Sugar and Spice Candied Almonds
My dad sends Heggy's chocolates to me at work because they are absolutely the best chocolates in the world. But he doesn't send them for me to eat. He sends them to help me make friends. Yes, I am that awkward and strange that my father feels a need to bribe people to like me. (The obvious flaw being that as soon as the candy is gone, so are my friends.)
If you don't happen to have a parent to send you bribe treats, make these. They are easy and quick to prepare, and are ridiculously addictive. If I had known that candied almonds were so easy to make, I wouldn't have wasted so many years of my life not making them! All of the ingredients are staples that most people already have in the house, and there was less than 10 minutes of active prep time required (which is good when you have a sick, sleepy baby). Jake needed to have his hand physically removed from the bag to stop him from finishing them off. Yes, you should be getting off the couch and moving to the kitchen right now.
This recipe is just one example of why I love The Secret Recipe Club. I would have never made candied almonds had I not been been assigned Cookin' With Cyndi in the random blog selection. And these have a spicy cayenne kick that isn't overwhelming, but makes you stop and ask what that mystery taste is. Then, of course, you eat 27 more almonds to investigate. Thanks for the great recipe, Cyndi!
Sugar and Spice Candied Almonds
⅓ cup brown sugar ⅔ cup white sugar 1 teaspoon kosher salt ¼ teaspoon cayenne 1 teaspoon cinnamon 1 pound almonds 1 egg white, room temperature 1 tablespoon water
Preheat the oven to 300˚. Mix together the sugars, salt, cayenne, and cinnamon and set aside. In a separate bowl, beat egg white until frothy but not stiff; add water and stir until combined. Add almonds and stir to coat evenly. Sprinkle the nuts with the sugar mixture and stir until evenly coated. Spread the sugared nuts in a single layer on a cookie sheet fitted with parchment paper (trust me, you don't want to do the pan scrubbing from this!). Bake for 30 minutes, stirring occasionally as needed. Remove from the oven and separate the nuts as they cool. Let cool completely before serving.
Source: Cookin' with Cyndi
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