One of my favorite stalls at the farmers market is an almond purveyor who has a whole array of different spiced and candied nuts. Sweet, spicy, salty — whatever your preference there is a flavor combination that will suit your craving. I always thought candied almonds were a difficult thing to make ... until I tried this recipe. These are a delicious snack and so easy to make.
You can make your own five-spice powder if you don't have any, or do what I did and just use a mix of your favorite fall spices. I used a combination of cinnamon, cardamom, nutmeg and cloves, and just a dash of allspice for good measure.
These are a bit addictive, so don't expect a batch to last long! They're also great to make as small gifts during various holidays. Just pour them into a mason jar and tie a ribbon around it.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: About 1 pound of sweet and nutty goodness
Cinnamon and Spice Candied Almonds
- 1 teaspoon extra virgin olive oil
- 1 pound raw, skinned almonds, or walnuts or peanuts
- 2 egg whites, lightly beaten
- 1/2 cup organic raw cane sugar
- 1.5 tablespoons five-spice powder
- 1 teaspoon fine sea salt
- Preheat oven to 300 degrees F. Lightly grease a cookie sheet with the oil.
- Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and the salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and the salt.
- Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for up to 40 to 45 minutes, but checking at 30 minutes. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. These will keep for up to 1 week in a tightly covered container.
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