This recipe for Cinnamon Glazed Almonds is both quick and easy to make, and delivers a sweet and healthy snack or addition to salads.
These cinnamon glazed almonds are delicious! Almonds are such a great snack. In fact, almonds in all different flavors are heavily marketed at the store. These are easy enough to make at home. And they are a really lovely snack to display for guests (or for yourself). I think they’d make a nice gift too!
- ground cinnamon
- ground allspice
- cayenne pepper
- blanched whole almonds
- granulated white sugar
How to make Cinnamon Glazed Almonds:
The complete, printable recipe is at the end of this post.
In a large skillet, combine the almonds, sugar and butter. Cook, stirring, over medium heat about 10 minutes, or until the sugar melts and turns a rich brown color. Remove from heat and immediately stir in the spice mixture. Quickly spread the almonds on the prepared pan.
Let the cinnamon glazed almonds cool completely, then break into small clusters or break them apart into single almonds.
How to blanch almonds:
If you cannot find almonds already blanched, it’s easy to blanch them yourself.
Bring a small pan of water to a boil.
Add almonds to the boiling water. Leave them in the boiling water for 1 minute. Set your timer!
Drain the almonds and rinse them with cold water to quickly cool them down.
Rub each almond between your fingers to remove its skin. The blanched almond should easily come away from the skin. Repeat with all of the almonds that you need blanched.
Ways to use Cinnamon Glazed Almonds:
- add to salads
- chop and add to muffins (like my Apple Cinnamon Muffin recipe)
- gift to friends
- chop and serve with roasted beets or brussels sprouts
- add to ice cream
- chop and add to yogurt
How to store:
Recipes Using Almonds:
- Lemon Almond Cookie Brittle
- French Almond Cake
- Almond Cringle
- Chocolate Toasted Almond Fudge
- Almond Brittle
Cinnamon Glazed Almonds
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 8 ounces (about 1½ cups) blanched whole almonds
- ½ cup granulated white sugar
- 2 tablespoons butter
- Line a baking sheet with aluminum foil; grease foil. Set aside
- In a small bowl, combine the cinnamon, allspice, salt and cayenne; set aside.
- In a large skillet, combine the almonds, sugar and butter. Cook, stirring, over medium heat about 10 minutes, or until the sugar melts and turns a rich brown color. Remove from heat and immediately stir in the spice mixture. Quickly spread the almonds on prepared pan. Let cool completely, then break into small clusters or individual almonds.
- Store in a tightly covered container for up to 2 weeks.