Cinnamon Sugared Almonds
Now, I don’t mean to alarm anyone when I say this, but for the last 22 hours, 31 minutes, & 47 seconds I have been a free woman. Free from college for the year, free from exams, & best of all, free from all the stress that comes with both college & exams. It is blissful. I literally got home from my last exam yesterday & just lay down. Do you know how nice it is to just lie down? I can’t even begin to describe how amazing it was. Nothing to study for, nothing to do, nowhere I had to be. Best feeling ever.
The only bad thing about lying down for a prolonged period of time is that your mind starts to wander. & me being me, my mind started to wander to all of the things I plan on baking before Christmas. & then I got hungry. I’m not going to lie to you guys, after developing such a bond with the couch, it was a struggle to tear myself away. But I just kept thinking of the smell that would fill the house when I made these cinnamon sugared almonds. & also the taste. Okay fine, it was mostly the taste that got my lazy butt off the couch. & now that I think of it, the crunchy texture had something to do with it too.. & the fact that these almonds are so damn easy to make. Why on earth did it take me so long to get off the couch?
These cinnamon sugared nuts have been on my mind ever since Munich. You guys know I went to Munich right? I think I
rambled on & on mentioned it in my Christmas Linzer Cookies post. Well, when we were wandering around the medieval Christmas market, we were lured over to a little hut full of different kinds of candied nuts. & I really mean it when I say we were lured over, it wasn’t just to make the nuts sound tempting – the man in the hut extended an extremely long wooden spoon in our direction with three almonds deliciously covered in a cinnamon sugar layer that quite literally lured us over to the hut. It wasn’t as creepy as you’re imagining, I swear.
So, these almonds. They take, at the very most, 15 minutes to make. Then about 10 minutes of cooling time. (If you’re wondering, I made the nuts & then brought the tray they were cooling on back to the couch with me. Sometimes, my smartness astounds even me.) The end result is pure deliciousness. Like, actually though. You have almonds that have been coated, or candied, in a simple mixture of sugar, water, cinnamon, & salt. That’s it. They’re crunchy, they’re Christmassy, they’re way healthier than any kind of baked good, they’re cheap to make, they’re simple, AND they’re versatile – you could use any nut you want or even substitute something else in place of the cinnamon. Best of all, they would be awesome packaged up in cute little jars as a nice Christmas present. You are most welcome.
- ½ cup of light brown sugar
- ½ cup of caster sugar
- 1/3 cup of water
- 3 cups of raw almonds
- 1 ½ tablespoons of ground cinnamon
- ½ teaspoon of salt
- Cover a baking sheet with parchment paper & set aside.
- Add the caster sugar, light brown sugar, & the water into a large pot. Place over a high heat on the hob so as to melt down the sugar.
- When the sugar mixture starts to bubble, add your almonds into the pot & lower the heat to a medium temperature. Using a wooden spoon, stir the nuts continuously for about 10 minutes – or until the sugar crystallizes & there is no liquid left anymore.
- When the sugar crystallizes, turn the heat to low & add the cinnamon & salt into the pot. Continue to stir the nuts until evenly coated in the cinnamon. Remove from the heat.
- Pour the nuts onto your parchment lined baking sheet & spread out. Leave the nuts to cool completely before eating as they will only be crunchy once they’ve cooled completely.
- Store the nuts in an airtight container.