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.
- 110g light brown sugar
- 100g caster sugar
- 2 tsp water
- 4 cups of raw almonds, 600g
- 3 tsp ground cinnamon
- 3/4 teaspoon of salt
- 1 large egg white
- 2 tsp vanilla *optional
Preheat oven to 120C. Line a baking sheet with parchment paper.
In a small bowl, whisk together brown sugar, caster sugar, cinnamon and salt. Set aside.
Place almonds in a large mixing bowl. Set aside.
In a third bowl, whisk the egg white, water and vanilla until frothy. Pour over the almonds and toss to coat.
Add sugar mixture to almonds and toss to coat. Spread into an even layer on prepared baking sheet and bake in preheated oven, tossing every 15 minutes (three times throughout baking), for 60 minutes total.
Let cool then store in an airtight container for up to one week.