Candied Almonds

[Rachel Perlow]

Candied Almonds

This recipe is from Baking at Home with the Culinary Institute of America, and appears here with the permission of the publisher.

• 3/4 c sugar
  
• 3 T water
  
• 3-1/2 c (1 lb) whole blanched almonds
  
• 1 T unsalted butter
  

Line a baking sheet or jellyroll pan with a silicone baking mat or parchment.

Combine the sugar and water in a heavy saucepan and stir until the sugar is evenly moistened. Bring to a boil over high heat, stirring constantly. Cook the mixture to 230-235 F. Remove from the heat. Add the almonds and stir vigorously until the sugar crystallizes and makes a white crusty coating on the almonds.

Return the pan to the heat and stir constantly until the sugar melts and caramelizes, making a coating on the nuts. The nuts will become shiny and smooth, with a very dark caramel coating. Remove the pan from the heat, immediately add the butter, and stir it into the mixture quickly.

Pour the nuts onto the prepared pan, immediately using the tip of an oiled or buttered knife to separate them. Let the nuts cool completely before serving.

Keywords: Dessert, Intermediate, Snack

( RG1033 )