caramelised cinnamon almonds

What a glorious day it is here today. Seriously, not a cloud in the sky; but it’s crisp. It feels like Winter is upon us finally. The cold snap we had last night and this morning had me craving comfort food.

Luckily my pantry was well-stocked and I had a supply of caramelised cinnamon almonds on hand (courtesy of Mr Loud whipping up a batch earlier in the week before he departed for interstate). Yes, you read that right, Mr Loud made them! He loves them so much that I got to a point that I didn’t want to make them all the time so I taught him how to do it.

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So if Mr Loud can make these, then so can you! Here’s what you’ll need:

Raw Almonds – enough to spread evenly on a baking tray
Pure Organic Maple Syrup (not the imitation stuff!)

Step 1 – Spread out your almonds on a tray lined with baking paper & pop into the oven (low heat is best so you don’t burn them, about 150 dec C)
Step 2 – I do this by the ‘nose’ – when they smell roasted I pull them out. Otherwise, they will darken up but keep checking as you don’t want to let them burn.
Step 3 – Tip warm roasted almonds into a mixing bowl.
Step 4 – Mix 2 – 3 tablespoons of maple syrup & a few generous shakes of cinnamon over the top & mix all together. The heat of the almonds will make the cinnamon smell go through your house! We are always heavy handed on the cinnamon as we love it, but it’s a personal choice.
Step 5 – Tip coated almonds back onto lined baking tray and spread out (they tend to stick together now). Pop back into the oven and let them cook for about 10mins. Again, keep an eye on them, this will really depend on your oven. You want them to sort of caramelise. If you can lightly touch the almonds and they aren’t too sticky, they should be ready.

Tip – Once cooled, store in an airtight container. If left out too long, they sometimes go a bit tacky/sticky (they still taste great though so not a big deal!)

We divide our batch up into small containers so we can take them to work for our snacks.

I haven’t yet made these sugar free. I’m thinking it might be worth trying with Rice Malt Syrup to see if you get a similar taste. It won’t have that maple-y taste of course but I think it’s worth a shot if it means it’s sugar free. In any case, they are clean eating if you use the organic pure maple syrup so it’s not too bad in my opinion!

Let me know what you think & happy Friday!

N x


3 thoughts on “caramelised cinnamon almonds

  1. Pingback: power through your friday! | Out Loud

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