Crunchy, not too sweet, toasted - you try one, and then another, because you have to check again if they're that amazing, and then the whole batch is gone and you start feeling depressed. These almonds take a millisecond to make and are a great party snack or hostess gift. People are always very impressed, despite the recipe's simplicity, and this is how my mom wows her crowd. —empirical_kitchen
almonds, whole with the skin on
In This Recipe
Put the almonds, sugar, and water in a pan that is big enough to hold the almonds in a single layer (more or less). Do not overcrowd, because it will be very difficult to stir later on.
Heat the mixture over medium heat and stir from time to time with a wooden spoon. The mixture will at some point start boiling and soon enough all the water will evaporate leaving the sugar behind in the form of pink clumps.
At this point, the sugar starts melting and you really need to stir the mixture vigorously so that the almonds become completely coated.
Once you hear cracking sounds coming from your pan, it means that the almonds are done. Transfer them to a baking sheet covered with parchment paper or baking mat. Try to separate them right away before they cool down and harden.