Candied Almonds
Authentic carnival-style candied almonds with a crunchy cinnamon-sugar shell and a toasted, nutty center.
Ingredients
- Raw Whole Almonds: 2 cups
- Granulated Sugar: 1 cup
- Water: 1/2 cup
- Ground Cinnamon: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Line a large baking sheet with parchment paper.
- In a large, heavy skillet over medium heat, combine granulated sugar, water, and cinnamon. Stir until the sugar is dissolved and bubbling.
- Add the raw almonds and salt to the skillet, stirring to coat thoroughly.
- Continue to cook and stir constantly. The mixture will eventually become dry and ‘sandy’ as the water evaporates.
- Keep stirring until the sugar begins to melt slightly and turns glossy, clinging to the nuts in a thick, bumpy crust.
- Remove from heat and quickly stir in the vanilla extract.
- Immediately pour the almonds onto the parchment paper and separate them with forks.
- Allow to cool completely until the coating is hard and crunchy.
Notes
- Note: Do not stop stirring during the ‘sandy’ stage to prevent the sugar from burning.
- Raw almonds are essential as they toast during the cooking process.
- Store in an airtight glass jar at room temperature to maintain crunch.
Find it online: https://dishmio.com/candied-almonds/