Spanish Candied Almonds
Ingredients
- 166.7 gAlmond with skin (whole)
- 133.3 gWhite sugar (granulated)
- 100 mlMineral water (room temperature)
- 0.7 tspCinnamon powder (ground)
Method
Almonds coated in a crunchy, shiny sugar shell. The scent of warm caramel and cinnamon fills the kitchen as the sugar transforms into a smooth, brown glaze.
- 1
In a heavy-bottomed pan, pour the almonds with their skins, sugar, water, and cinnamon. Stir to coat the nuts thoroughly.
- 2
Heat over medium heat, stirring regularly. The liquid will reduce until it disappears. The sugar will then crystallize and look like grayish sand around the almonds.
- 3
Lower the heat slightly and never stop stirring. The sugar will melt a second time. The almonds should become shiny and take on a deep amber color.
- 4
Pour immediately onto a tray. Separate the almonds one by one using two forks before the caramel sets and sticks them together.
Frequently asked questions
How do you get this dish right?
- Never take your eyes off the pan during the caramelization phase; sugar burns in seconds.
- Use a sturdy wooden spoon; the mixture becomes very heavy when the sugar sands.
How long does this dish keep?
Store in an airtight glass jar, away from humidity to maintain the crunch.
