Cinnamon Sugar Almonds

Ingredients

• 1/2 Tbsp softened butter
• 4 cups whole blanched almonds
• 1 large egg white
• 1 Tbsp pure vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1

   Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.

2. 2

   In a medium-size mixing bowl using an electric mixer, beat together the egg white and vanilla extract on medium-high speed for 2-3 minutes or until the egg white has expanded and looks creamy and light beige in color.

3. 3

   Add the almonds to the mixing bowl. Stir to evenly coat the almonds with the beaten egg white.

4. 4

   Pour the granulated sugar, brown sugar, cinnamon and salt into a large plastic storage bag. Seal the bag and shake to combine.

5. 5

   Drop the egg white coated almonds into the cinnamon-sugar mixture.

6. 6

   Seal the bag and shake until the almonds are coated on all sides.

7. 7

   Pourthe almonds onto the prepared pan and spread in a single layer. 1 hour stirring every 15 minutes.

8. 8

   Bake for 1 hour stopping to stir every 15 minutes. Spread on wax paper and cool completely.

9. 9

   Store tightly covered at room temperature for up to 1 month.