Sugar Spiced Almonds

Just because you’ve decided to make cookie boxes for peeps this Christmas, doesn’t mean you have to break yo’self to get it done.

They’re not cookies admittedly but they are deliciously christmasy and oh so easy and quick to make. They stay fresh for a good 4-5 days as well, so you can make these ahead of the others if that helps.

My first encounter of this recipe was choosing it from mum’s Good Housekeeping cookbook to make in Home Ec at skool – so a bazillion ago. I made mixed nuts back then with brazils, pecans, walnuts and almonds and everyone, dad especially, absolutely loved them so they became an annual thang.

We’ve gone for a solo nut this time just to keep things super simple as they’re part of a wider scenario.

Ready in 50 – and 45 of that is in the oven!

50 mins | 12 servings | mega ease


700g whole almonds – or a mix!
1 egg white (per 700g nuts), beaten to a light foam
130g dark brown sugar
1 tsp cinnamon
½ tsp ground cloves
¼ tsp allspice
¼ tsp grated nutmeg
a little sea salt 


Heat oven to 140°C / gas 1. Line a large baking tray with greaseproof.

Mix everything but the nuts together in a big bowl.

Add the nuts and stir in gently but thoroughly so every bit of nut is coated.

Pour the mixture into the baking tray and spread it out evenly.

Bung it in the oven for 45 mins, stirring twice during that time.

Spread out over a fresh sheet of greaseproof to cool.

Store in a zip bag or airtight container until they go into the gift boxes.

Crimble Nutz.

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