Vanilla Cinnamon Candied Almonds

Yield: 6.5 servings


  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoon vanilla bean paste (or vanilla extract) 
  • 1 teaspoon ground cinnamon (heaping)
  • 1 teaspoon ground cardamom (to taste)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 egg white
  • 1 pound raw almonds (whole)


  1. Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside.
  2. To a small mixing bowl, add both sugars, cinnamon, cardamom,salt, ginger, and stir to combine. Set aside. 
  3. Add egg white to a larger mixing bowl and beat with a hand mixer until frothy. Add vanilla bean paste and beat again to combine. This can be done with a whisk, but will take longer.
  4. Add almonds to the bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine.
  5. Spread almonds out in a single, even layer on the prepared baking sheet. Back for 1 hours, stirring almonds every 15 minutes. For larger batches or extra crispy bake for an additional hour.
  6. After almonds have baked an hour, taste one almond to check for desired crispiness. Adjust baking time per your tastes.
  7. Let almonds cool, uncovered. 
  8. Nuts can be served warm or at room temperature. Store in an airtight container at room temperature for 1-2 weeks.  
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