Step 1

Preheat oven to 325 °F. Line baking sheet with parchment paper and spread raw almonds over it. Bake for 10 minutes, turning half way through. Remove from oven and let cool while preparing egg white mixture.

Step 2

Turn oven to 250 °F. In a medium bowl, whisk egg whites until frothy (take about 1 minute). Whisk in sweetener, cinnamon, vanilla extract, and salt until well combined. Add roasted almonds and stir until completely coated. Let them sit for 5 minutes to soak up egg mixture.

Step 3

Pour coated almonds back onto lined baking sheet and spread out. Bake for about 15 minutes, turning half-way through. The candied almonds are baked when they look crunchy and completely dry.

Step 4

Once completely cool, candied almonds can be stored in a sealed jar for up to 3 weeks.