Candied Almonds

SUBMITTED BY: DarlaJo PHOTO BY: mommymeggy

"This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

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INGREDIENTS

1/2 cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds

READ REVIEWS (7)

DIRECTIONS

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

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REVIEWS

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Reviewed on Nov. 11, 2007 by College Cooker

I made this for a dinner party as a topper for a spring green/ gorganzola/ cranberry/ green apple salad and people were eating them straight out of the serving dish. My best friend asked me to make them for her birthday. The only thing I would recommend is cooking them until the syrup is VERY thick. I think I put them out to cool too early and they were a bit stickier than I would have liked. All in all, though, a great and EASY recipe.

3 users found this review helpful

Reviewed on Feb. 11, 2008 by Doughgirl8

Dragée nuts are one of my favorite candies to make. This is a great method for hazelnuts and macadamias, too. I’ve used a recipe just like this, but with only half the cinnamon and using blanched almonds. Cook until the nuts are dry and covered with a bumpy whitish sugar coating. When they're cool, toss them with warm melted bittersweet chocolate and then into a bowl of unsweetened cocoa powder. They should have a hard sugar coating topped with a hint of chocolate and cocoa. (I wear latex gloves when working with chocolate; you can change gloves anytime your hands get chocolatey or sticky.)

2 users found this review helpful

Reviewed on Jan. 1, 2008 by kerimac

For this to turn out, ALL the liquid must evaporate. the mizure turns from liquid to syrup to a stringy consistency, and then crystalizes onto the almonds. Be sure to stir consistently throughout... this process takes just under 30 minutes.

2 users found this review helpful

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