Quick & Crunchy Candied Almonds

Method5 steps · about 15 min

1. 1

   Step 1: Add the water (½ cup) with the sugar (1 cup) and cinnamon (1 tsp) to a tall, non-stick pan and bring everything to a boil, mixed together, over medium-low heat.

   Uses 1 cup Sugar (white or brown) · ½ cup water · 1 tsp cinnamon

2. 2

   Step 2: Now add the unpeeled almonds (1¾ cups) and stir well. The mixture will simmer away and thicken more and more. You must always stir well, no lumps should form and nothing should burn.

   Uses 1¾ cups almonds (unpeeled) · water/sugar/cinnamon syrup brought to a boil

   
3. 3

   Step 3: When the water has evaporated, the sugar looks crumbly. Now you must act quickly. Put the stove on high heat briefly until the sugar starts to liquefy and then back down to medium heat.

   Uses almonds stirred in syrup while water evaporates

4. 4

   Step 4: Keep stirring diligently until the sugar begins to caramelize. It becomes brown-liquid and now settles around the almonds. Now it is important to stir well so that all the almonds are well coated in the sugar but nothing burns. This should take about 8-10 minutes. Stop when the almonds are coated and the sugar is caramelized; the 8-10 minutes is an estimate, so watch the colour closely.

   Uses almonds coated in crumbly sugar as water evaporates; sugar starts liquefying again

5. 5

   Step 5: Now turn off the heat and take the pan off the heat. Stir the last bits together well and pour everything onto a baking sheet lined with parchment paper to cool.

   Uses almonds fully coated with caramelized sugar without burning