October 16, 2012

Addictive Candied Almonds

 I could eat an entire cereal bowl of these. They're candied almonds with spices and are sweet and salty with a tiny bit of heat. So good! I served these to my guests on Thanksgiving and they were enjoyed by all. Luckily, I had a stash of my own and I'm munching on them now. Over a week later and they are still crunchy! 

Right out of the oven, the house smells divine!

Dark brown sugar

White sugar

Teaspoon of salt

Cinnamon, nutmeg and chipotle and a touch of granulated garlic

The white of one egg (save the yolk for something else or eat it...raw or cooked..whatever you're into)

Whip the egg white with water until frothy, with soft peaks and add in raw almonds. I keep them in a reused airtight jar :)

You can use different nuts! Try walnuts, pecans, cashews, peanuts etc.

Toss to coat

Pour in the sugar mixture and toss together until it's evenly distributed.

It should look something like this.

Line a tray with foil and spray with cooking spray or oil. Spread into a single layer and bake at 300F for about 30 minutes.
Try to not eat them out of the oven...they're really, really reaaaallly hot!

Addictive Candied Almonds

To make these, you'll need...
1/3 cup dark-brown sugar
1/2 cup & 3 tablespoons white granulated sugar
1 1/4 teaspoon salt
1/4 teaspoon chipotle powder
1 teaspoon ground cinnamon

1/4 teaspoon granulated garlic
A (large) pinch of nutmeg
1 pound raw almonds or nut of your choice
1 egg white, room temperature
1 tablespoon water

  1. Preheat oven to 300 degrees and mix all your dry ingredients (except for those 3 tablspoons of white sugar) making sure there are no lumps. 
  2. Whip the egg white and water until really soft peaks form. Add nuts and stir to coat. 
  3. Sprinkle nuts with sugar mixture, and toss until evenly coated. 
  4. On a baking sheet, covered with parchment and lightly greased, spread the nuts out in a single later.
  5. Bake for about 30 minutes, stirring occasionally. Your kitchen will smell oh, so good!
  6. Remove from oven, sprinkle on that sugar you saved, toss and separate nuts as they cool. 
  7. When completely cool, you can store them in an airtight container for later, or serve in a bowl.

Page Views


Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

Follow Me



home cooking Tank meat vegan vegetarian nature baking smart shopping flowers garden Toronto Richard dessert food pork beef chocolate chicken noodles cake eating out fruit ravine review Animals Birthday sick girl cosmetics dining out cookies BBQ Chinese Halloween cupcakes plants roasted potatoes Christmas bugs nailpolish pasta seafood steak cat drinks fish sandwich snack turkey Spring family ice cream raspberries recipe strawberries Park burger dog make up rice Indian bread free peanut butter pizza tomatoes CNE Kids Korean Thanksgiving Tulips afternoon tea buffet movies online shopping soup vanilla video birds coffee kale lemon pancakes pumpkin ribs sprinkles winter Autumn Barca Mother's Day Rich Star Wars Summer Valentine's Day Vietnamese breakfast death sale scones sushi trees Japanese boots burgers gardening hot and spicy macro nuts seedlings sweet potatoes toys vegetarian food festival wraps Brick Works Chanukah DIY Easter Instagram Katie Passover art bee brunch bunny caramel cranberries curry donuts downtown duck herbs knitting lamb lobster pool raccoon red velvet spiders tacos Caribbean Chinese New Year Dragon Pearl Edwards Gardens Father's Day Gardien George Foreman Grill Greek Lens Baby Lola St. Jacobs Thai all you can eat beaches books candy cheese clothing coconut crafting dumplings eggs infinity scarf mashed potatoes muffins oatmeal peking duck pesto pie portrait salmon samosas smoothie spectacles tofu tree vet America Canada Day Canon 50mm Canon T2i Comic Con Cuisinart Keurig Markham Music Ohio T1i ants apples bagels baking with beauty box bruschetta camera lens cereal cheese cake cinnamon cream cheese custom dragon fly ducks eye farm fireworks french toast fries frozen garage sale green tea hair care honey horses hot dogs hotel king crab laundry limes moon picnic popcorn rain rapini road trip salsa samples sauce scary skin care steam buns vega vegan. vegetarian weekend zoo 35mm Amaris Atticus Canon 55-250mm CoverGirl Disney Earth Day Five Guys Greenies Ikea Italian L'oreal Matt and Nat Melitta Mum Nikon P5100 Purex Rammstein Revlon Richard. vegan Rosh Hashanah Salad King Sci-Fi Shanghai Singapre Skinny Cow Spirng Starbucks Tank Girl Whittamore's farm Winston bag basil bees boats brownies brushes bubble tea bubbles butter tart butterscotch cake mix cookies camping candied carob cars cashew cheese casserole celebrity chicken. meat chili chipmunk cicada circus clown compost contest cookie couscous crochet deep fried deer dehydrator doves dreams eating out. duck elephants face mask fail fairy shrimp fassbender fly gadget granola green beans ground cherries gum hair dye hockey home cooking. chili home cooking. meat juicing kettle corn lawyer left overs mango marshmallow matzo meringue middle eastern nature. bugs. animals olive ornaments parfait peppers piano play time polenta pomegranate prints pumpkins racoon regrowing shopping snacks snail snowflakes soy squares steak. beef stew surprise travel upick veal venison waffles wallpaper wasp wedding worm yogurt yorkshire pudding youtube