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.
My Private Note
Units: US | Metric
- 1Blanching Almonds:.
- 2Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
- 3Spread almonds in a single layer & let dry overnight.
- 4Candying Almonds:.
- 5Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
- 6Heat sugar & water in heavy stainless steel frying pan over med high heat.
- 7Cook to softball stage, 235 - 240F on candy thermometer.
- 8Add almonds & stir, lower heat to med low, continue stirring nuts.
- 9Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
- 10Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
- 11Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
- 12If candy starts to harden, just flatten nuts out as best you can.
- 13Let cool, then break apart any nuts that were stuck together.
- 14Store in an airtight container.
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Nutritional Facts for Candied Almonds
Serving Size: 1 (470 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2260.4
- Calories from Fat 1507
- Total Fat 167.5 g
- Saturated Fat 14.1 g
- Cholesterol 0.0 mg
- Sodium 5.6 mg
- Total Carbohydrate 161.5 g
- Dietary Fiber 34.6 g
- Sugars 110.8 g
- Protein 60.2 g