These Cinnamon Vanilla Glazed Almonds are the perfect sweet treat for when you are on the go. You can keep a little container in your purse to help avoid tempting sweets on the road. This easy recipe has only 4 ingredients and is low carb, keto, gluten free, grain free, sugar free, dairy free, and Trim Healthy Mama friendly.
Glazed nuts are one of those snack foods I could just eat by the handful. I try to refrain from doing that but eating these by the handful is still an awful lot better than most of the sugary store-bought varieties. They store well at room temp for a grab and go snack and only take about 5 minutes of hands-on work. It is easy to have a batch in the pantry at all times.
How to Make Glazed Almonds
These are really really really easy to make. You just melt the sweetener, add the vanilla and cinnamon, and then stir occasionally as they cool.
How to Store Glazed Almonds
I made these about a month ago and they've kept well at room temp. I just put them right back into the container the almonds came in when they cooled.
Which sweetener can I use?
I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Plain xylitol or erythritol will also work. Other sweeteners have different melting points so it will be trial and error if you would like to sub a different one.
What other flavors can I make?
You can add any extract you like to these glazed almonds. I think coconut would be a great choice. You can even sprinkle them with unsweetened coconut flakes before the sweetener hardens.
You can also use pumpkin spice, apple pie spice, cocoa powder, or even a pinch of something spicy like chipotle chili powder.
- 2.5 cups roasted salted almonds
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla
- 1 tsp cinnamon
- In a medium saucepan over medium heat cook the sweetener until it is melted. Add the vanilla and cinnamon. Remove from heat.
- Add the almonds. Stir every 10-15 minutes as they cool. The syrup will continue to thicken and harden.
- Once they are coated with all the syrup pour onto a piece of parchment or waxed paper. Cool completely, still stirring occasionally. Store in an air tight container.