Tuesday, April 2, 2013
I've had a bag of almonds sitting around for months (pretty much since the original recipe was first published), but I finally had the type of free time where I decided that 'bake allllll the things' was the order of the day. Didn't change anything on this one except to double the cinnamon, because that's what I do.
1 lb shelled almonds (peels on, preferably)
1/3 cup brown sugar
1/3 cup white sugar
2 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 tsp vanilla extract
Preheat the oven to 300ºF. Mix the brown sugar, white sugar, cinnamon, and salt together in a small bowl.
Separate the egg white from the yolk, and discard the latter (or save it for an omelette or something). Whisk the white in a large metal or glass bowl until it's entirely foam and no liquid. Add the vanilla and whisk a bit more.
Toss the almonds in the egg white until they're coated, then add the sugar mixture and stir through.
Spread the almonds on parchment paper or foil on a large baking sheet. They don't have to be spread evenly, but avoid big piles, as they'll stick together.
Bake for 30 minutes, stirring halfway through. Let the almonds cool for at least half an hour, and then stir again to break up clumps and shake off excess sugar.
Then hide them from yourself because otherwise you'll eat all of them.