Cinnamon & Sugar Almonds

"I need deez."

That's what I said to myself when I saw this recipe.  Actually, I said that when I saw quite a few recipes on Dena's site, Oh! You Cook!  I was quite fortunate to be assigned Dena's food blog for this month's Secret Recipe Club because she pretty much makes everything that I want to eat. And because I'm definitely going to need that Chocolate Tart in a Macaroon Crust (for Easter, for the kids...that I didn't celebrate with), and that Lazy Lasagna (that I may be a little too lazy to make sometimes, but I have really really good intentions), and that Baked Lemon Herb Fish (I really need to make a fish dish soon because one cannot live on chocolate alone, although I seem to be testing that theory.)

After all this searching, I finally decided on the Cinnamon and Sugar Almonds.  I hadn't "candied" anything in a while and I have been trying to eat healthier recently because ALL OF THE SUGAR AND CARBS HAVE BEEN VISITING ME!  So anyhow, instead of making anything with chocolate or pasta (sadly), I decided that these almonds would be my gateway back into the Land of the Healthy.  There's a little bit of sugar and a little bit of spice and a lot of healthy protein.  So let's do this!


Cinnamon and Sugar Almonds
from Oh! You Cook!
makes ~2 cups of candied almonds

Print Recipe

  • 1/2 cup packed light brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 egg white, room temperature
  • 1 tsp. cold water
  • 1/2 tsp.  vanilla extract
  • 2 (6 oz.) bags unsalted whole almonds

1) Preheat the oven to 250 degrees F.  Place a piece of parchment paper on a baking sheet and set aside.  You can also use a silicone baking mat if you have one.

2) In a small bowl, combine the brown sugar, salt and cinnamon.  Set aside.

3) In a medium bowl, whisk the egg white until a stiff peak forms.

4) Add the water and vanilla, then beat until a stiff peak forms once again.

5) Gently fold in the almonds, making sure they are evenly covered in egg whites.

6) Fold in the cinnamon-sugar mix.

7) Turn the almonds out onto the lined baking sheet, in a single layer.

8) Bake for 1 hour, stirring and flipping the almonds every 15 minutes.

9) The almonds will be done when the cinnamon sugar coating is dry, hard and crunchy.

10) Cool completely.  Be aware that the almonds make crackling noises as they cool!  Store the almonds tightly in a container for a few days at room temperature, or in the refrigerator for up to a week.