Chocolate And Cinnamon Sugar Almonds Recipes

CHOCOLATE ALMONDS

Chocolate Almonds image

These simple-to-make chocolate almonds are a treat sure to please everyone's sweet tooth.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 7 to 8 cups

Number Of Ingredients 6

Ingredients

14 ounces unblanched whole almonds
1 1/4 cups sugar
1/4 cup water
1 teaspoon ground cinnamon
1 pound best-quality semisweet chocolate, chopped
3/4 cup Dutch-process cocoa powder

Steps:

Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

CHOCOLATE AND CINNAMON SUGAR ALMONDS

Chocolate and Cinnamon Sugar Almonds image

This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.

Provided by momaphet

Categories < 4 Hours

Time 2h

Yield 1/2 lb. almonds

Number Of Ingredients 7

Ingredients

8 ounces whole almonds
1/2 cup sugar
2 tablespoons sugar
2 tablespoons water
1/2-3/4 teaspoon ground cinnamon
1/2 lb semisweet chocolate, chopped, bittersweet is good too
6 tablespoons Dutch-processed cocoa powder, maybe more

Steps:

Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

Nutrition Facts : Calories 6008.5, Fat 470.7, SaturatedFat 168.9, Sodium 131.5, Carbohydrate 523.8, Fiber 153.6, Sugar 272.9, Protein 167.7

CANDIED ALMONDS

Candied Almonds image

This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.

Provided by Darla K

Categories Appetizers and Snacks Snacks Kids

Time 35m

Yield 8

Number Of Ingredients 4

Ingredients

½ cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds

Steps:

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g

CINNAMON SUGARED ALMONDS

Cinnamon Sugared Almonds image

Make and share this Cinnamon Sugared Almonds recipe from Food.com.

Provided by MizEmerilLagasse

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
1/2 cup water
4 cups whole almonds
1 1/2-2 tablespoons ground cinnamon
1 teaspoon salt

Steps:

In a large, heavy bottomed, skillet place the sugar and water.
Bring to a boil over medium-high heat.
Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes.
Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes.
Pour onto a large sheet pan and let cool.

SLOW COOKER CINNAMON-SUGAR CANDIED ALMONDS

Slow Cooker Cinnamon-Sugar Candied Almonds image

Sweet and crunchy cinnamon-sugar candied almonds just like you get from the mall or a festival but made right in your slow cooker!

Provided by Dina

Categories Nuts and Seeds

Time 3h45m

Yield 12

Number Of Ingredients 9

Ingredients

nonstick cooking spray
1 ½ cups white sugar
1 ½ cups brown sugar
3 tablespoons ground cinnamon
⅛ teaspoon salt
1 large egg white
2 teaspoons vanilla extract
4 ½ cups raw almonds
3 tablespoons water, divided, or more as needed

Steps:

Spray a slow cooker with nonstick spray.
Combine sugar, brown sugar, cinnamon, and salt in a large bowl with a whisk. Combine egg white and vanilla in another large bowl, and whisk until frothy. Pour almonds into the egg mixture and toss until thoroughly coated. Transfer to the sugar mixture and toss to coat. Empty everything into the slow cooker.
Cook on Low for 3 to 3 1/2 hours, stirring every 20 minutes. After a couple of hours your house will start smelling good.
After 3 hours pour in 2 tablespoons water and stir well. If almonds look very dry, add 1 more tablespoon water to create a crunchy coating. Cook for 20 to 30 minutes more.
Line a baking sheet with parchment paper. Pour almonds onto the sheet and separate any almonds that are stuck together. Allow to cool slightly to harden before serving.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 54.8 g, Fat 27 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 34.7 mg, Sugar 45.3 g

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