Candied Almonds Recipes

CANDIED ALMONDS

Steps:

• Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
• In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.

CANDIED ALMONDS

Steps:

• Bring water, sugar and cinnamon to a boil;stirring constantly.
• Add almonds and toss to coat.
• Remove almonds with slotted spoon.
• Arrange on greased baking pan.
• Bake at 350 for 20 minutes, basting twice with reserved syrup.
• Cool.
• Store airtight.

ROSEMARY CANDIED ALMONDS

Steps:

• Preheat oven to 375 degrees. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.
• Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.

SPICED CANDIED ALMONDS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

CANDIED TOASTED ALMONDS

Steps:

• Preheat oven to 300 degrees. In a medium bowl, toss almonds, corn syrup, and salt until well coated. Transfer almonds to a baking sheet. Bake, stirring nuts frequently, until evenly browned, 20 minutes. Remove from the oven and allow to cool. Chop into coarse pieces, and store in an airtight container until ready to use.