These spiced candied almonds work well as a snack, on a salad, dessert, etc. They can be a bit tricky to make as the syrup gets very sticky, but it makes a good amount to use over several weeks so it is worth the time.
Spiced Candied Almonds
Servings: 10 – 30
Ingredients
- 16 oz Sliced Almonds
- 1 c Sugar
- 3 tbsp Unsalted Butter
- 2 tsp Cinnamon
- 1 tsp Cumin
- 1 ½ tsp Smoked Paprika
- 1 tsp Vanilla
- Sea Salt
Instructions
- Place a sheet of aluminum foil on a cookie sheet, spray with cooking oil, and set aside.
- Add nuts to a pan and over low heat warm the nuts, but do not toast them. Turn off the heat and set aside.
- Add sugar to a large saucepan over medium heat. Without stirring allow the sugar to melt into a syrup until a pale golden color, about 5 minutes.
- Lower the heat and add the butter, cinnamon, cumin, paprika, and vanilla.
- Stir until butter is melted and well combined.
- Add the warm nuts and stir to combine. Cover and cook over medium heat. Stir frequently to prevent burning. Continue to cook until any lumps have melted and the almonds are golden brown about 15-20 minutes.
- Empty the nuts onto the foil and sprinkle with a generous amount of sea salt.
- Spread the nuts out using wax paper to press down on and allow to cool.
- Once cooled break into chunks and store in the fridge.
Notes
- When warming the almonds be careful not to toast them as they will cook after adding to the sugar mixture, the goal is to just warm them slightly.
- To spread the nuts on the foil you can cover with a sheet of wax paper and press with your hands, another cookie sheet, or a large tray. The wax paper should pull away easily after spreading but be sure to remove before it has cooled.
- The sugar mixture will get very sticky and hard, you can easily remove it from the pan by covering all the sugar with water and boiling for a few minutes, the sugar will melt and break free.