Almendras Garrapiñadas are a delicious Spanish treat that are perfect for snacking on. They are roasted almonds that are coated in a sugar and cinnamon mixture, and they are absolutely addictive! If you’ve never had them before, you are in for a real treat!
Ingredients
- 1 cup (100g) whole almonds
- 1/2 cup (100g) sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Method
- Preheat the oven to 350F (180C).
- In a small bowl, combine the sugar, cinnamon, and cloves.
- Spread the almonds on a baking sheet and roast for about 10 minutes, until they are lightly browned.
- Remove the almonds from the oven and let them cool for a few minutes.
- In a large bowl, combine the almonds and sugar mixture. Toss to coat the almonds evenly.
- Enjoy!
These almonds are best enjoyed fresh, but they will keep in an airtight container for up to a week. If they start to get a little stale, you can refresh them by reheating them in a 350F (180C) oven for about 5 minutes.
Potential changes & improvements
If you want to add a little extra flavor to these almonds, you can try adding a pinch of salt or using smoked almonds. You could also try dipping them in chocolate or using a different type of sugar, like brown sugar or coconut sugar.
What other food it works well with
These almonds are delicious on their own, but they would also be great with a glass of milk or a cup of coffee. They would also be a great addition to a cheese plate or a charcuterie board.
Common Mistakes
The most common mistake people make when making these almonds is not roasting the almonds long enough. Be sure to roast them until they are lightly browned, or else they will not have the same flavor. Another common mistake is not tossing the almonds in the sugar mixture evenly, which will result in some almonds being too sweet and others not sweet enough.
Nutritional Information
Each serving of these almonds (1/4 cup) contains:
- Calories: 200
- Fat: 14g
- Carbohydrates: 17g
- Protein: 5g
- Fiber: 3g
These almonds are also a good source of vitamin E and magnesium.
Allergens: almonds