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Candied Almonds


  • Bavarian Vanilla Almonds {Candied Nuts}
  • Bavarian Vanilla Almonds {Candied Nuts}

February 8th, 2011

Yield: one pound candied nuts

Ingredients:

  • 1 egg white
    1/2 teaspoon vanilla extract (1 teaspoon of Vanilla Extract if you are using regular granulated sugar instead of vanilla sugar
    1 tablespoon water
    1 pound almonds or pecans
    3/4 cup of vanilla sugar (if you do have vanilla sugar, simply substitute regular granulated sugar)
    1 teaspoon of ground cinnamon
    1 ½ teaspoons of Vanilla Fleur de Sel (if you do not have Vanilla Fleur de Sel simply substitute fine grain sea salt)

  • 1 egg white
    1/2 teaspoon vanilla extract (1 teaspoon of Vanilla Extract if you are using regular granulated sugar instead of vanilla sugar
    1 tablespoon water
    1 pound almonds or pecans
    3/4 cup of vanilla sugar (if you do have vanilla sugar, simply substitute regular granulated sugar)
    1 teaspoon of ground cinnamon
    1 ½ teaspoons of Vanilla Fleur de Sel (if you do not have Vanilla Fleur de Sel simply substitute fine grain sea salt)

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.

    4. Evenly spread nuts onto prepared baking sheet and place into oven.

    5. Bake in preheated oven for 1 hour, stirring every 15 minutes.

    6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.

  • 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.

    4. Evenly spread nuts onto prepared baking sheet and place into oven.

    5. Bake in preheated oven for 1 hour, stirring every 15 minutes.

    6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.


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