It’s finally Christmas Eve, and boy I cannot wait for the New Year already. Now I know I sound like such a scrooge, and I apologise to those whose festive spirit I may be dampening, but I am so ready to make 2018 count. If you’ve read my last post you’d know it’s been a bit of the wild year, and this past month hasn’t been anything less than hectic. I’ve started a new job close to home which I am so thankful to be in, and already made some incredible friends, including the best girl group who I can karaoke with at the end of a long day. The craziness has meant though that this little blog has been slightly neglected this festive season. Sorry, The Beau Life. But, nether the less, I come to my little corner of the internet this warm winter evening with a short baking post. Whether you’re in need of a little something extra to add to the snack table, or perhaps want to make that someone’s present all the bit more special, these candied cinnamon almonds are sure to go down a treat.
I actually first came across them as a kid. Every year around Christmas time, we would get the train into London and whilst wandering round Oxford Street, we’d pass these random stalls selling candied almonds and chestnuts on the street. To this day, whenever I’m in the city and pass them being toasted al fresco, I make it a tradition (a weird one if that) to stop and buy some.
225g demerara sugar
1tbsp ground cinnamon
450g almonds (2 bags)
- In a saucepan, combine the water, sugar, and cinnamon; bring to a boil
- Add the almonds
- Keep stirring until the water evaporates, leaving a syrup-like coating on the almonds
- Pour the almonds onto a baking sheet, separating them with a fork
- Allow to cool and enjoy!