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.

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. 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 super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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