Friday, April 22, 2011

Candied Almonds

As I was wondering what to do with my left over evaporated milk, I found a recipe for Candied Pecans that sounded pretty good.  But then I realized that I didn't have any pecans sitting around, and I didn't particularly want to go out an buy any because I'll be moving soon, and the fewer things I have to take with me, the better.  I did have a large bag of almonds though.  So I decided to adapt the recipe to almonds, pecans would work well too, of course.  The original recipe is here.  But I ended up doubling it (but I'll post the original proportions, because really, how often do people need 6 cups of candied almonds?), so that I could use up all the evaporated milk I had, and I added a few more spices, because really 1/4 tsp of cinnamon is not enough.


Candied Almonds

3 Cups whole Almonds
1 cup sugar (1/2 brown sugar, 1/2 white)
1/4 cup Evaporated milk
2 Tbsp Water
1/2 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cardamom
1 pinch Clove
1 pinch Cayenne pepper (if you want a slightly spicy sweet nut)

Combine the evaporated milk, water, vanilla, sugar and spices in a saucepan on medium heat.

Stir until the sugar is dissolved.

Add the Almonds, and simmer, while stirring, until there is no syrup left.

Spread out on wax paper to cool.


This is for crispy, dry candied almonds... you could also cook a little less time, so there is still a little syrup left, and pour them onto wax paper, in which case you'll have slightly more sticky candied almonds.  It's really up to your taste.  I think mine would have been even better if I had toasted the almonds first, and then candied them.  Maybe I'll try putting some of these in the oven to roast a little.

No comments:

Post a Comment