Sugar Coated Almonds are often called ‘Candied Almonds’. They are quite expensive to buy. If you once learned how to make them, you would never buy them from stores because it is easy to make. You don’t need the oven. You only need a frying pan OR saucepan. Non-stick type preferred. This is the most popular ‘Cinnamon Sugar Coated Almonds’. You can use other Nuts. I recommend to use roasted Nuts for crunchy texture.
1 to 1 & 1/2 cups Roasted Almonds
1/2 cup Sugar
2 teaspoons Cinnamon
1/4 Cup Water
- Place all ingredients in a small frying pan OR saucepan, and cook on medium heat.
- The dark colour liquid is getting thick and it soon starts looking like caramel. This stage you worry when to stop cooking because the caramel would quickly become sticky like toffee. DO NOT worry, and keep cooking stirring.
- Does it really look like caramel? NO, it’s not caramel. It’s OK to keep cooking stirring.
- When you keep cooking, the caramel-like liquid starts turning to dry sugar-like. That’s the point to decide when to stop. You can stop cooking when all Almonds are well coated and look dry. Place them on baking sheet and cool.
- *Warning: After the thick dark caramel-like liquid turned to dry sugar-like, if you still keep cooking, the sugar starts to melt and turn to real caramel. Caramel coated Almonds are also delicious, but they stick to each other and they are not easy to handle. You might end up spending hours to clean up the pan. (I have done that!)
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