I also have a much requested nut recipe, that I would like to share with everyone!

Cinnamon Roasted Almonds

3 C. toasted whole almonds
3/4 C. water
1 1/2 C. Sugar
1 t. orange zest
1 t. cinnamon

Over med/high heat combine water, sugar, orange zest and cinnamon. stir in whole toasted almonds. Cook. As liquid starts to evaporate keep stiring the almonds. As soon as the almonds and sugar crystalize remove them from the pan immediately! They will quickly go from crystalized to ruined. Put on a piece of parchment paper to cool. When cool to the touch break any clumps of almoonds apart.

Put in airtight container to store for several months.

Just as good as the almonds they sell in the malls during the holidays at a fraction of the cost!

These are a good alternative for an exchange.  I can’t decide which to make, but how nice they will look in a jar!

The Cinnamon Roasted Almonds posted by JenniferB sound absolutely fabulous.  I plan on making some of these for Christmas Eve and some more for my freezer!

Yum! I am making some similar spiced nuts for gifts this season. I made some VERY cute containers out of formula cans (I have twins so I have a LOT of cans, coffee cans would also work). I used self-stick craft foam to cover the can, then had my older son help decorate with holiday foam stickers. I spray painted the lids with that Krylon paint for plastic which worked great. They came out VERY cute!

Thanks for sharing! I have always wanted to find the recipe for the Cinnamon Roasted Almonds. What a fabulous teachers gift for next year.

I was wondering…..on the Roasted Nuts in the ingredients…is that a Teaspoon or a Tablespoon?

Thanks

t= teaspoon
T= tablespoon
Hope this helps.

I developed this recipe to provide my husband with a special treat on his low carb diet.

Toss almonds with melted butter to coat.

Mix 1 part Splenda with 2 parts cinnamon, then add cayenne pepper according to your taste.  Remember that a little goes a long way, and you may have to play with this recipe a bit.

Toss butter-coated almonds in the cinnamon-Splenda-cayenne mixture to coat, and roast in a low oven for about 90 minutes to 2 hours.  Allow to cool so spices will adhere.  Keep in an airtight container.

The cayenne adds a surprising kick and they satisfy cravings for sweet OR salty snacks.

Thanks for taking the time to post such a detailed and informative article.

You write about many interesting things and the themes you chose are fascinating. Can we expect any new feeds to your blog?