Candied Almonds
"I found this recipe in the RouxBe Test Kitchen while I was doing a product review. It was posted by Kimberley S. The recipe sounded great, so I made sure to copy it. I have not tried it yet, but do intend to. She used skin on almonds & blanched them, but did say you could also leave the skins on. I would just go with blanched almonds to save some time & work.
I can see using a variety of nuts in this recipe. One person had commented that they cut the white sugar down to 2 Tbsp and used maple sugar as well."
- Ready In:
- 45mins
- Ingredients:
- 4
- 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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RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.
