking sheet with a silicone baking mat or parchment paper and set aside. Preheat oven to 300°F. Egg White Mixture. In a large bowl, whisk together the egg white, vanilla extract, and water until foamy, about 2 minutes. Add the almonds and toss until completely coated in mixture.
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In a large bowl, beat the egg white and cream of tartar with an electric mixer until light and frothy, about 4 minutes. Beat in the vanilla until just combined. Fold the almonds into the egg white mixture, coating completely. In a small separate bowl, combine the white sugar, brown sugar and salt. Stir the sugar mixture into the almond mixture.
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Pour the sugar mixture into the bowl with the egg coated almonds and stir until well mixed. Scoop the coated almonds onto your prepared baking sheet and spread out. Avoid the almonds touching each other. Bake the candied almonds for 45 minutes to 1 hour 20 minutes. Stir in 15 minute increments, to ensure even coating.
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Instructions. Line a large baking sheet with a silicone baking mat or parchment paper. Grease the baking mat/parchment paper with butter. In a nonstick pan, combine sugar, water, vanilla extract, and cinnamon. Bring to a boil over medium heat. Add almonds. Cook and stir the mixture until the water has evaporated.
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1 (11 oz. pkg) lightly salted almonds, divided. 1 1/2 c. semi-sweet chocolate chips. Set your Crock-pot or slow cooker on low. Add the vanilla and chocolate candy coating, chocolate chips and 1 1/2 c. almonds. Reserve the remaining almonds for topping. Let the ingredients melt together in the crock pot for 60-90 minutes. Stir occasionally.
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Directions. Line a baking sheet with waxed paper. Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds. Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.
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Spread coated almonds onto the buttered baking sheet. Bake in the preheated oven, stirring every 20 minutes, for 1 hour and 20 minutes. Cool on the baking sheet for at least 15 minutes before serving. Store in an airtight container, for up to two weeks. Keyword candied nuts, almonds, Christmas candy.
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Quick and Easy Recipe for Graham Cracker Almond Candy
Preheat the oven to 250°Fahrenheit (120°Celsius). Line a baking sheet with parchment paper. In a small bowl, whisk together the egg white and vanilla extract until frothy. Add the almonds to the egg white mixture and toss to coat evenly. In a separate bowl, whisk together the sugar, cinnamon, ginger (if using), and salt.
