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Candied Almonds

Candied Almonds

Is there a food aroma so strong that it takes you back to the time when you first savored the moment? For me it is fresh roasted candied nuts from Nice, France in 1997. I was 17 years old and on a class trip to Europe. We stopped in Nice to check out the beach. There were street vendors were lined up along the main street leading to the beach. As I walked pass one vendor after the next, I could smell the familiar street food. But one vendor radiated with a sweet aroma of roasted nuts and an unforgettable cinnamon sugar coat hugging ever corner of ever roasted nuts.

Fresh Roasted Candied Almonds

Today, I can enjoy that same great nostalgic taste any time. I made the perfect candied almonds over the holidays that took me back to that summer on the street of Nice. I made it with raw almonds. Of course, you use regular unsalted roasted almonds or any nuts you please. Roasting your own nuts adds that special touch. These make great snacks any time of the year.

Brown Sugar Glazed

Candied Almonds

1 can of unsalted almonds (8.5 oz)

2 tablespoons butter

3/4 cup brown sugar

1/2 teaspoons ground cinnamon

3 tablespoons water

Directions:

1. In a pan, roast almonds on medium high for 20 minutes.

2. Add butter and cinnamon and let it melt on the almonds.

3. Add 1/2 cup of brown sugar and water. Stir occasionally and let the sugar melt and caramelize.

4. After sugar thickens, turn off heat. Let sit for 5 minutes.

5. Add remaining brown sugar and stir continuously. As sugar begins to cool, it cling to the almonds. Let it cool.

6. Use a spatula to break apart the almond clusters. Serve immediately or store in an air tight container like a mason jar.

These fresh roasted candied almonds are to die for. I am sure you will love them as I do. Now you can have a piece of France from my early years.

Love,

Chan

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