Citrus Cardamom Candied Almonds

Recipe Description:

I wanted to create some special treats for my children that didn’t include a ton of sugar, but were still tasty and nutritious. These citrus cardamom candied almonds are crunchy, sweet and fragrant. A perfect inclusion in lunches or for a party snack.

Prep Time: 5 Minutes

Cook Time: 4 Hours

Servings: 4 cups

Difficulty: Easy

Recipe Ingredients:

4 cups crispy almonds

2 egg whites from pastured hens

1/2 cup grade B maple syrup, raw honey OR sucanat*

1/4 tsp ground cardamom seeds

1/4 teaspoon lemon or orange extract OR 1 teaspoon zest from organic orange or lemon

1/2 teaspoon unrefined sea salt

Recipe Instructions:

Whisk egg whites until very frothy. Add in sweetener, ground cardamom, extract and salt. Beat until well combined.

Stir in almonds until coated.

Pour onto 2 parchment lined baking sheets or dehydrator trays.

Dry out in a cool oven set at 150 degrees (or it's lowest setting with a rolled up tea towel to prop the door open) or a food dehydrator at 150 degrees for four or more hours or until most of the coating is stuck to the nuts. Coating will still be *slightly* sticky when "done," but will continue to harden after nuts cool. Stir every half an hour until the coating is well stuck to the nuts, then you can stop stirring and just allow the coating to harden. Be careful not to over dry.

Allow to cool completely and store in a mason jar in the refrigerator for a week.

If you would like the nuts to keep longer as in gift giving. Bake at 200 in the oven stirring every 15 minutes for about 1.5-2 hours. This will cook the egg white completely so they may be stored at room temperature, but it will also cook the nuts and they will lose their raw qualities.

*If you use sucanat as opposed to syrup or honey, your mixture will harden quicker and be done sooner. It also will appear less sticky and shiny.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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