Ingredients
Scale
- 3 Cups Raw Almonds
- 1 Egg White
- 1 Tbsp. Vanilla Extract
- 3/4 Cup Sugar
- 1 teaspoon Sea Salt
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 250°F.
- Line a baking sheet with foil or a Silpat.
- In a small bowl, combine the sugar, salt and cinnamon.
- In a large mixing bowl, whisk the egg white until frothy (about 1 minute). Then whisk in the vanilla extract until combined.
- Add the almonds to the egg white mixture all at once. Toss them gently with a rubber spatula (or your hands if you prefer) until every almond is evenly coated.
- Immediately sprinkle the cinnamon sugar over the coated almonds. Don’t wait—sprinkle it all at once. Toss the almonds again with the spatula to ensure the sugar sticks evenly to the egg-white-coated almonds.
- Transfer the coated almonds to the prepared baking sheet. Spread them out into a single layer.
- Bake for 1 hour, stirring every 15 minutes so they toast evenly.
- Remove the almonds from the oven and allow to cool and store in an air tight container.
- Prep Time: 10 minutes
- Cook Time: 1 hour
