Candied Almonds
A simple, sweet and crunchy snack. Perfect for making ahead and keeping in a jar for when you need a little treat.
Makes: About 1kg
Cost: $16 NZD (approx.)
Time: 15 minutes
Ingredients
500g whole almonds
500g sugar
250ml water
1 tbsp cocoa powder (optional)
Method
Preheat your oven to 180°C. Spread the almonds on a baking tray and toast them for about 5-7 minutes, until fragrant. Let them cool slightly.
In a large, heavy-bottomed pot, combine the sugar, water, and cocoa powder (if using). Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add the toasted almonds to the boiling syrup. Stir continuously with a wooden spoon.
Keep cooking and stirring. The syrup will first bubble, then begin to dry out and crystallise around the almonds. This process takes about 5-10 minutes.
Once the almonds are completely coated in dry, sandy sugar crystals, pour them out onto a sheet of baking paper or a silicone mat.
Allow to cool completely before storing.
Tips
Heavy pot: Using a heavy-bottomed pot helps prevent the sugar from burning.
Constant stirring: Stir continuously from the moment you add the almonds to prevent them from sticking and burning.
Storage: Keep in an airtight container at room temperature for up to 2 weeks. They make a lovely homemade gift.
