Candied cinnamon almonds
Prep time: 30 minsTotal time: 
Candied cinnamon almonds
These sweet spiced nuts are often found at European Christmas markets. While they do require a bit of stirring, the lucky recipients will appreciate it as they share around a lovingly made jarful
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 300g golden granulated sugar
- 1½ tsp ground cinnamon
- 300g whole skin-on almonds
- 1 tsp vanilla extract
Step by step
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Line a large baking tray with baking paper. Tip 200g of the sugar into a pan (ideally stainless steel) with the cinnamon and 75ml water. Bring to the boil over a medium heat, stirring continuously for 5-7 minutes. Once boiling, add the almonds. Increase the heat slightly and continue to stir until all the liquid has boiled off and the almonds are coated in a dry, crumbly sugar.
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Reduce the heat to medium-low and keep stirring until the sugar has melted and the almonds are coated in a dark, shiny glaze. Add the vanilla and remaining 100g sugar. Stir until the sugar has melted down again and the almonds are coated with small clumps of sugar. Carefully transfer the almonds to the prepared tray and quickly spread them out with a wooden spoon to separate the clumps. Leave until cool enough to handle, then break up the clusters. Once completely cooled, transfer the almonds to sterilised jars* and tie with ribbons to gift. Store in a cool, dark place for up to 4 weeks.
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
