Two unrelated events bring this recipe for Candied Almonds to you today: a spice hunt and stumbling upon a drool worthy candied nut recipe.
The spice hunt: From the moment I saw this Autumn Spice Blend post from Marnely of Cooking with Books, I was looking for a way to use it. The ground vanilla bean is what intrigued me. Ground vanilla bean? Am I the only one who hadn’t heard of this? My search began.
I hoped to find them locally – in bulk spices at Whole Foods, at our local Savory Spice Shop, or in our natural food store’s bulk spice section, fail. Online I found them at Williams Sonoma’s website, but ended up buying them from an Etsy shop based in Oregon. So I made the spice mix, now how to use it?
Which brings me to the second event: clicking through to the Cinnamon Sugar Candied Nuts post by Chung-Ah of Damn Delicious. Kismet. It’s such a simple recipe, but it makes the best candied almonds you could hope for. The ingredients are perfectly proportioned to coat every nut in spicy, salty, sweetness – it’s just the kind of thing to share this holiday season (along with these Sugared Pecans) with guests who pop by, with neighbors as filled little tins wrapped in ribbon, or mailed across the country to a new friend.
- 2 teaspoons Autumn Spice Blend
- 1 egg white
- 3 cups raw almonds
- 1/2 cup natural cane sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon kosher salt
Autumn Spice Blend
You'll find the Autumn Spice Blend at this link.
For the Candied Almonds
Preheat oven to 300°F.
Line a baking sheet with parchment paper.
Add egg white to a medium bowl; whisk until frothy. Add almonds and stir to coat evenly.
In a separate bowl, combine sugars, Autumn Spice Blend and kosher salt; add to almonds and stir to coat evenly.
Spread coated almonds evenly over prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Cool completely before serving or storing.