You can make these deliciously flavored crunchy candied almonds with few ingredients! They are perfect gifts anytime but especially for the holidays! This recipe is so easy to make on the stove in 10-12 minutes!
Servings: 350 grams (2 and ½ cups)
- 200 g (1 and ⅓ cups) raw almonds
- 155 g (¾ cup) granulated sugar
- 60 g (¼ cup) water
- 2 and ½ teaspoons ground cinnamon*
- 1 teaspoon pure vanilla extract
Line a baking sheet with parchment paper or silpat and set aside.
Place the sugar, water, cinnamon and vanilla extract in a large pan. Using a wooden spoon**, stir the mixture over medium heat and let it boil.
When the mixture boils, add the almonds and continuously stir so the sugar and almonds don't burn. During this stirring process, first the water will evaporate, then the sugar will crystallize and stick to almonds. Do the stirring carefully as you are working with sugar. You don't want to burn yourself, nuts and sugar. This process takes almost 6 minutes.
Continue to stir to melt some of the crystallized sugar. You should go through the edges with your spoon to make sure the sugar doesn't stick to the pan. This process takes almost 3 minutes. The finished almonds will be a mixture of crystallized and caramelized sugar. So don't try to melt and caramelize all the crystallized sugar. (You may hear a voice from the pan as if you are making popcorn. If you hear that voice, this is a sign that you can stop working with the almonds.)
Place the almonds over parchment paper, and separate the almonds that stick to each other with a spoon. Let the almonds cool for 20 minutes before serving.
*If you don't prefer too much cinnamon, you can use 1 and ½ to 2 teaspoons of cinnamon.
** You can stir with a spoon or a spatula but your spatula shouldn’t be elastic, shouldn't bend, you need to work with a spoon or spatula with sharp edge(s) that can easily go around the edges of the pan, so the sugar won’t stick. This little detail is very important when melting the sugar.
How to Store: You can keep in an airtight container up to a week at room temperature.