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1 1/2 cups granulated sugar
1 egg whites
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups whole unblanched almonds
Heat oven to 300 degrees F. Line a large baking sheet with aluminum foil or parchment paper.
Please sugar in a large bowl.
Beat egg lightly in medium size bowl.
Stir in vanilla extract and salt.
Add almonds, tossing until coated with egg mixture.
Using a slotted spoon, transfer the almonds to sugar in a bowl; toss well to coat almonds evenly.
Remove coated almonds to the prepared baking sheet, spacing the almonds 1/2 inch apart.
Bake for 20 to 25 minutes or until almonds are golden.
Cool almonds completely on baking sheet.
Store in airtight containers for up to 1 month.
Nut and Seed Recipes
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