Cinnamon Sugar Almonds
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 2cups almonds
- 1cup sugar
- 1tablespoon cinnamon
- ½cup water
Nutritional analysis per serving (8 servings)
306 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 8 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a saucepan over medium heat, and stir constantly until the water has evaporated and the nuts are covered in a totally dry coating, roughly 15 minutes. Transfer almonds to a plate lined with wax paper and allow to cool.
Private Notes
Comments
Thnx to others' notes, made couple of changes. Result just right dry sweet - salty - spicy treats. 1) Toasted raw nuts a little in saucepan first. 2) Removed pan from flame b/4 adding water, sugar etc to avoid splatter. 3) @1 tsp kosher salt cinnamon + @ 1/8 tsp New Mexico chili powder added to cinnmon. 4) Silicon spatula to stir gets sugar out pan edges so no burn. 5) @12 min for nice dry coating. 6) Lower flame as nuts cook to dry without burning sugar. 8) Sprinkle w/ Maldon salt.
I agree with previous reviewer that the recipe is confusing. It calls for "almonds," by which I would assume unsalted, unroasted. It does not call for any added salt. So how do the almonds achieve the description of an "elegant twist of salty and sweet?"
Don't be alarmed - it's going to look like a creature from the black lagoon until the last 30 seconds, when the sludgy toffee suddenly becomes a light powdery coating. Tasty! But a lot of stirring...
Made something similar at a cooking school in So Italy: sugar in a saucepan over medium heat. Watch carefully. When it is melted and starting to brown, pour it over the almonds, which are on parchment on a cooking sheet. Squeeze a lemon over them while still hot. Cool and serve for dessert. I imagine you could vary the seasoning to achieve salty and spicy pretty easily.
I made these successfully with both almonds and walnuts, both delicious. As per others advice, I started with the water, sugar and cinnamon and cooked til somewhat dark before adding the nuts. I really think the key is lowering the temperature quickly. I brought my gas flame from medium high to medium, then medium low to low while stirring continuously to keep it from burning. The crystallization process really happens suddenly.
Not sure why there were so many bad reviews on these almonds! I admit, I was a little nervous. I looked through all the comments and was wondering if the almonds that I had bought were going to go to waste. That was not the case! After about 10 minutes, the water started to cook down. Some suggestions that I will take: 1) Start at medium heat, like it says. About 8 minutes, switch to medium low, then low Disclaimer: it does not stick to the pan! Just wash off the pan immediately.