SRC: Brown Sugar & Cinnamon Almonds

by Holly on February 2, 2014

20140202-200334.jpg

This month for the Secret Recipe Club I received the Saturday Evening Pot , a husband and wife team creating and sharing different recipes. Since it was the Super Bowl this weekend I decided to do my spin on a recipe they shared for some Toasted Brown Sugar Almonds as a part of a pie topping. We love to snack on all kinds of nuts, especially almonds. Add in some butter and brown sugar and we are especially all over them.

For their recipe they used the oven and broiler to toast the nuts and melt the brown sugar onto sliced almonds. Since I was going for something more on the snack side of things I chose whole almonds. Since I am also notorious for having a mental block whenever the broiler is involved and have burned many, many things to a crisp, I decided managing this recipe on the stovetop was going to be the way to go for me.

I also can’t ever keep myself from tweaking and adding, so by the time I was done I had taken a simple recipe and apparently added some complications. It was worth it and the ingredients were simple. The stovetop method took some more work, but ultimately I loved how the sugar and spices ended up caramelizing into an almost brittle-like coating.

 

20140202-200304.jpg


Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

{ 12 comments… read them below or add one }

PolaM February 2, 2014 at 10:42 pm

Those look beautiful! So glossy and shiny! They must be delicious.

Reply

Sweet as Sugar Cookies February 2, 2014 at 10:44 pm

I don’t think I’d be able to stop eating those once I started.

Reply

Jane, The Heritage Cook February 3, 2014 at 12:23 am

I love sugared nuts and these look heavenly!

Reply

Shelby February 3, 2014 at 3:05 am

I love a candy coated nut and would probably have those devoured in no time flat!

I wanted to let you know that I had you for SRC this month! I made your beignets and they turned out fabulous. Grumpy’s comment to me when he was eating one late in the day (because he didn’t eat them with breakfast like he should have) was, “these would be great with coffee”. lol Yes, they were! Now I’ve been instructed to make them again on a weekend so he can have them with coffee. Thankfully they are really easy to make! I had a great time going through your blog and realized it had been way too long. I have a few other things bookmarked that I am going to try soon and I intend to make it a point to be coming back more often and will let you know I’ve been here. I’m a terrible commenter but resolve to become better!

Reply

Katrina February 3, 2014 at 11:28 am

That Shelby, you know how she can be. 😉
We need to meet, Holly. I know we keep saying it and even trying…let me know what works for you in the next……year. 😉
The almonds look divine. Me and broilers do not a good combo make either.

Reply

Jessie Weaver February 3, 2014 at 11:14 am

Those sound fantastic and I am trying to nail myself to the couch so I don’t go make them right now with pecans and EAT THEM ALL!!!

Reply

chitchatchomp February 3, 2014 at 3:36 pm

haha…I always do that too with nuts – put them in the oven and bam they’re forgotten and burnt!

Reply

sarah k @ the pajama chef February 3, 2014 at 6:51 pm

this stovetop method is probably better for me too! my broiler is a little finicky. sounds wonderful and addictive!

Reply

Anne | The Chef's Wife February 3, 2014 at 10:36 pm

I love what you did with my husband’s pie topping recipe … very creative and perfect for Super Bow or party snacking!! 🙂

Reply

Sawsan@ Chef in disguise February 4, 2014 at 1:30 pm

That is a wonderful yet dangerous snack!
I wouldn’t want to be alone in a room with a bowl of those

Reply

Tara February 5, 2014 at 11:18 am

Such a delicious looking snack. Definitely need to try these!

Reply

Becky @ Project Domestication March 27, 2014 at 11:29 am

Wowza! These look sooo good. So snackable.

Reply

Leave a Comment

Previous post:

Next post: