Gingerbread Candied Almonds

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Sweet and spicy gingerbread candied almonds will make your holidays that much more merrier and bright! These are crunchy, toasty and divine that are delicious on their own or on top of a salad. 

My little sister is in town visiting me this week for Thanksgiving!! Holla! I love her, like a lot.

I keep joking that I’m making lasagna and pie for our turkey dinner because even though we’re German, I’m sure down the line there’s some Italian thrown into our gene pool. She does not find this amusing and tells me so.

Whatevs Chelsea.

Her name is Chelsea, incase you didn’t catch that from the last sentence.

We used to share a room at one point when we were younger back in the good ol’ days. It was grand.

In 2002, I’m pretty sure she hated me with every fiber of her being. She was so passionate about these feelings that she put honey nut cheerios in between all my bed sheets one day without me knowing. Except being the older and therefore wiser sister, I was always 1 step ahead of her and figured out her master plan before I went to bed that night. So, what did I do?

Gather up the cheerios and put them in between all of HER bed sheets. Duh.

You guys, I wish I got her reaction on camera. She was so mad. Like, SO MAD. I remind her of this story to this day and she still gets mad about it.

Ahhh, good times.

So yeah. That’s the sister of mine that is here for a visit. She’s so rad and totally the young, cool aunt my kids adore. We love having her here!! Obviously, we outgrew those shenanigans and cannot live without each other.

And for the record, I really am making turkey for Thanksgiving, even though I fully believe I’m 1/64th Italian.

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So, this recipe that I’m sharing with you all today is for almonds. But sweet and crunchy spiced almonds! Thank goodness I’m here to tell you these things! They are so so easy to throw together and you can change the spices up however you’d like. I was not originally going to post this recipe, but my husband and sister convinced me otherwise. They LOVED them in all their sweet and lovely gingerbread spiced glory, so here lies the recipe.

They only take about 10 minutes of active time to make plus! They make great gifts or salad toppers.

Hope you get a chance this week to give them a try. And feel free throwing a few cheerios into a bed belonging to a nemesis. It’ll really give you a sense of accomplishment 🙂 Lol!

Gingerbread Candied Almonds

Sweet and spicy gingerbread candied almonds will make your holidays that much more merrier and bright! These are crunchy, toasty and divine that are delicious on their own or on top of a salad.
servings 1 cup of nuts
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins

Ingredients

  • 1 1/2 tablespoons salted butter
  • 6 tablespoons granulated sugar divided
  • 1 cup whole almonds
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Instructions

  • In a large, non-stick skillet, melt butter over medium heat. Stir in almonds and 4 tablespoons of sugar. Stir continuously until nuts start to toast and sugar melts, about 4 minutes.
  • Remove from heat and stir in spices and remaining 2 tablespoons sugar.
  • Pour onto silicone baking mat or parchment paper to cool completely. Once cooled, break apart into pieces and serve or store in air tight container for up to 1 month.

Nutrition

Calories: 1256kcal | Carbohydrates: 104g | Protein: 31g | Fat: 88g | Saturated Fat: 16g | Cholesterol: 45mg | Sodium: 153mg | Potassium: 1008mg | Fiber: 18g | Sugar: 78g | Vitamin A: 525IU | Calcium: 378mg | Iron: 5mg
Course: Snack
Cuisine: American
Keyword: Gingerbread Candied Almonds
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3 Responses
  1. karen

    Lauren, I did not have a sister, but I had an older brother who was absolutely evil as I was gullible. Can I say, I define the word gullible. Thank you for sharing this recipe. Just in time for some holiday gift doing before Thanksgiving.

  2. Anna (Hidden Ponies)

    One of my little sisters whom I love is also named Chelsea 🙂 Anything gingerbread flavoured pretty much gets filed in my to-make pile…these sound awesome for snacking!

  3. Erin

    Oh no. These are far too good. I know I’ll be making another batch soon. Possibly quadrupled, and with a bit more spice. I was wondering for the first little bit in the pan whether or not the sugar and butter were going to pull together, but I stuck with it and, lo! Magic! Thanks for the recipe. Can’t wait to play with different flavour combos too.

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