I’ve been making Sugar and Spice Almonds for years at Christmas time. I don’t know why I’ve never shared a recipe for them here!
I was writing my planned list of home made gifts for this year and thought I better make these first cab off the rank, so I could do my thing and share the recipe with you. Hopefully this gives you plenty of time to get them made yourselves!
Timing of making these today for me, however, is not great… I just know they won’t make it to being gifts with my
vultures children around!
Just look at all of that sweet, crunchy, cinnamon-ny deliciousness!
Whether gifting, or sharing at a gathering, these will disappear fast!
Sugar and Spice Almonds – a versatile home made gift
This recipe is pretty versatile in the ingredients you can use! Here are some variations that would work well:
Mix and match the spices
Don’t get me wrong, this flavour combo is spot on for me. The spices are the perfect balance and strength.
However, they would also be good with a bit of curry powder or cumin, paprika, chilli. You could use cinnamon as the only spice and leave the others out. You can’t really go wrong!
Using alternatives sweeteners
My preference for sweetening these tasty morsels over the years has become a combination of raw sugar and maple syrup.
The sweetener of choice in general in my kitchen is coconut sugar, and it does give good results in this. I just prefer the more subtle flavour combo of raw sugar and maple here.
I’m sure they’d also be good with brown sugar, or a portion of the sweetener as honey.
Using different nuts
I’ve used several different nuts in Sugar and Spice
Almonds Nuts in the past! Cashews, peanuts, macadamias, Brazil nuts. They always turn out great. And mix them up too if you like, use a few different types of nuts in one batch – just ensure the total weight of the nuts is 400g.
Making Sugar and Spice Almonds vegan
For those that can’t eat eggs, the good news is that one of my wonderful Secret Squirrels (recipe development team members) Leanne, successfully made them vegan. She replaced the egg white with 50g aquafaba and the end result was beautiful!
How to make Sugar and Spice Almonds
These are seriously simple little morsels to make! Here’s a quick run-down, see below for the full recipe.
We just whip an egg white in the Thermomix (with the butterfly attachment in place) for 1.5 minutes. The result of this will be soft-stiff peaked whites. It doesn’t really matter if they aren’t super stiff.
Then add the almonds, sugar, spices and salt. Mix it all up.
Transfer to a lined tray. Spread out in a single layer, not too squashed up.
This is what they’ll look like going in to the oven:
Bake at 150C (fan-forced) for 10 minutes, give a good stir then bake some more.
When ready, the nuts will be lighter in colour than they went in to the oven. They’ll be a little tacky to touch, but as they cool the coating will harden.
Once cooled completely, break the almonds up and transfer to an airtight container. When almost ready to gift, package in little clear bags or jars.
Looking for more great homemade gifts?
Luscious Lemon Bliss Balls are quick and easy to make and such a hit!
Chewy Sesame Bars are a healthier (and even yummier) version of the chewy sesame bars you can get at the supermarket. They never last very long around here!
Crio Sesame Bars are a rich treat that are great made as either bars or balls.
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I hope you really love this tasty treat. Please leave a comment underneath the recipe if you make them!
Sugar and Spice Almonds
- 1 egg white *see notes for vegan
- 400 g raw almonds
- 50 g raw sugar
- 30 g maple syrup
- 3 tsp ground cinnamon
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.25 tsp ground ginger
- 1/8 tsp ground nutmeg
- Pinch ground cloves
- Pre-heat oven to 150°C. Line a tray with baking paper.
- Set butterfly in place on blades of mixer bowl. Add egg white. Beat 1.5 minute/speed 4/MC off.
- Add all remaining ingredients. Mix 10 seconds/speed 2/MC on. Scrape down bowl. Repeat.
- Transfer to the lined tray, arranging in a single layer. Bake 10 minutes. Remove from oven, give almonds a good stir then return to the oven for a further 10-15 minutes. Be careful to not overcook. Some of the coating may still be a little sticky but it will harden as it cools.
- Leave on tray to cool completely, then break apart and package into gift bags, or store in an airtight container.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone