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