November 19th, 2014

Spiced Candied Almonds

This post may contain affiliate links. See my full disclosure for further details.

Dear readers, I’m so sorry about this recipe. Because you’re not going to be able stop eating these Spiced Candied Almonds. 

Spiced Candied Almonds

Don’t say I didn’t warn you. And they only take about 30 minutes to make, so you’ll have a really hard time convincing yourself that they’re not worth the trouble.

They’re no trouble at all, actually, and totally worth it!

This recipe works just as well on other nuts, like pecans and cashews, and you could even use a variety of mixed nuts if you like.

Wrapped up in a cute cellophane bag, these nuts make great neighbor or teacher gifts, and are a welcome change from all of the sweets that are offered up this time of year.

Feel free to adjust the level of cayenne to suit your tastes, but I will say that I always end up wishing I’d added more.

Be sure to save this recipe for Spiced Candied Almonds to your favorite Pinterest board for later.

 

Spiced Candied Almonds

Spiced Candied Almonds

Preparation 5 min Cook Time 25 min Total Time 30 mins
Serves 6     adjust servings

Candied almonds with a sweet and spicy crunchy coating. 

Ingredients

  • 1 egg white, whisked to very frothy
  • 1 tablespoon water
  • 3 cups almonds
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1 teaspoon salt (less if you're using salted nuts)
  • 1/2 teaspoon cayenne pepper, or to taste

Instructions

  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper (don’t skip lining your baking sheet).
  2. In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes Add the nuts and stir to coat well.
  3. Stir in the sugars, cinnamon, salt, and cayenne and mix until nuts are evenly coated.
  4. Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
  5. Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. The coating may appear bubbly and wet in the center of the baking sheet even when nuts are ready to be pulled from oven, but the coating will firm up as the nuts cool.
  6. Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
  7. When nuts are cool enough to handle break into clusters. Transfer nuts to airtight containers or jars and store at room temperature for up to one month.

Recipe Notes

Equipment you'll need to make this recipe:

Check out more of my essential kitchen tools, plus favorite cookbooks and what's in my pantry.

2 reviews

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter | Google+

If you love this recipe, you might also like:

Sweet and Spicy Roasted Chickpeas

Sweet and Spicy Roasted Chickpeas

Buffalo Ranch Chex Party Mix

Buffalo Ranch Chex Party Mix

Honey Graham Snack Mix

Honey Graham Snack Mix

Who Dished It Up First: Adapted from Averie Cooks.

signature

Comments

  1. I love these nuts, but they are hard to stop eating! Thanks Danelle!

  2. These sound incredible Danelle!

  3. Kelly Kardos says:

    What fun is that if we can’t blame someone for blowing out our jeans seams!!?? These look amazing.

  4. Kentucky Lady 717 says:

    Can you use this same recipe for other nuts, like walnuts & pecans ?

  5. Son of a nutcracker! I don’t think these guys will make it from the pan to an airtight container. I shouldn’t have made these right before I sat down to wrap all the Christmas gifts…

 

Speak Your Mind

*