Cinnamon Candied Almonds

Things that are inherently awesome about candied nuts:

1. They make eating salad enjoyable, and - dare I say it? - satisfying.
2. They're so so simple to make. And make you feel gourmet and big time.
3. They make your house smell like heaven. Good smells give you good vibes. Send those good vibes out into the world, and they come right back to ya. In the form of other good things. It's true. It's science.
4. They're giftable, and impressive gifts at that.
5. They're gluten-free.
6. They smell like the holidays. They feel the holidays. They're meant for the holidays.

Do you seriously need more reasons? Go forth and candy some nuts!

It's the holidays.

Cinnamon Candied Almonds
adapted from My Baking Addiction


Ingredients
1 egg white
1 tsp. vanilla extract
1 tbsp. water
1 lb. nuts (almonds or pecans or walnuts..or all!)
3/4 c. white granulated sugar
1 tsp. cinnamon
1 +1/2 tsp. fleur de sel (or fine grain sea salt)

Instructions

Preheat your oven to 250 degrees F and line a sheet pan with parchment paper.

In a large bowl, combine the egg white, vanilla extract, and water. Beat mixture with a whisk until frothy, about 30 seconds.

Add the almonds and mix to coat.

Next, mix the sugar, cinnamon, and salt. Thus creating, what I like to call, "cinnamon sugar, salted."


Add the sugar mixture to the nut mixture, mixing gently with a spatula to thoroughly coat the nuts.

Spread the nuts evenly on the baking sheet and bake for one hour, stirring the nuts every 15 minutes or so.

Let the nuts cool on the pan and then store in an airtight container. Nuts will keep for about 3 weeks in an airtight container.

Cinnamon candied almonds.

Good for the mind.
Good for the soul.
Good for feeling totally professional.
Good for making friends.
Good for good smells.

Good for the baking...tonight!