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Candied Almonds Recipe

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This recipe for Candied Almonds is from Love to Cook and Cook with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups whole almonds
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon baking soda
Directions:
Directions:
Using a large, deep, heavy-bottomed saucepan, mix corn syrup, brown and white sugar, butter and salt over medium heat. Once the mixture begins to boil, do not stir. Boil gently for about five minutes or until the mixture begins to caramelize. Remove from heat and add baking soda and cinnamon, if desired. Baking soda will cause the mixture to rise, so make sure your pan is deep enough.

Add the nuts and stir to coat. For a variation, add one cup of small pretzel sticks or one cup of mixed nuts to the pan. Once the nuts have been coated sufficiently, pour the entire mixture onto a greased cookie sheet and pop it into the oven. Cook the mixture for one hour on a low setting at about 200 to 225 degrees.

To ensure all sides are baked, stir at least five to six times. Meanwhile, grease another cookie sheet with butter. When the nuts are done baking, pour them onto the second cookie sheet and separate any nuts that have become stuck together.
Personal Notes:
Personal Notes:
How to Store Your Toffee Nuts
These nuts will last for about three months if stored properly. Store in a cool place, like the refrigerator, and keep in an airtight container. Moisture and humidity will make the product sticky and stale. Both recipes will yield approximately three to six cups of butter toffee almonds.

 

 

 

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