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Sugar and spice almonds

 
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Photography: Brett Stevens. Food styling: Michelle Noerianto
Photography: Brett Stevens. Food styling: Michelle Noerianto

Serving size: Serves 2-4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Finger food, Snacks
Favourite flavours: Easy recipes

Sugar and spice almonds
INGREDIENTS

1½ cups (240g) pure icing sugar
1½ tablespoons ground cinnamon
5 cups (750g) natural almonds
METHOD

Preheat oven to 180°C (160°C fan-forced). Line a large baking dish with baking paper.

Combine the icing sugar and cinnamon in a bowl. Sift together 2-3 times until cinnamon is well distributed.

Place almonds in a colander and rinse under cold tap water. Tip wet nuts into the roasting pan. Sift the cinnamon mixture over the nuts and toss the nuts until they’re well coated.

Roast almonds for about 20 minutes, tossing once, or until fragrant and browned. Cool in dish; they will become crisp on cooling. Separate almonds and store in airtight jars or package in cellophane bags.
 
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