What a busy week, I just finished a three day Costa Rica dinner. It was so delicious and I got to experiment with many new ingredients, but it was a lot of work and some long days. So I figured what would be better than a very simply recipe, candied almonds. I really wanted them for a salad I was making and I had a bag of slivered almonds that was about at the end of it’s life, so candying them made perfect sense.
At work we make such large batches of candied nuts that we use full sheet pans and bake them in the oven, but my guess it your not going through gallons of candied nuts at home, so I probably don’t need to show you how to do it that way. I made about a cup of candied almonds, so I did it in a saute pan. Your only 2 ingredients and 10 minutes away from your own delicious candied almonds.
I am giving a recipe for this, but it is just a guideline you can use as many nuts as you want and you can add in as much sugar as you want as well. Also I made candied almonds but of course you can use any nut you prefer, walnuts, peanuts, pecans. I simply started by combining my sugar and almonds in a non-stick saute pan, you can use brown sugar or white sugar. I think the brown sugar caramelizes better on these and gives a better texture, where the white sugar is sometimes gritty, but either work.
On medium-high heat, begin to melt the sugar and toast the almonds, stirring continuously to ensure nothing burns. Toss around for 8-10 minutes until the almonds smell nutty and the brown sugar has began to melt and caramelize. After that lay out on wax paper to dry and your ready to use these in your favorite salad, in granola, on top of yogurt or all by themselves!
- 1 cup almond slices
- 1/2 cup lightly packed brown sugar or white granulated sugar
- 1/4-1/2 teaspoon cinnamon (optional)
- Combine almonds, sugar, and cinnamon to a medium saute pan.
- Toast over medium heat for 8-10 minutes, stirring constantly.
- You can tell that the almonds are done when you start to smell a toasted nut flavor and the sugar melts completely, coating the nuts.
- Spread nuts out on waxed paper to cool, store in an airtight container and keep for 2-3 weeks.
- **You can substitute white sugar, but brown sugar gives a smother chewier texture.