I love these sweet almonds, although I have made the same recipe with a number of other nuts with great success.
Almonds, like most nuts, are very nutrient-dense, specifically good for those who don’t get enough calcium in their diet.
Try this recipe for a sweet snack that still offers your body real fuel to get you though your day.
Candied Toffee Almonds
- 2 egg whites, at room temperature (save yolks for other use)
- 1 cup packed brown sugar
- ¼ cup butter, melted and cooled to room temperature
- 1 to 1-½ pounds shelled almonds, cashews, walnuts, pecans, peanuts or macadamia nuts (or a mixture of your choice)
Preheat oven to 275 degrees Fahrenheit. Have an ungreased pan ready, large enough so the nuts fit into a single layer.
Using an electric mixer, place egg whites in a large bowl big enough to accommodate the nuts. Beat until the whites form soft peaks when beaters are lifted.
Add brown sugar, ¼-cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.
Gently fold nuts into meringue mixture until they are evenly coated.
Spread coated nuts evenly on the pan. Bake about one hour, stirring every 10 to 15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.
Pour cooled nuts into covered containers to store.
One response to “Candied Toffee Almonds”
Leave a reply: