Homemade Candied Almonds
This recipe produces the most delicious candied almonds, generously coated in a crisp layer of sugar and flavoured with cinnamon and vanilla. These delightful nutty treats make a wonderfully sweet and crunchy snack. They are great to add to salads and desserts and make perfect little gifts for friends or wedding treats.
Equipment
- 1 large heavy-based pan
- 1 large lined baking tray
Ingredients
- 300 g raw almonds with skins
- 250 g water
- 230 g granulated sugar
- 1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
- 1 tablespoon ground cinnamon
Instructions
- Gather your ingredients and line a large baking tray or sheet and leave it ready to use later on the side.
- To make the sugar syrup, add water and sugar to a large heavy-based saucepan. Bring the mixture to the boil, then add the cinnamon and the vanilla extract. Stir until the sugar is dissolved completely and the syrup starts to bubble.
- Add the almonds to the bubbling sugar syrup and cook on medium heat until the liquid has evaporated completely and only the almonds are left on the bottom of the pan, coated in sugar. Stir constantly, especially toward the end. That will take 10-15 minutes.
- Transfer the sugar-coated almonds to the lined baking tray. Spread over the tray and try to break the clusters with a fork while they are still hot. Let the almonds cool down for at least 15 minutes before eating them.
- Serve as a snack, or add to desserts or salads.