…candied-coated, vanilla-flavored nuts
Every time I go to the mall, I always make sure to pass by the kiosk selling roasted almonds and candied pecans. The sugary aroma that surrounds the stand is enough to make me want to shout! I never wanted to dish out the $7.00 for a small bag so I decided to make them myself. They can’t be that hard, right? Right! I followed a recipe found on My Baking Addiction for sweet, vanilla-flavored almonds…but instead, I used pecans. Let me tell you, they turned out brilliantly and are now my go-to afternoon snack. They are so tasty and go great atop a spinach salad, inside a baked apple or pear, or even tossed in your favorite trail mix. The crunchy sugary shell on the outside is heavenly and the hint of vanilla left on your taste buds after a few bites is nothing short of wonderful. The best part is that the sweet smell of the vanilla and pecans fills your house with a long-lasting scent—no need for candles today :)
Yield ≈ one pound candied nuts
1 egg white
1 teaspoon vanilla extract
1 tablespoon water
1 pound almonds or pecans
3/4 cup of sugar
1 teaspoon of ground cinnamon
1 ½ teaspoons of fine grain sea salt
(1) Preheat oven to 250°F and line a large baking sheet with parchment paper
(2) In a large bowl, combine egg white, vanilla extract and water; Beat mixture until frothy
(3) Stir in almonds and mix to coat
(4) Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts
(5) Evenly spread nuts onto prepared baking sheet and place into oven
(6) Bake in preheated oven for 1 hour, stirring every 15 minutes
(7) When cool, pack in an airtight jar; They will keep at room temperature for about 2 weeks….enjoy :)