They look amazing, don’t they? So glossy and shiny and bronzed… I can’t resist them. I could happily munch them all day long (in fact, I did)! Sweet on the outside and nutty inside. What’s not to love? Candied almonds are usually sold on fairs and hard to get in actual stores. And even if you find them you’ll have to shell out at least 4,50 € for 200 g. How pricey! So let’s recap: They are hard to come by and pricey. Hmm, I only see one solution to this problem – we make them at home!
- 1/2 cup water (125 mL)
- 1 cup sugar (200 g)
- 2 cups almonds (400 g)
- Put all ingredients into a skillet, stir and bring it to a boil on high heat. Keep stirring.
- The water evaporates. Lower the heat, when nearly all the water is gone. Stir the almonds to coat them with the sugar syrup.
- When there’s no water left, the sugar recrystallizes. The almonds and the bottom of the skillet are covered in a sandy layer of sugar.
- Now it’s time to check the heat. You want it quite low. Watch the bottom of the skillet. When you see glossy patches appearing on the white layer of sugar, you’ve got it. That’s the sugar melting. Stir the almonds towards those patches.
- You want all sides of the almonds to touch the hot bottom of the skillet so that the sugar can melt. Stir, stir, stir. Stop, when the almonds are glossy.