October 4, 2011

Candied Cinnamon Sugar Almonds (and Salad)

I love the Nuts About Berries salad at Cafe Zupas and tried to recreate it for a family dinner. It turned out awesome, and I've since made it again!

The salad part is simple:
1- your choice of greens (I like to chop up a head of lettuce with a bag of baby spinach)
2- a bunch of berries (any combo of strawberries, raspberries, blueberries, blackberries)
3- poppyseed dressing

And now for the Candied Cinnamon Sugar Almonds (this is from the Cafe Zupas blog):

2 tablespoons butter
1/4 cup honey
1 cup granulated sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds

1. Spread the almonds out on a baking sheet and roast in a 350 degree oven for 10-15 minutes or until lightly roasted. Keep a close eye on them to make sure they do not burn. Stir occasionally.
2. In a medium saucepan, bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly.
3. In a large bowl, mix the sugar and cinnamon until well combined. Using a slotted spoon, transfer the almonds from the saucepan to the sugar mixture. Mix until the almonds are well coated.
4. Transfer the almonds to a baking sheet lined with parchment paper and put under the broiler for just a few minutes, just until sugar melts and caramelizes.
5. Let cool and break apart if neccessary.

*I found that putting the almonds in the cinnamon/sugar mixture worked best in small batches, like a spoonful at a time. When they were completely cool, I chopped them up for the salad.

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