Cinnamon Sugared Almonds

If you are a regular here,you'd know my fascination for Cinnamon.I love Cinnamon and do not skip a chance to add it in a recipe.Of course the top favorite being these delectable Cinnamon rolls.I love the flavor and the earthiness of this spice and can go on and on singing praises for the same.

It was no wonder then when I came across this idea of pairing Cinnamon with nuts,I fell for it.A while back,during a party a friend brought along a bunch of candied nuts.I am not so much a nuts person,so believe me when I tell you,those nuts were damn addictive.Especially the almonds.I wanted to recreate it and searched for a recipe.

These sugared almonds are indeed a breeze to make and takes just under 20 minutes from start to finish.How cool is that?

As a kid,I used to relish sugared cashews which were made by making a sugar syrup first with strings and then nuts added to it which created a lovely sugar coating all around the cashews.This one is pretty similar,with less work and an added flavor of cinnamon.I hope you do try it out for your next party!

Cinnamon Sugared Almonds
Recipe source - AllRecipes

Ingredients

Almonds - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cinnamon - 1 tsp

Method

In a non stick kadai,mix together sugar,water and cinnamon and let it come to a boil.

Mix in the almonds.Stir and cook the mixture till the sugar syrup thickens and coats the nuts evenly.

Grease a plate and pour the nuts into it.Separate almonds using forks and let it cool down for about 15 minutes.

These Sugared Almonds taste delicious warm and in room temperature as well.Store in an airtight container once completely cool.Planning to try a mixed version,like I tasted,next time :)

Other Cinnamon Favorites on the blog

Cinnamon Cookies
Apple Cinnamon Braided Bread
Orange Marmalade Cranberry Pull apart Loaf
Apple Cinnamon Bundt Cake
Apple Cinnamon Streusel Muffins

Eggless Vanilla Choco-chip Bundt Cake

There was a time when eggless baking gave me jitters.Maybe because I started baking with eggs and struggled a bit to perfect my baking that anything less than a super hit success recipe makes me gasp a little.Initially I had a problem with using condensed milk too{call me crazy}.I could finish a whole can all by myself if I had my way,but using it all in a cake made me apprehensive.

Of course,some recipes stick with you and I do have my go-to eggless cake recipe which gives me foolproof results every single time.

However,the baker in me gets all excited when a new recipe comes up and I just cannot sit still until I try it out.Last time when I was in Ernakulam and wanted to bake for family,I came across this recipe.I had all ingredients ready{even if one ingredient was missing,I could just hop off to Staines,right opposite my home and get it!}.The cake was a super hit and got polished off in no time.

I tried it again after coming back to Chennai with the addition of chocolate chips.Arjun,who gets excited the moment I take out my bowls,measuring cups and whisk loved it and gobbled down a couple of pieces with his glass of milk.So next time you are looking for an eggless recipe with simple ingredients I recommend you try this one.

Eggless Vanilla Choco-chip Bundt Cake
Recipe source - YummyTummy

Ingredients

Maida/All purpose flour - 1 3/4 cup / 210 gms
Sugar - 3/4 cup / 150 gms
Milk powder - 3/4 cup / 100 gms
Vanilla essence - 1 tsp
Unsalted butter - 1/2 cup /100 gms
Baking powder - 2 tsp
Baking soda - 1 tsp
Thick curd/yogurt - 1/2 cup / 120 ml
Milk - 1/2 cup / 120 ml
Water - 1/2 cup / 120 ml
Chocolate chips - 1/2 cup

Method

Preheat oven to 160 degree C. Grease a 6 cup bundt pan and sprinkle with flour and coat all sides. Tap off the excess flour and set aside.

Mix together milk, water, curd in a jug,keep aside.

Sift together flour, milk powder, baking soda, baking powder and set aside.

Beat butter, sugar and vanilla in a bowl till creamy.

Add in half of the flour mix, all the milk mix and fold gently. Add the remaining flour and fold gently.Mix in the chocolate chips.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.Cool in the tin for about 15 minutes and then invert to a wire rack and finish cooling.

Cut into slices and serve.The cake keeps well in room temperature for 2-3 days if kept in an airtight container.