Happy New Year!
I’m starting off the year with a super easy recipe I found on elephantasticvegan.com using just 3 ingredients and the results are fantastic! These almonds are great for a sweet snack or could be used as a green salad topper, a delicious lunch side, or atop your favorite ice cream.
Cinnamon is probably my favorite spice for mixing with nuts but the original recipe says you can use other spices besides cinnamon. I looked in my handy Vegetarian Flavor Bible and found out the following flavors go well with almonds: cardamom, cayenne, chili powder, cocoa, cumin, ginger, lemon or lime zest, mustard powder, paprika, rosemary, or thyme.
What a selection, huh? So pick your favorite if you’re feeling adventurous. I think ginger spiced almonds sound awesome. If that actually works, I’ll be sure to share the results with you. For now, give these wonderful cinnamon almonds a try.
TOTAL TIME 20 mins
1½ cups raw almonds
½ cup water
⅔ cup cane sugar
1 teaspoon cinnamon
In a large non-stick pan over medium-high heat, add the water, sugar and cinnamon. Stir the mixture, the sugar will dissolve.
Add the almonds and continue to stir, keeping the heat on medium-high.
The mixture will get thicker, keep stirring until all the water evaporates and the sugar sticks to the almonds, about 10-15 minutes. You can reduce the heat towards the end.
These smell really good while cooking, but don’t try them yet, because they are very hot. Spread the almonds out on a baking sheet to cool off, about 20-30 minutes.