Prep 25 mins
Cook 2 hrs
This is my aunt's recipe. She brought these to all of our holiday parties when I was growing up.
- 1 cup sugar
- 1⁄2 cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon imitation vanilla
- 1⁄4 cup unsalted butter
- 1 lb shelled unsalted whole almond
- Preheat your candy thermometer. Combine the sugar, water, cinnamon, and salt in a saucepan. Turn the heat to medium and stir the mixture until the sugar has dissolved.
- Turn the heat up to medium high, then place the thermometer into the pan. The temperature will slowly rise. Cook until the soft ball stage, 240°F.
- Once the syrup reaches that temperature, remove from the heat.
- Place the butter, vanilla, and almonds in a medium-sized mixing bowl. Pour in the syrup and mix everything together until the almonds are covered with the syrup.
- It will take about 2 hours for the syrup to crystallize. It should turn out as a soft glaze.
These spiced almonds are a great addition to any finger food counter, as they were for mine this evening! From the recipe's directions, however, it was unclear about what to do with the nuts after they were covered with the syrup! From past experience, though, I spread them out on some wax paper & let them cool & harden the glaze! Turned out just fine! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
Excellent recipe. I used this recipe to make spiced pecans instead of almonds, and they turned out great. I have a pecan tree that gives me a great yield of pecans each year. I am always looking for recipes to fix pecans to give as gifts or take to parties. I will definately be using this recipe again to make more yummy spiced pecans. Thanks for posting your recipe. Made for Fall PAC 2008.
Good and easy to make. I followed the recipe as written other then I used Splenda instead of sugar as that is all I buy. Everyone enjoyed them. Made for Fall PAC 2008.