Candied Almonds
Ready In: 45 mins
Yields: 1 batch
Ingredients
Directions
- 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.
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