Ingredients
Method
Prepare Your Workspace:
- Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Set it aside.
Cook the Sugar Mixture:
- In a large skillet or saucepan, combine the sugar, water, and cinnamon. Stir to mix and cook over medium heat until the sugar dissolves and the mixture begins to simmer.
Add the Almonds:
- Add the raw almonds to the skillet, ensuring they are evenly coated in the sugar mixture. Stir constantly to prevent sticking or burning.
Caramelize the Coating:
- Continue cooking and stirring until the liquid reduces and the sugar starts to crystallize. The almonds will become coated in a grainy sugar layer as the mixture caramelizes.
Cool the Almonds:
- Quickly transfer the candied almonds to the prepared baking sheet, spreading them out in a single layer to cool. Use a spatula to separate any almonds that are stuck together.
Store or Serve:
- Once completely cooled, transfer the almonds to an airtight container for storage or serve immediately.
Notes
- Storage Tips: Store candied almonds in an airtight container at room temperature for up to two weeks.
- Customizable Flavors: Add a pinch of nutmeg, vanilla extract, or even cayenne pepper for a unique twist.
- Work Quickly: The sugar coating hardens fast, so spread the almonds immediately after removing them from the heat.
- Substitute Nuts: This recipe also works well with pecans, walnuts, or cashews.