Heat oven to 250°F and line a rimmed baking sheet.
Whisk egg white and vanilla extract together in a large bowl, then add the almonds and toss to coat.
Combine both sugars, cinnamon, cacao powder and salt in a small bowl. Sprinkle over the almonds and toss to coat.
Spread almonds on prepared baking sheet and bake in the hot oven for 45 minutes, carefully stirring once every 10-15 minutes. Increase oven temperature to 360°F and finish baking the almonds for 10-15 minutes (watch them closely, do not overbake or they may burn!).
Let almonds cool on the baking sheet. Store in an airtight container for up to 5 days.
Nuts: I have always made this recipe with unhulled whole almonds, but I’ve seen people make it with slivered or sliced almonds, too. The recipe also works with mixed nuts, cashews, pecans, walnuts… If that’s what you prefer!
Egg white: This is definitely needed here to help the sugar coating stick to the nuts. If you need an egg-free recipe, check out my old recipe made on the stove without eggs here.
Cocoa powder: You can leave this one out if you don’t have it on hand, it just helps with the color of the candied almonds.
Vanilla: If you don’t have any vanilla extract on hand, use the same amount of water. It won’t add flavor, but you need this touch of liquid to help the sugar dissolve.
Make sure to evenly coat the almonds first with egg white, then with the sugar mixture. That way you’ll get an even glaze on all the nuts.
Careful when stirring the nuts during the baking time, then oven is on a lower temperature but it’s still hot. Use oven gloves and be cautious if you have young kids or pets around.
Watch the almonds closely for the last 10 minutes of baking, after increasing the oven temperature. They burn if you bake them for too long.
Let the almonds cool completely before packing them up to help them retain their crunchiness.
Keep the cooled nuts in an airtight jar or container at room temperature. I recommend eating the nuts within a week for the best taste and texture.
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