We can’t always wait for Christmas to come around for Totally Nuts Cinnamon Almonds so, we had to try to copy it. Give this recipe for cinnamon almonds a try-we love how they turned out!
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Ingredients Needed For Cinnamon Almonds:
Almonds-plain almonds with no salt or any oils or seasonings
Butter-use fresh real butter that has not been frozen and is room temperature
How To Make Cinnamon Almonds:
Cover a large baking sheet with parchment paper and measure out all ingredients so they are ready to go.
Pre-heat the oven to 250 degrees.
In a deep skillet (I like to use my Wok), melt room temperature butter slowly with the sugar, corn syrup, cinnamon and salt over medium heat.
Over medium heat, slowly bring the mixture to a low boil. Stir frequently so the sugar will dissolve and not burn.
As soon as the mixture starts to boil, set a timer for two minutes-stir the mixture occasionally for the two minutes and then remove from the heat.
Stir in the baking soda and the vanilla.
Stir in the almonds and stir to coat the almonds with the cinnamon sugar mixture.
Quickly place almonds on the covered baking sheet and spread the almonds out as much as possible.
Place in the pre-heated oven-250 degrees for 15 minutes.
After fifteen minutes, remove the baking sheet from the oven and stir-the mixture will be bubbly around the almonds. Stir, separate and bake again. Repeat four times total. Cook time is one hour- four 15 minute intervals.
After the final 15 minute bake time, remove baking sheet from the oven and stir, separate and let cool. Break up and enjoy or place in cute jars with ribbons for gifts.
These almonds look so pretty in the KAMOTA mason jars pictured above. Definitely add a festive ribbon.
IMPORTANT: If you use butter that has been frozen or that has not been left out to soften to room temperature, it may separate and that will result in the cinnamon toffee mixture not sticking to the almonds. The cinnamon toffee mixture will stick to your wooden spoon as you stir them every 15 minutes. This will make you unhappy. So, use real butter that has not been frozen and allow enough time for the butter to come to room temperature.
Other Recipes You Will Love: ❤️
A crunchy and sweet cinnamon roasted almond treat.
- 1 1/2 cups almonds raw
- 1/8 cup fresh butter never frozen and room temperature
- 1/4 cup sugar
- 1 1/2 tbsps Karo corn syrup
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp vanilla
Get ingredients all measured out, cover baking sheet with parchment paper and pre-heat oven to 250°
In a deep skillet or Wok, melt the butter with the sugar, corn syrup, cinnamon and salt slowly over medium heat.
Slowly bring the mixture to a low boil over medium heat. Stirring as needed to dissolve the sugar and not allowing the mixture to burn or boil too fast or hard.
As soon as the mixture begins to simmer, set a timer for 2 minutes.
Allow the mixture two minutes to simmer. Stir occasionally to keep from burning.
As soon as the two minutes are over, remove pan from the heat and stir in the baking soda and vanilla. Stir quickly to combine.
Add the almonds and stir to coat.
Place coated almonds onto the parchment covered baking sheet and spread out quickly.
Place sheet pan into the oven and bake for 15 minutes at 250°.
After 15 minutes, remove from the oven, stir and separate again. Bake 15 more minutes-repeat until you reach an hour total baking time.
Remove from the oven and let cool.
Break up and enjoy or give as gifts.
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