Food recipes
Candied Almonds
Candied Almonds Ingredients: nuts, almonds oil, olive, salad or cooking sugars, granulated water, bottled, generic Directions: Blanching Almonds:. Cover with boiling water, let stand 1 minute, drain & rinse with cold...
Candied Almonds
Ingredients:
nuts, almonds
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
Directions:
Blanching Almonds:.
Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
Spread almonds in a single layer & let dry overnight.
Candying Almonds:.
Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
Heat sugar & water in heavy stainless steel frying pan over med high heat.
Cook to softball stage, 235 - 240F on candy thermometer.
Add almonds & stir, lower heat to med low, continue stirring nuts.
Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
If candy starts to harden, just flatten nuts out as best you can.
Let cool, then break apart any nuts that were stuck together.
Store in an airtight container.
Ingredients:
nuts, almonds
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
Directions:
Blanching Almonds:.
Cover with boiling water, let stand 1 minute, drain & rinse with cold water, pop nuts out of skin.
Spread almonds in a single layer & let dry overnight.
Candying Almonds:.
Warm nuts for a couple minutes in oven at 250F, do not toast them (this step is just to take any chill out of them).
Heat sugar & water in heavy stainless steel frying pan over med high heat.
Cook to softball stage, 235 - 240F on candy thermometer.
Add almonds & stir, lower heat to med low, continue stirring nuts.
Nuts will be glossy, then the sugar will turn milky & start to crystalize & look sandy.
Continue cooking & stirring nuts, the nuts will toast, the sugar will melt again & start to caramelize.
Once the sugar has caramelized, pour nuts onto a parchment lined cookie sheet, pull apart using oiled forks.
If candy starts to harden, just flatten nuts out as best you can.
Let cool, then break apart any nuts that were stuck together.
Store in an airtight container.