Prep 5 mins
Cook 40 mins
I found this recipe in the RouxBe Test Kitchen while I was doing a product review. It was posted by Kimberley S. The recipe sounded great, so I made sure to copy it. I have not tried it yet, but do intend to. She used skin on almonds & blanched them, but did say you could also leave the skins on. I would just go with blanched almonds to save some time & work. I can see using a variety of nuts in this recipe. One person had commented that they cut the white sugar down to 2 Tbsp and used maple sugar as well.
- Blanching Almonds:.
- Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
- Spread almonds in a single layer & let dry overnight.
- Candying Almonds:.
- Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
- Heat sugar & water in heavy stainless steel frying pan over med high heat.
- Cook to softball stage, 235 - 240F on candy thermometer.
- Add almonds & stir, lower heat to med low, continue stirring nuts.
- Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
- Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
- Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
- If candy starts to harden, just flatten nuts out as best you can.
- Let cool, then break apart any nuts that were stuck together.
- Store in an airtight container.