Cinnamon Vanilla Almonds
Yes, Like at the Mall!
I recently made these addictive Cinnamon Vanilla Almonds at Christmas and gave them out as gifts to my co-workers.
I started out trying to figure out how to make them because they are my son Conner’s favorite thing to get at a ball game, or the mall, or anywhere else you walk by those booths and stop dead from the aroma of freshly baked candied vanilla almonds.
They were a big hit! Someone asked me for the recipe recently and I realized I hadn’t posted it for you guys so here goes!
P.S. We might have eaten half of the first batch and had to make another one for the gifts.
They taste and make your house smell just like the ones you get at the mall or ballgames! No potpourri or scented candles needed! They are so delicious!
I tested several recipes of these -the crock-pot version and the oven baked versions. I did not care for the crock pot version at all. It ended up being sticky and I had to finish them in the oven. I tweaked a few different recipes and came up with my own as follows!
Also – one recommendation – I believe the almonds took longer than the pecans, and some of the pecans were darker and a tad burn, so when you get to the part where you coat them with the egg whites, do the almonds first and put them on a separate baking sheet and then do the pecans separately as well. Check the pecans after 25 minutes. You just want all the stickiness or wetness to have hardened and look sugary and hard. If you still see any sticky wetness, pop them back into the oven for another five minutes and check them again!
- 1 large egg white
- 1 T. pure vanilla extract
- ½ c. sugar
- ¼ c. brown sugar, packed
- 2 t. ground cinnamon
- 5 c. raw almonds or pecans or mixture of both (not roasted or salted!)
- (Note: I used 2½ cups almonds and 2½ cups pecans and LOVED)
- Preheat oven to 300º
- Line a baking sheet with parchment paper
- Whisk egg white and vanilla in small bowl
- In a large bowl, combine sugars and cinnamon
- In another bowl, add nuts and pour egg white mixture over top. Mix well, making sure to coat all nuts completely.
- Add wet nuts to sugar mixture bowl
- Mix well to coat all nuts completely
- Spread nuts out evenly on parchment lined pan
- (I used a spider (or large slotted spoon to lift nuts from bowl tapping to remove excess sugar mixture)
- Bake for 30 minutes. Check to see if any nuts are still moist, If so, cook an additional 5 minutes and check again.
- Let cook and if any are stuck together, break apart.
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