Jordan Almonds

A homemade version of Jordan Almonds - whole almonds coated in a candy coating.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Resting Time 12

Total Time 12 40

Servings cups

Calories 132kcal

Author Deborah Harroun

Ingredients

2 1/2 pounds whole blanched almonds
1 pound powdered sugar
3 egg whites
food coloring if desired

Instructions

Preheat the oven to 350ºF. Spread out the almonds in a single layer on several baking sheets. Toast in the preheated oven for 5 to 10 minutes. Remove from the oven and let cool.
2 1/2 pounds whole blanched almonds
Line clean, cool baking sheets with silicone baking mats or parchment paper.
In a stand mixer fitted with the paddle attachment, beat the egg whites and the confectioners’ sugar together until thick. Add food coloring if desired.
1 pound powdered sugar, 3 egg whites, food coloring
Dip the almonds in the sugar mixture, removing with a fork and letting the excess drip off. Transfer to the lined baking sheets and allow to cool completely. (This can take awhile – I would let them sit for 12-24 hours.)

Notes

Please note: these are made with raw egg whites, so this probably isn't a recipe for young children or pregnant women or anyone with a low immune system. If you are worried about consuming raw egg whites at all, please use pasteurized eggs, or skip this recipe altogether.

from Field Guide to Candy

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition