Candied AlmondsFrom kamikatze 8 years ago
How to make it
- The preparation is very easy. But it's essential that you use a saucepan with a thick bottom so that the heat will spread evenly. Some cookbooks suggest that you start by mixing sugar and water over medium heat in order to receive a smoother caramel but I don't feel that's necessary. So I just mix the sugar, cinnamon (optional. Also try chili flakes!) and the raw almonds in the saucepan over medium heat.
- Stir constantly! After a while the sugar will dissolve. Now it's important to continue stirring. Warning: Use a heat-resistant spoon made of silicone or wood. Because the caramel gets awfully hot. Don't touch it or taste it as long as it is fluid!
- When the caramel has thickened and browned, transfer the caramelized almonds on a non-stick surface. Parchment or baking paper is a good choice. Spread the caramelized almonds on the parchment paper and sprinkle with salt (optional).
- Let cool and separate the candied almonds. They keep fresh in an airtight container for days. You can snack them as they are or use them to decorate cakes. You can also crush them to them as mix-in for ice cream.
People Who Like This Dish 10
The Cookkamikatze Munich, DE
The Rating5 people
mmmm...thanks!magali777 in Mexico loved it
so easy, and so good! i didn't use any water, added some vanilla at the beginning, and ended up using 1 cup of sugar and about 2 cups of almonds. so they wouldn't have been as candied as yours, but they were still wonderful!andersonneddie in loved it