These tasty nuts are just a variation on the butter toffee pecans two posts ago. I decided to make them after finally giving up on finding the Salted Caramel Churro Almonds that had been available at Sam's Club earlier this year. They have been out of stock for months now.
This recipe here is not exactly as I remember the Sam's Club almonds, but they're delicious nonetheless.
Next time I will probably use fewer almonds than I did this time (I used more than noted in the recipe below) because I just don't think mine had enough of the toffee coating. I will also use more cinnamon, as I went conservative with the ones pictured, using only 1/2 teaspoon of ground cinnamon.
Cinnamon Toffee Almonds
- 3 tablespoons butter
- 3/4 cup white sugar
- 1/4 cup water
- 2 cups raw almonds
- 1/2 teaspoon kosher salt (I used Morton brand)
- 1/2 to 1 teaspoon ground cinnamon (amount depends on your preferred level of cinnamon)
- In a small bowl, combine the salt and cinnamon, and set aside. Then line a cookie sheet with parchment paper and also set aside.
- In a large non-stick pan/skillet over medium heat, melt the butter.
- Add sugar and water and stir with a silicone spatula to combine.
- When the liquid starts to simmer and all of the sugar is melted, add the nuts.
- Stir continually until all water is evaporated and the sugar starts to looks crusty.
- Sprinkle the salt & cinnamon mixture evenly over the nuts and then stir.
- Continue to stir until sugar starts to look a bit shiny on the outside of the nuts--it will not get completely shiny (see pics below for reference).
- Pour nuts onto the prepared cookie sheet and separate the nuts as much as possible with the silicone spatula or other heat-proof utensil.
- Allow nuts to cool completely before enjoying. Nuts will get crunchier as they cool.
- Store in an airtight container.
Makes about 2 1/2 cups
|Sugar is melted and ready for nuts.|
|Add salt & cinnamon when nuts look like this.|