Purim Basket Treat Pt. II - Candied Cinnamon & Sugar Almonds

Another Purim or Hadassah meeting treat:  candied cinnamon and sugar almonds. 

Do not ... I repeat, DO NOT taste any, not even to see if they are done.  Just package them up in really pretty gift packs, and do it fast before you weaken.  Make them and get them out of the house.  They are like crack.  You will be unable to restrain yourself from eating the entire batch, stopping only occasionally to breathe (and to lick your fingers). 

I found the original recipe at Mel's Kitchen Cafe, but unlike most of the recipes I steal adjust, there was no need to make any changes.  If you can't find unsalted almonds, use the salted kind and omit the added salt.

Sorry, no photos this time, unless you visit the original source.

Candied Cinnamon & Sugar Almonds
from: Mel's Kitchen Cafe
Makes about 2 cups of candied almonds

1 egg white
1 tsp. cold water
1/2 tsp. pure vanilla extract
2 cups unsalted roasted almonds (2-6oz. packages)
1/2 cup packed light brown sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon

Preheat oven to 250F. Line a large rimmed baking sheet with foil and lightly spray with cooking spray.

In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff.

Add the almonds and stir gently to coat with the egg white mixture.

In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well.  The whipped egg white will deflate a lot, but don't worry.

Pour the almonds out onto the prepared baking sheet and carefully spread them out into a single layer the best you can.

Place the baking sheet in the oven and bake for about an hour, stirring and flipping the almonds with a spatula every 15 minutes, until the almonds look dry and, when pressed, feel hard and crunchy (be careful at this step; if the almonds are too wet, the coating will stick to your fingers like napalm).  

Cool completely before serving or packaging.


Popular posts from this blog

Fruit Salad with Honey-Lime Dressing - Easy

Slow Cooker Parmesan-Mushroom Risotto