Candied Almonds Recipe
This recipe requires only sugar, cinnamon, and water to make a sweet coating for almonds.
Sugar-toasted almonds and poppy seed dressing top a spinach and romaine lettuce salad for a terrific accompaniment to any meal.
I sure wouldn't consider this "foolproof"! Even after multiple tries and trying things out in different ways, I never got the same kind of candied/Bavarian almond that's often found at fairs and festivals. However, I did get delicious sugary and cinnamony almonds with a teeny bit of crunch. However, overall they are still soggy, even after roasting out all of the liquid. (I was left with lots of little bits of crystallizing, and not much crystallizing on the actual almonds.) Any suggestions??
Just keep stirring until the almond goop turns dry and starts to toast. If you put the almonds on the wax paper and it still has the gooey carmalized sugar and the almonds are shiny, you've removed them from the pan too soon. Easy fix would be to put the sheet of almonds on a metal cooking sheet and heat them up and then place back in the pan with a tablespoon of water and continue your stirring to get them to the dry state. mmmm smells so good and makes your house smell like the holidays.
These nuts taste amazing! I've always been looking for a recipe for candied nuts... i just love candied nuts and this recipe, because it works for all nuts. MAKE SURE YOU READ THE REVIEWS. I thought I had failed when the mixture was all watery, I panicked. But dont give up, keep stirring and itll look just like the picture. Also, if you want to give it that crispy taste to it, back it in the oven again. Its just like the ones they sell
Ive made a lot of batches of this, I've also substituted Pecans and hazel nuts for the Almonds with good success. If you cook the syrup (sugar, cinnamon, water) until it goes from soupy to syrupy and then add the nuts and cook until it starts to clump/all stick together while stirring you should get the right results. I dont use the wax paper, I just dump them from the pan onto a clean cookie sheet/jelly roll pan raised on a cooling rack and let it sit for a minute or 2 before spreading them out.
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.)
I likes the simplicity of the recipe. I add in a packet of vanilla sugar. I think that the recipe needs to be altered so people are aware that the water evaporates and then sugar turns to powder and after additional cooking the sugar will become wet again to coat the almonds. I have never used wax paper. I use parchment so they don't stick