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Cinnamon Sugar Snap Peas


"I was trying to get a little creative in the kitchen the other night and stumbled across this combination that ended up tasting really great! Although my 2 year-old is still on the fence (as she is with most green veggies), my husband and I loved them. A very easy and inexpensive way to dress up your sugar snaps! Serve immediately or at room temperature."
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9 m servings 81 cals
Original recipe yields 2 servings (8 ounces)

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  • Prep

  • Cook

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
  3. Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.


  • Cook's Notes:
  • A stoneware bar pan works great for this recipe.
  • I use an oil sprayer (such as Misto®) for the olive oil, as I find I use less and get a more uniform coating.
  • I used an 8-ounce package of fresh sugar snaps, but it would be very easy to double or triple the recipe, if desired.

Nutrition Facts

Per Serving: 81 calories; 2.4 g fat; 11.1 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 160 mg sodium. Full nutrition

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Read all reviews 3
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I already had some cinnamon mixed with sugar that I always used on my cinnamon toast. It worked very nicely. Wonderful idea, putting it on sugar snap peas, though I think next time I will use ...

Sweet, salty, peppery - all in one bite!

It definitely tasted better than it sounds, that's for sure