We try not to have red light foods in our house. Donuts - not in control. So we don't buy them. We happen to be true candy faces, which means we raised candy faces. Not proud.
There is this little aisle in Fresh & Easy . . . I try hard to avoid that aisle because that's where the cinnamon almonds reside. We lie to ourselves - let's just buy these and put them away for another time. Uh huh...
Red light food.
I saw a homemade version made in a skillet. The first batch I made in the cast iron skillet. The second batch I made in the wok. You won't believe how good these are. There's enough room on the lid of that mason jar for a label from Tiny Prints, too.
Directions: In a large skillet combine the sugar, cinnamon and water. Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture. Keep stirring until the sugar crystallizes. Remove the pan from heat and scoop the almonds onto wax or parchment paper. Let the cinnamon almonds cool before serving. These can be made a few days ahead.
Pinterest find, original recipe found here.