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Crunchy caramelized almonds

If you want to turn back in time, think about caramelized almonds. They are toothsome, sweet but not sickening. I do love them. Both adult and children go crazy over them. 
Typically, you may find them at the fun fairs: crunchy and tempting; when you put a caramelized almond into your mouth, you can’t stop eating- only one more, only one more… . You recognize their unique perfume from afar: caramelized sugar. 
Course Snack
Cuisine Italian
Keyword caramelized almonds
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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Ingredients

  • 150 gr unpeeled organic almonds  (or peanuts nuts, unsalted pistachio nuts, to your taste)
  • 130 gr white caster sugar (do not use molasses)
  • 40 gr water
  • extra: a pinch of dark cocoa powder and one of cinnamon to taste
Servings 6 people

Instructions

  • First, line a baking sheet with parchment paper; 
  • Put the almonds into a (preferably) steel skillet, add sugar, and water. You should use a quite large low sided skillet; 
  • Cook over high medium heat stirring constantly with a wooden or melamine spoon; 
  • At the beginning the mixture will be very liquid and it will hardly stick to the peanuts. Do not worry, that’s ok. When it starts boiling, it will crystallize and it will coat the fruit;
  • Low the heat and cook until the sugar gets amber; 
  • When the sugar starts melting, and gets shiny, remove from the heat; be very careful not burn the sugar; 
  • When the almonds gets amber (do not burn them, otherwise they will be sour), and the sugary coating has glazed, turn the mixture into the baking sheet. Spread the almonds carefully in a single layer to cool; 
  • When completely cool, divide them individually.