Cinnamon-Sugar Almonds: More Versatile Than You'd Think

Cinnamon-sugar, almonds, butter and salt. The ingredients for a fantastic little sweet treat, which is just what I was in search of.

I had a choice of walnuts, pecans, cashews or almonds. The almonds were already slivered and raw, so I went with them. This recipe is really adaptable, you can use any kind of nut (although I'd stay away from peanuts).

While I was eating these I realized they could be an accompaniment for savory dishes as well as sweet ones. These cinnamon-sugar almonds would be great in oatmeal or included in a rice pudding. For a savory use, serve them up with a really crispy-skinned glazed chicken and roasted Brussels sprouts. To add some texture and another level of flavor, stir a portion of cinnamon-sugar almonds into saffron rice with shrimp.

Add in a variety of spices, experiment a bit to see what flavor mixes work well together for you. Smoked paprika would go nicely with the sugar and butter, alongside the cinnamon. Have some fun and enjoy!

Cinnamon-Sugar Almonds


  • 1 cup slivered raw almonds
  • 1 tablespoon powdered cinnamon
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter


  1. Heat a small skillet over high heat.
  2. Add butter, and swirl it around in the pan, until it is melted.
  3. Pour almonds into the butter, stir them around until all are coated with the butter.
  4. Cook for 4 minutes, stirring constantly, until the nuts begin to brown.
  5. Turn off the heat and let the almonds sit in the hot pan for another 3 minutes, stirring to keep them from burning.
  6. Pour the almonds into a serving bowl and add the cinnamon-sugar. Stir to coat all the almonds in the cinnamon-sugar.