Coat the almonds with beaten egg white, then the sugar/cinnamon mixture then bake them low and slow.
- 2 - 3 1/2 cups whole, raw, almonds 2 cups fit easily on a large baking sheet. Use 2 baking sheets if you are doing 3 1/2 cups.
- 1 egg white Beaten until frothy.
- 1 T vanilla extract
- 1/2 c packed brown sugar
- 1/2 c granulated sugar
- 1/2 tsp salt
- pinch ground cardamom optional. Vanilla and cardamom pair well together.
Adjust oven rack to middle position and preheat oven to 250.
In a large bowl, beat the egg white until frothy. Stir in the vanilla. Add the almonds and stir well to make sure they are all coated with the egg white.
Combine the sugars, salt, cinnamon, and cardamom in a medium bowl.
Add the sugar mixture to the almonds and stir well to make sure each almond is well coated with the mixture. It will be thick.
Spread the almonds on a large, rimmed cookie sheet and bake at 250 for an hour. Set your phone timer and stir them every 15 minutes - it prevents them from clumping together.
Let cool before transferring to serving or storage vessel.
Low and slow is important in this recipe. I've tried various roasting techniques at 350 and feel like the almonds have a burnt aftertaste.
This recipe is perfect for parties, car trips, hostess or Christmas gifts.
The almonds also make a great addition to other recipes where nuts are called for such as coffee cakes or muffins.