++Notes001 // Raw or roasted almonds can be used for this recipe, just make sure they are plain, i.e. unsalted or unsweetened.
++Notes002 // The syrup will crystallize in about 5 minutes, and once that takes place, remove pan from heat and spread the almonds on a wax parchment paper to cool. Do not cool them inside the cooking pan, or the almonds will stick into a cluster block instead of individual nuts.
++Notes003 // The remaining sugar in the saucepan and additional clumps of crystallized sugar on the almonds can be easily broken up by hand into sugar granules. Store these in a small container and use them with you favorite coffee or hot chocolate.
++Notes004 // I switched from a skillet to a saucepan to make these because I find it easier to stir the almonds quickly in a deeper cookware.
++Notes005 // I modified the original recipe to make 2 cups of almonds instead of 3, so that the quantity fits 1) the saucepan for cooking and 2) my Ikea 17oz Slom glass jar for storage (after snacking about 10 nuts). I also reduced the sugar from 1 cup to 1/2 cup with the reduced almond quantity.
++Notes006 // After cooking, quite a bit of burnt sugar will stick in the pot. For easy cleaning, just fill the pot with water and boil, the hardened sugar will melt as the water boils. Pour away the water, and wash the pot as normal.
// Adapted from One Charming Party
- 1/2 cup white sugar
- 2 cups raw/roasted almonds
- 1/4 tablespoon cinnamon powder
- 1/8 cup water
01. In a saucepan, combine water, sugar and cinnamon powder. Stir well. The cinnamon power will not dissolve completely.
02. Add almonds and stir briefly to combine the almond with the syrup mixture.
03. Over medium heat, stir constantly until the syrup crystallizes, about 5 minutes.
04. Remove from pan, and transfer the almonds to parchment paper.
05. Cool completely before storing in airtight container.