Cinnamon Candied Almonds ~ Enjoy this cinnamony finger food from sporting events and carnivals. Whip ’em out for movie night, the holiday season or slip into lunchboxes.
I’m sure you’ve had (or have at least smelled) those warm, yummy candied nuts sold at sporting events or carnivals. The smell alone makes it hard to resist those cinnamony nuggets of crunch!
My husband and I used to frequent our city’s hockey team’s games and the nut vendor would be strategically stationed right inside the front door. Move over, nachos and hot dogs … Cinnamon Candied Almonds are the only finger food I want to munch on.
Recently I had a craving for these crunchy gems and went on the search to make my own, striking gold at AllRecipes.com. I assumed these would be hard to make (why I’m not sure) but the opposite was true.
It helped, though, that I read through many of the reviews so as to not fall flat and waste my ingredients over a minute detail. I happened to have almonds on hand, but you could use other raw nuts in their place if you choose (yes, use RAW nuts and not roasted).
The most helpful advice I gleaned from the reviews at allrecipes.com was that “patience is a virtue.” Basically, don’t rush the process; the nuts need time to cook and the glaze needs time to change consistency from liquid to sticky/stringy to being evaporated.
If you pull the pot too soon, you will have a culinary flop on your hands: the nuts won’t cook thoroughly enough and the mixture will be a soupy mess.
Cinnamon Candied Almonds are a great snack to slip into lunch boxes or a fun way to switch up the snack on movie night. And if you decide to make a nut medley, you can put them in small mason jars, tie off with a cute ribbon and hand out as gifts or use as favors for a party or shower.
Other great treats for the holiday season:
- 2 c. whole raw almonds
- 1/2 c. water
- 1 c. sugar
- 1 tbsp. ground cinnamon
- Combine water, sugar and cinnamon in a medium saucepan over medium heat. Bring to a boil and add almonds.
- Cook and stir the mixture every few minutes (lower heat to keep from burning) until the liquid evaporates and leaves a syrup-like coating on the nuts.
- Pour the nuts only a baking sheet lined with wax or parchment paper.
- Spread out evenly and allow to cool about 15 minutes.