Cinnamon Vanilla Candied Almonds
1/2 cup light brown sugar packed
1/2 cup granulated sugar
2 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground ginger
1 egg white
1 lb whole, raw almonds
Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside. In a small bowl, combine both sugars, cinnamon, salt and ginger. Set aside. In a large mixing bowl beat egg white until frothy. Add vanilla and beat again to combine. Add almonds to bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine. Spread almonds out in a single, even layer on prepared baking sheet. Bake for 1 hour, stirring almonds every 15 minutes. Let almonds cool, uncovered. Nuts can be served warm or at room temperature. Store in an airtight container at room temperature for 1-2 weeks.