Caramelized Almonds (Adapted from David Lebotviz's Candied Peanuts Recipe)
Caramelized Almonds are perfectly sweet and deliciously crunchy. With only four ingredients, they are super easy to make. I like to package them for an awesome holiday gift or serve them as an addictive appetizer.
Servings: 8 servings
- 2 cups raw almonds
- 1 cup granulated sugar
- ⅓ cup water
- Pinch of fine sea salt optional
Combine almonds, sugar, and water in a heavy skillet. Cook over medium heat, stirring constantly, until the sugar melts and the mixture thickens into a syrup.
Cook, stirring over medium heat for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the almonds.
Lower the heat to medium low, and continue stirring as the excess sugar in the pan begins to melt. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, being careful that the heat is not so high that the almonds and/or the syrup begins to burn.
When the syrup is a medium amber color and the sugary coating on the almonds has formed a shiny glaze, add the salt if desired. Pour the almonds onto a parchment lined baking sheet. Spread into a single layer to cool completely. Break up any clumps. Store in an airtight container. Yield: 2 -½ cups.
Calories: 302kcal | Carbohydrates: 32g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 252mg | Fiber: 4g | Sugar: 26g | Calcium: 94mg | Iron: 1.3mg