Thursday, March 26, 2009

Sugared Almonds

So tomorrow we are having another salad luncheon at school, and this week I just wasn't going to be home long enough in the evening to bake anything, so I took the wimpy way out and signed up to bring almonds because I knew that I already had a big package of them! But then I thought that it would only take me 10 minutes to make sugared almonds! Thought I'd share the easy directions with you.

Take a heavy pan and toss in 1 cup of slivered almonds and 3/4 cup of white sugar. Put the heat on high.

Watch carefully - in about a minute the sugar will start to melt. Then you need to stir them constantly with a wooden spoon. In about 3 or 4 minutes the sugar will melt to a golden color and will coat the toasted almonds. Remove from the heat.

(Note to self: don't stop at this moment to take pictures - almonds will continue to darken and may burn!)

Immediately spread the almonds on parchment paper that is set on a cookie set.

(Note to self: get the parchment ready before starting to heat the almonds. And another note to self: do not touch the almonds after spreading them, because they remain hot for several minutes. And especially, do not try to eat one of the hot almonds.)

After the almonds have cooled, break them apart and store in an airtight container. These are wonderful sprinkled on top of salads, yogurt, fruit, or desserts.

1 comment:

Claire Reyes said...

These are awesome. I used slivered almonds, and reduced the sugar a bit. These will be awesome on a spinach salad with goat cheese, dried cranberries and red onion. Plan to dress with maple vinegrette. Thanks for your tasty addition.


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