Cinnamon Sugar Almonds Recipe (2024)

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...

First, this recipe should probably call for "salted" almonds, since the dish is described as "sweet and salty." Since I was using unsalted almonds, I added two teaspoons of sea salt. Unfortunately, while despite the medium heat and constant stirring, the mixture never became "totally dry" - it just burned and I had to throw it out.

I’ve used this recipe for years with pecans, and it’s foolproof. I mix the sugar and cinnamon, then stir in the water over medium heat till the sugar dissolves, then add 1Tbsp vanilla and the pecans. Then stir pretty nonstop for 10-12 minutes until the sugar coating is dry and sandy. The only time this did not work is once when I somehow accidentally added 3 Tbsp cinnamon - it never dried out, so I rinsed off the syrupy mess, let the nuts dry, and started over. Good luck!

Yikes, these did not turn out well. As a previous poster commented, my syrup also never went away. It came out as a black, syrupy, sticky mess. The syrup stuck to everything and once it cooled down even a little, it was very hard to clean from my silicon spatula and saucepan. I would not recommend.

This recipe was great! I mixed the sugar cinnamon & water first & added the almonds once that was mixed well (off the heat). I turned my heat to medium-high and left it there for about 3 mins. Turned heat down to medium and just kept stirring. I honestly had doubts looking at the super saucey mixture now turning super dark. I turned heat down to med-low for fear of burning while still stirring. Suddenly, at 13 min mark,the dry crumbles appeared! Have faith, and don't stop stirring for a min!

Made this with 1/2 brown sugar and 1/2 granulated sugar and raw almonds for a sweet almond praline. It helps to bring the sugar and water to a boil in the saucepan first, then add in the cinnamon and almonds. It takes a lot of stirring and a lot of patience because you can’t crank the heat way up when cooking sugar, but once the sugar crystallizes on the almonds take them out of the pan and let them continue to rest and crunch up on parchment paper.

worked perfectly! was nervous but as long as the heat is kept on very low it works fine. does take a lot of stirring.

So I tried this. Only thing I would say is to put the almonds in after the mixture is starting to set. I also sprinkled to 2 shakes of salt to balance the over power cinnamon.

I've made this multiple times with no issues. I am trying it with peanuts right now. I like the addition of adding salt which I did in this particular batch, but even just the straight up sweet almonds have been well loved this holiday season.

This came out great! Very old fashion vibe. I was losing faith as I stirred an increasingly syrupy mix. I was sure I’d ruined the recipe and no doubt my pan. But, a few minutes more of stirring and it all turned to a powder. I used cinnamon too which dissolved nicely and gave a great scent and flavor.

I agree with others who had a bad experience. Maybe the recipient calls for too much water. Won’t try again but I suggest others try a few tablespoons of water and salt at the end!

My arm is tired, but the dark sludge eventually evolved into perfectly sugared, dry nuts. I added a tablespoon of pear bourbon because I had it so why not. The results are delicious.

I followed the recipe exactly, stirring without interruption. I was certain when the mixture became dark and sticky (and a debilitating hand cramp was afoot) that I would become one of the many who had to throw this away. But at 14 minutes exactly, the mixture suddenly dried and there was a lovely crystallized coating on the almonds. I used dry roasted, lightly salted almonds but found it could use a sprinkle of Maldon salt as another reviewer suggested

I made this exactly to the recipe with dry roasted/salted whole almonds. I stirred constantly for about 14 minutes before the almonds were fully dry. I adjusted the heat to a little lower than medium about halfway through as the sugar syrup was starting to bubble. These are a delicious treat!

This recipe worked exactly as directed for me. The only change I made was using 1/2 white and 1/2 brown sugar. After about 15 minutes of stirring it got very dry and I spread the nuts on a sheet pan to cool. My only comment is that there was quite a lot of sugar left in the pan. I set this sugar aside to use in morning oatmeal - waste not want not! And the almonds are delicious.

Total disaster. Black, sticky, goopy mess. I had to throw it away.

At the point I pulled them off the heat, I would not describe them as "dry". There was not liquid sitting in the pan, but there was a sticky mixture adhering to the almonds and the side of the pan as I mixed. They air dried the rest of the way and had a great crust. I think if I would have let them go any longer, they would have burned. I just don't think you're ever going to get "dry" nuts as long as they're on the heat.

Mine was a total failure, too. I read all of the notes here, and I used 1/3 c of water, mixed in my cinnamon and sugar, and roasted the almonds slightly before adding. After 10 minutes of cooking, I thought that it was working nicely. 20 minutes later--and I was stirring constantly till then--I realized that I was getting a burnt smell from the liquid, and used someone's hint to pour it all out onto baking paper and let it be almond brittle.

I’ve used this recipe for years with pecans, and it’s foolproof. I mix the sugar and cinnamon, then stir in the water over medium heat till the sugar dissolves, then add 1Tbsp vanilla and the pecans. Then stir pretty nonstop for 10-12 minutes until the sugar coating is dry and sandy. The only time this did not work is once when I somehow accidentally added 3 Tbsp cinnamon - it never dried out, so I rinsed off the syrupy mess, let the nuts dry, and started over. Good luck!