When I arrived in Switzerland for the first time. It was shockingly cold, like nothing I had ever experienced before. It felt like the piercing wind was waging war, trying to slip in under my skin. But I couldn’t stop staring at the snow; I sat at the front near the bus driver to take in the 180° view of the thick snow falling in slow motion. That was in February.
Fast forward 10 months, it was still cold but I had become accustomed to it. And my favorite thing to do was take slow strolls between the Christmas stalls perched by Lac Léman, not far from where you would normally have the Montreux Jazz Festival.
I didn’t overspend on the overpriced gems, chocolates, and candy. I was just there for the candied almonds and of course, nougat.
A few more years past and I embraced the Italian tradition of Christmas being a time of celebrating the birth of Jesus. AND making rounds at the best pasticceria for what a friend once referred to as posh packed desserts trays.
How to Make Candied Almonds in 3 Steps
Step 1: Add the sugar and water into a non-stick saucepan with good depth over low heat. Stir to quicken the sugar dissolving. Only add the almonds, (with or without skin) once you see the syrup bubble as below:
Step 2: Reduce the heat to low and constantly stir (easier if you use a spatula with a flat head) the almonds. Tempting as it may be, DO NOT get seduced into increasing the heat or the syrup will burn and your almonds along with it.
If making candied almonds with skin, you do not need to add any salt. It will first rapidly boil then the sugar will start to crystalize forming crusts at the top as below.
Step 3: After the water evaporates and you are left with almonds coated in crystalized sugar. If you would like to have the almonds with the sugar crust then you can stop as soon as you see the sugar starting to melt.
Otherwise, should you prefer your almonds on the glossy side. You can carefully keep the almonds on the stove for a few more minutes, just until the sugar melts off the almonds. Then lay the candied almonds on parchment paper to cool off.
Candied Almonds: With or Without Skin?
I have only ever had candied almonds with skin, but one day I didn’t have any and tried to make them with blanched almonds. Delicious? Yes, but it’s not just about me so I asked and was surprised to find that quite a few of my Insta-food lovers preferred candied almonds without skin.
That said, I decided to share this recipe which works for both. The secret to balancing out the sweetness of the candied almonds without skin is to sprinkle a bit of salt during the candying and cooling. I believe the ones with skin are somewhat balanced out with the skin which is a little bitter.
You can use the same recipe to make candied hazelnuts as well.
If you liked this Candied almonds recipe, please rate it below. If you didn’t I would definitely like to know why.
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Recipe Idea for Your Candied Almonds
Chocolate Covered Almond Bars
An easy to make dessert for chocolate lovers, made with almonds toasted in sugar and a pinch of salt, finished with melted chocolate.
Candied almonds
(+5 rating, 1 votes)
Loading...Almonds slow-cooked in syrup resulting in toasted almonds with a caramelized sugar coating.
Ingredients
- 200g (1 and 1/2 cups) almonds with skin
- 138g (1/2 cup) granulated sugar
- 31ml (3 tbsp) cold water
Instructions
Measure the water and sugar into a deep and wide, non-stick saucepan. Bring it to a gentle simmer over low heat as you stir to dissolve the sugar.
Tip the almonds into the syrup and using a wooden spatula (preferably with a flat head) continually stir the almonds over low heat. It will take about 5 minutes before the water evaporates and the sugar started to crystalize around the almonds.
You can take the almonds off the fire after 12 minutes when they have a thin crusty sugar layer or you can continue string until the sugar gets to the next stage of melting off the almonds- leaving them glossy.
Transfer the almonds onto parchment paper to cool completely before serving.
Store in an airtight container at room temperature
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