Best 4 Vanilla Almonds Recipes

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

VANILLA SUGARED ALMONDS

Steps:

• Preheat the oven to 225°F Line a large baking sheet with parchment paper and set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes.
• Remove from heat and stir in vanilla. Add the almonds and stir to coat. Spread the almond mixture in a single layer onto prepared baking sheet.
• Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.

VANILLA CINNAMON CANDIED ALMONDS

Steps:

• Preheat oven to 250. Line a large rimmed baking sheet with foil and butter it. Set aside.
• In a small bowl, mix both sugars, cinnamon, salt and ginger. Mix well and set aside.
• Add Egg white to large bowl and beat with a mixer or egg beater till frothy. Add vanilla and beat again.
• Add almonds to bowl with egg white and stir to combine. Add sugar mixture and stir again to combine.
• Spread almonds in a single layer on baking sheet. Bake for 1 hour, stirring every 15 minutes.
• After an hour, taste almonds to check for crispness. Adjust baking time as desired.
• When you like crispness, remove almonds from oven and let cool, uncovered.
• Store in airtight container for 1-2 weeks.

BAVARIAN VANILLA ALMONDS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 250 degrees 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. Stir in almonds and mix to coat. 3. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts. 4. Evenly spread nuts onto prepared baking sheet and place into oven. 5. Bake in preheated oven for 1 hour, stirring every 15 minutes. 6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.