I am always looking for new things to snack on. Something a little bit sweet, a little bit salty or a little bit spicy hits the spot perfectly at 3pm in the afternoon with or without coffee. These Spicy Cinnamon Almonds tick two of those boxes and are definitely in my ‘snack-box’.
It’s super easy to make these and they don’t need that much drying time either. Cinnamon and cayenne pepper compliment each other nicely. First you get that sweet cinnamon taste (sweet box ticked) and then your taste buds are hit with a spicy hint of cayenne pepper (tick on spicy box). Super addictive combo!
I made Spicy Cinnamon Almonds with a little bit of after kick, but if you like them less spicy just reduce the amount of cayenne pepper.
Spicy Cinnamon Almonds
Makes: 1/2 cup
Preparation time: 15 minutes
Ingredients:
1/4 cup Water
1/2 cup Almonds with Skin
1/4 cup Caster Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cayenne Pepper
Directions:
Cover a baking tray with baking paper. Set aside.
In a medium saucepan mix together water, caster sugar, cinnamon and cayenne pepper. Continuously stirring heat up the mixture over medium heat until all the sugar has dissolved and the mixture is boiling – around 2 minutes. Add the almonds. Continue to stir until almost the water has dissolved and the liquid is syrupy around 5-7 minutes. When the liquid starts to completely dissolve quickly remove the saucepan from the heat. Transfer the coated almonds onto the baking paper covered baking tray and spread out to dry. Disregard any extra dried sugar. Store in an airtight container.
Total Time: 15 minutes
Yield: 1/2 cup
Ingredients
- 1/4 cup Water
- 1/2 cup Almonds with Skin
- 1/4 cup Caster Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cayenne Pepper
Instructions
- Cover a baking tray with baking paper. Set aside.
- In a medium saucepan mix together water, caster sugar, cinnamon and cayenne pepper. Continuously stirring heat up the mixture over medium heat until all the sugar has dissolved and the mixture is boiling – around 2 minutes.
- Add the almonds.
- Continue to stir until almost the water has dissolved and the liquid is syrupy around 5-7 minutes. When the liquid starts to completely dissolve quickly remove the saucepan from the heat.
- Transfer the coated almonds onto the baking paper covered baking tray and spread out to dry. Disregard any extra dried sugar.
- Store in an airtight container.
