Coconut Cinnamon Sugar Roasted Almonds

I wanted to give Skylar’s teachers and a few friends of mine a little something homemade for the holidays.

Knowing that cookies, brownies, and chocolate this-or-that goodies are very plentiful this time of year, I decided to get nutty to go in a different direction and roasted some almonds instead.

Roasting these nuts was a continuation of the Butter Up My Husband Project since he goes ga-ga for roasted almonds and maybe he’ll spring for a Kitchen Aid Stand Mixer for me.

I can dream.

So far I haven’t gotten that stand mixer.

But Skylar’s teachers told me they liked them and so did my friends so that was a success.

 

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Coconut Cinnamon Sugar Roasted Almonds (Vegan; Gluten, Soy, & Dairy Free)

1- 2 tbsp coconut oil, melted (or olive oil, grapeseed oil or other preferred oil if you don’t like coconut)

1 tsp cinnamon

3 tbsp white sugar + pinch more after roasting

1 c almonds (I used smoked but raw, roasted, salted, plain, smoked; use what you have and prefer)

Optional, all to taste:

1 tbsp+ shredded coconut flakes

pinch ginger

pinch nutmeg

pinch cardamom

pinch brown sugar

Directions: Preheat oven to 325F.  Combine all ingredients except for the almonds in a bowl and mix.  Add the almonds to the oil and spice mixture, and toss to combine.  Spread almonds in a single layer on a parchment, foil, or Silpat-lined cookie sheet (for easier cleanup) and roast for 15-20 minutes until lightly toasted, or until desired toasting and browning level is reached.  Watch them because sugar burns so keep an eye on them.  Allow to cool slightly and serve.  Top with a pinch more sugar, coconut flakes, or other spices, as desired.  Will keep in an airtight container or jar for week(s).

Double, triple, or quadruple recipe as desired if making for a party or making extra in advance for leftover, for gifts, etc.

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If you have more of a sweet tooth than a savory tooth when it comes to nuts, these are for you.

And if you want to deepen the flavor, add some warming spices to them like ginger, nutmeg, cardamom, garam masala, or whatever floats your nutty boat.

Or add brown sugar.  That will cause them to become more caramely like cinnamon and sugar roasted chickpea “peanuts”.

The more brown sugar you add, the more caramely and saucy things will become which is my preference but I kept these nuts drier because not every loves goopy saucy nuts

Scott’s more of a dry nut guy.  Yes, keep the nut jokes coming.  It’s okay.  I know everyone’s mind is in the gutter.

If you have more of a savory palate when it comes to nuts, try Rosemary Chipotle Roasted Almonds

Or just go to town on the cinnamon ‘n sugar variety.

Questions:

1. Are you making any homemade gifts this year?

Either food or baked gifts, crafts, sewing gifts, a photo book you made, etc.? 

I am so inspired by all the things I see on Pinterest from crafts to food.  More “inspiration” than time to create that’s for sure..

2. If you’re making food items for others or as a gift, do you have a go-to or a signature item you like to give?

I never know what to give people so just go with what I feel like making that day and what I think they’ll enjoy but an never quite certain.

I hope that old adage is true, ‘the best gifts are the homemade kind’.  Sure, I’ll go with that and hope for the best.

P.S. The winner of the Enjoy Life Giveaway is Claire @ Live and Love to Eat.  Congrats, Claire!

3. Any Black Friday Shopping for you?

I didn’t set foot in the stores and actually tried to take advantage of a few rock-bottom online deals I saw on a couple items, but the items I wanted were sold out.  At 12:05am!

Have a great Holiday Weekend!