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.

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