Cinnamon Sugar Almonds

Made the first batch, ended up with a ruined saucepan. A smoke filled house and the most awful black goo that was hard as a rock! Tried it again, but followed other writers advise, and started with the sugar and 1/3 cup water instead of 1/2 cup. Let that get melted and then added the cinnamon, as well as the almonds — 1/2 cup at a time. Let them get coated, added another 1/2 cup until all have been incorporated. Turned heat down and continued to stir over and over and over till done!

This recipe was great! I mixed the sugar cinnamon & water first & added the almonds once that was mixed well (off the heat). I turned my heat to medium-high and left it there for about 3 mins. Turned heat down to medium and just kept stirring. I honestly had doubts looking at the super saucey mixture now turning super dark. I turned heat down to med-low for fear of burning while still stirring. Suddenly, at 13 min mark,the dry crumbles appeared! Have faith, and don't stop stirring for a min!

Made this with 1/2 brown sugar and 1/2 granulated sugar and raw almonds for a sweet almond praline. It helps to bring the sugar and water to a boil in the saucepan first, then add in the cinnamon and almonds. It takes a lot of stirring and a lot of patience because you can’t crank the heat way up when cooking sugar, but once the sugar crystallizes on the almonds take them out of the pan and let them continue to rest and crunch up on parchment paper.

worked perfectly! was nervous but as long as the heat is kept on very low it works fine. does take a lot of stirring.

So I tried this. Only thing I would say is to put the almonds in after the mixture is starting to set. I also sprinkled to 2 shakes of salt to balance the over power cinnamon.

I've made this multiple times with no issues. I am trying it with peanuts right now. I like the addition of adding salt which I did in this particular batch, but even just the straight up sweet almonds have been well loved this holiday season.

This came out great! Very old fashion vibe. I was losing faith as I stirred an increasingly syrupy mix. I was sure I’d ruined the recipe and no doubt my pan. But, a few minutes more of stirring and it all turned to a powder. I used cinnamon too which dissolved nicely and gave a great scent and flavor.

I agree with others who had a bad experience. Maybe the recipient calls for too much water. Won’t try again but I suggest others try a few tablespoons of water and salt at the end!

My arm is tired, but the dark sludge eventually evolved into perfectly sugared, dry nuts. I added a tablespoon of pear bourbon because I had it so why not. The results are delicious.

I followed the recipe exactly, stirring without interruption. I was certain when the mixture became dark and sticky (and a debilitating hand cramp was afoot) that I would become one of the many who had to throw this away. But at 14 minutes exactly, the mixture suddenly dried and there was a lovely crystallized coating on the almonds. I used dry roasted, lightly salted almonds but found it could use a sprinkle of Maldon salt as another reviewer suggested

I made this exactly to the recipe with dry roasted/salted whole almonds. I stirred constantly for about 14 minutes before the almonds were fully dry. I adjusted the heat to a little lower than medium about halfway through as the sugar syrup was starting to bubble. These are a delicious treat!

This recipe worked exactly as directed for me. The only change I made was using 1/2 white and 1/2 brown sugar. After about 15 minutes of stirring it got very dry and I spread the nuts on a sheet pan to cool. My only comment is that there was quite a lot of sugar left in the pan. I set this sugar aside to use in morning oatmeal - waste not want not! And the almonds are delicious.

Total disaster. Black, sticky, goopy mess. I had to throw it away.

At the point I pulled them off the heat, I would not describe them as "dry". There was not liquid sitting in the pan, but there was a sticky mixture adhering to the almonds and the side of the pan as I mixed. They air dried the rest of the way and had a great crust. I think if I would have let them go any longer, they would have burned. I just don't think you're ever going to get "dry" nuts as long as they're on the heat.

Mine was a total failure, too. I read all of the notes here, and I used 1/3 c of water, mixed in my cinnamon and sugar, and roasted the almonds slightly before adding. After 10 minutes of cooking, I thought that it was working nicely. 20 minutes later--and I was stirring constantly till then--I realized that I was getting a burnt smell from the liquid, and used someone's hint to pour it all out onto baking paper and let it be almond brittle.