Candied Almonds 1 1/2 cups granulated sugar 1 egg whites 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 2 cups whole unblanched almonds Preheat oven to 300 degrees F. Line a large baking sheet with aluminum foil or parchment paper. Please sugar in a large bowl. Beat egg lightly in medium size bowl. Stir in vanilla extract and salt. Add almonds, tossing until coated with egg mixture. Using a slotted spoon, transfer the almonds to sugar in a bowl; toss well to coat almonds evenly. Remove coated almonds to the prepared baking sheet, spacing the almonds 1/2 inch apart. Bake for 20 to 25 minutes or until almonds are golden. Cool almonds completely on baking sheet. Store in airtight containers for up to 1 month.