These are very fast and quite tasty. You just throw raw almonds + sugar in a pot, let it boil, and then roast them for awhile. I messed up a bit and made almond brittle, essentially, but it was still really tasty.
I wonder if Doc and Marty had to carry a lot of stuff with them in a murse or something in that movie… it’d be a bag to the future
Measure out the brown sugar, and let it boil in a pot with the salt, cinnamon, and some water.
I see the light! It’s the least important word on the bag!
This view makes the tsp of cinnamon look HUGE. Good to keep spice in perspective: otherwise you’ll just have a messed up privet and who wants that plant?
You may worry, but don’t. It’s a little bit energetic, the boiling, but everything will be okay, just stir in the almonds.
Double double toil and trouble, fire burn and pot of sugar bubble
OK everyone in the pool! All (m) in!
I just sat here and watched, ranking the almonds. You could say I was SATuRATING
Also I didn’t read the recipe and apparently I was supposed to stir these constantly. Oh well! Cook until the liquid is absorbed/evaporated.
If Doc and Marty brought this along, it’d be a hot tub time machine for the almonds.
Then dump them out onto a silpat or a sheet of parchment paper (NOT DIRECTLY ON THE BAKING SHEET), and spread those guys out.
This one almond has no equal… because every other one is better. OOH ROASTED!
Bake for 10-15 minutes. I sprinkled them with salt before throwing them in.
Brittle me this: are almonds all they’re cracked up to be?
Let that cool (I let them sit out overnight), and then break up the brittle. If you cooked them long enough and stirred them which I did not, they’ll probably end up looking more like the original blogger’s:
These are BEAUTIFUL. Mine, not so much. From http://www.barbarabakes.com/2012/11/candied-cinnamon-roasted-almonds/
Candied almonds from Barbara Bakes:
- 1 cup brown sugar
- 1/4 cup water
- 1 tablespoon cinnamon
- Pinch of salt (I like lots of it!)
- 2 cups almonds
Boil brown sugar, water, cinnamon, salt. Once boiling, stir in the almonds. Stir constantly until liquid is evaporated (5-10 minutes). Spread out onto a baking sheet lined with something (foil, parchment, silpat, anything!), and bake at 350 for 10-15 minutes.
Baking and Math 
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