1-First Step: Preheat the Oven and Prepare Your Baking Sheet Start by preheating your oven to 250°F and greasing a large baking sheet with a bit of oil or non-stick spray do not use parchment paper or foil as it might affect the coating. This step ensures even baking and prevents the almonds from sticking, setting the foundation for a perfect batch.

2-Second Step: Mix the Dry Ingredients In a small bowl, combine 3/4 cup granulated sugar, 1 teaspoon fine sea salt (or 1/2 teaspoon if using iodized table salt), and 2 teaspoons ground cinnamon. Stir them together until well blended and set the bowl aside. This dry mixture will provide the sweet and spicy coating that makes the almonds irresistible.

3-Third Step: Whisk the Wet Ingredients Take another small bowl and whisk 1 egg white with 1 tablespoon vanilla extract until it’s frothy, which takes about 1 minute. This creates a sticky base that helps the dry ingredients adhere to the almonds evenly, ensuring every nut gets coated just right.

4-Fourth Step: Coat the Almonds Add 16 ounces of raw, unsalted almonds to the frothy egg white mixture and stir gently to coat them thoroughly. Then, sprinkle the dry sugar mixture over the almonds and stir again to distribute it evenly, making sure each almond is fully covered for that perfect candied finish.

5-Fifth Step: Spread and Bake Spread the coated almonds in a single layer on your prepared baking sheet to allow for even cooking. Bake them in the preheated oven for 1 hour, stirring every 15 minutes to promote uniform browning and prevent clumping. This slow baking at a low temperature helps achieve a crisp texture without burning.

6-Final Step: Cool and Serve Once baked, remove the almonds from the oven and stir them one more time on the sheet to release any excess heat. Let them cool completely on the baking sheet before storing or enjoying them warm as a snack. Each 2-tablespoon serving provides about 136 calories, with 11g carbohydrates, 4g protein, and 9g fat, making it a balanced treat.