Cinnamon Sugar, Chocolate Covered Almonds

I recently took part in a Secret Santa food gift swap and have been astounded at the generosity and imagination of the people taking part.  I am not really the most imaganitive of people but I am good at following rules so while the package got posted by the date specified it sadly wasnt the most exciting of parcels, I do apologise for that to the recipient!  After the event and seeing the many wonderful things others had sent I began looking at more recipes for sweet treats that would survive posting.  I came across this recipe from Martha Stewarts Everyday Food.  It sounded so good I decided to try it right away. I am a fan of almonds and covering them in the cinnamon sugar coating was good enough for me but then they are covered in chocolate and rolled in cocoa!  They really are a “Christmassy” treat.  I put 150 grams of the almonds into little bags and tied them with ribbon for handing out with some of my Christmas cards.

The recipe really just works so I havent changed it but I added the word cinnamon into the title as cinnamon is not as popular in the UK as it is in America so I didnt want to surprise anyone with the unwanted taste of cinnamon!

Cinnamon Sugar, Chocolate Covered Almonds (from this recipe)

  • 14 ounces whole almonds (unblanched)
  • 10 ounces Caster sugar (I use unrefined)
  • 2 ounces Water
  • 1 tsp Cinnamon
  • 16 ounces Dark Chocolate, roughly chopped
  • 6 ounces Cocoa powder
  1. Preheat the oven to 350 degrees.
  2. Put the whole almonds on a baking sheet and bake for 10 minutes until the nuts are toasted. Shake the pan half way through cooking.
  3. Line a baking sheet with greaseproof paper. Add the sugar, water, cinnamon and almonds to a medium sized saucepan and cook over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown. Tip onto the lined baking sheet and chill in fridge or freezer until hard, around 15 minutes.
  4. Melt the chocolate in a heatproof bowl over a pan of simering water.
  5. Line 1 or 2 abking sheets (depending on size) with greasepoof paper.  Add the chilled almonds to the chocolate, stirring until all almonds are coated with the chocolate.  Tip the almonds onto the baking sheet(s), separate the almonds with a fork and chill until teh chocolate is set, about 5 minutes.
  6. Some of the almonds will be stuck together and to the paper, break them up.
  7. Put the cocoa powder into a bowl and add the almonds, tumble the almonds gently in the cocoa until all are covered.
  8. Shake off excesss powder and store in a tupperware box or put into little bags to give as gifts.

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  1. #1 by Urvashi @ The Botanical Baker on December 24, 2011 - 18:30

    These look so delicious and so quick! Might make them right now for Santa xx

    • #2 by jaynerly on December 24, 2011 - 19:08

      Thank you! They are really quick, I think Santa would approve!

  2. #3 by lizthechef on December 24, 2011 - 18:59

    Delicious – Larry is a huge almond fan, so I will try this. Interesting that cinnamon is not as popular in the UK and in US!

    • #4 by jaynerly on December 24, 2011 - 19:12

      They are really quick and easy to make. It is funny about the cinnamon, my husband once had to leave a Yankee Candle store gagging at the strong cinnamon smell!

  3. #5 by Charlotte Pike on December 24, 2011 - 20:06

    I can vouch for them. They are amazing! Thank you, Jayne! x

  4. #6 by Wendy Read on December 24, 2011 - 23:23

    these look delightful for any time of the year! I guess you could eliminate the cinnamon 🙂 I know that Americans put cheese and cinnamon on everything, and ketchup too!

    • #7 by jaynerly on December 28, 2011 - 11:23

      You are right, Im sure you could eliminate the cinnamon (or half the ammount.

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