"This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer." — DarlaJo
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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.
I tried this recipe and followed exactly they burnt before the liquid was close to being gone. I cooked them on 4 for heat, I have an electric stove. I make alot of brittles,and hard candies so I am not sure what went wrong. I did stand and stir them with a wooden spoon the entire time. I rated in between bec of my problems
The trick to this recipe is to cook it until there is no liquid. If you get the sticky kind, that means you need to cook it longer. I have made this a many times and came out great!!! I made pecans and almonds to mix.
Very simple, easy recipe that produces light, crispy, sugary candied almonds. I'm glad I read the other reviews explaining that the almonds must cook until the water is gone, that is the key to the almonds coming out crispy and not soggy.
OMG-Fantastic and SOOO easy! MAKE SURE that you read the other reviews-thats what saved me becasue I was ready to take them out when they were gooey. KEEP cooking in the pan until the goo is gone and they are nicely "chunky" with the sugar mixture. This was SO good and a huge hit! Great for office presents during the holidays or any occasion. Just add to a cute tine and you are good to go! Thanks other reviewers and thanks for the wonderful recipe!
Spiced nuts are always a hit at holidays, but I use them all year long for toppings on muffins, sweet yeast breads, salads and yogurt. There is a simple trick to making them though. I use a candy thermometer and cook the sugar, cinnamon, and water mixture to the "soft ball" stage, approximately 238 degrees. Then I add the nuts (I use about 3 cups of any kind of nuts I happen to have on hand), and stir vigorously with a wooden spoon until the mixture starts to lose it "shine". (It will look almost "dull") Immediately pour onto a waxed paper lined cookie sheet. My mother used to add nutmeg and cloves to her spiced walnuts. There were rarely any left over after the first day!
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.)
these are really addicting. I'm not sure if I did it right, but I kept stirring until there was no more liquid. They turned out great, but they aren't glazed and shiney like the picture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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