1 1/2 C granulated sugar
1 egg white, lightly beaten
1 1/2 tsp vanilla
1/8 tsp salt
2 C whole blanced almonds
Preheat ove to 300F. Line large baking sheet with aluminum foil or parchment paper.
Place sugar in large bowl, set aside. Stir vanilla and salt into lightly beaten egg white. Add almonds, tossing until well coated with egg mixture. Using a slotted spoon, transfer the almonds to sugar in bowl; toss well to coat almonds evenly. Remove coated almonds to the prepared baking sheet, spacing nuts about 1/2 inch apart.
Bake for 20-25 minutes or until almonds are golden. Cool completely on baking sheet. Store in airtight containers up to 1 month.
1 egg white, lightly beaten
1 1/2 tsp vanilla
1/8 tsp salt
2 C whole blanced almonds
Preheat ove to 300F. Line large baking sheet with aluminum foil or parchment paper.
Place sugar in large bowl, set aside. Stir vanilla and salt into lightly beaten egg white. Add almonds, tossing until well coated with egg mixture. Using a slotted spoon, transfer the almonds to sugar in bowl; toss well to coat almonds evenly. Remove coated almonds to the prepared baking sheet, spacing nuts about 1/2 inch apart.
Bake for 20-25 minutes or until almonds are golden. Cool completely on baking sheet. Store in airtight containers up to 1 month.