Best Candied Almonds Recipes

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

CANDIED ALMONDS

Steps:

• Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
• In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.

CANDIED ALMONDS

Steps:

• Bring water, sugar and cinnamon to a boil;stirring constantly.
• Add almonds and toss to coat.
• Remove almonds with slotted spoon.
• Arrange on greased baking pan.
• Bake at 350 for 20 minutes, basting twice with reserved syrup.
• Cool.
• Store airtight.

MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS

Steps:

• For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
• For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
• For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
• Preheat the oven to 200 degrees F.
• Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
• Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.

MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS

Steps:

• For almonds:
• Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
• For salad:
• Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

ROSEMARY CANDIED ALMONDS

Steps:

• Preheat oven to 375 degrees. Stir together 4 teaspoons sugar and 1/2 teaspoon salt. Heat butter and honey over medium-high heat in a large skillet until bubbling. Remove from heat. Add almonds and rosemary, and toss to coat.
• Transfer almond-rosemary mixture to a rimmed baking sheet (do not scrape excess syrup from skillet). Sprinkle with sugar-salt mixture. Roast almonds until fragrant, 8 to 9 minutes. Sprinkle with remaining 2 teaspoons sugar and 1/2 teaspoon salt; toss to coat. Let cool completely.

MANDARIN ORANGE SALAD WITH CANDIED ALMONDS

Steps:

• Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
• For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
• For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.

BABY SPINACH SALAD WITH STRAWBERRIES AND CANDIED ALMONDS

Steps:

• In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
• For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
• In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.

STRAWBERRY MUFFINS WITH CANDIED ALMONDS

Steps:

• Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
• In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
• In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
• In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
• In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
• Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
• Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
• In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.

CANDIED TOASTED ALMONDS

Steps:

• Preheat oven to 300 degrees. In a medium bowl, toss almonds, corn syrup, and salt until well coated. Transfer almonds to a baking sheet. Bake, stirring nuts frequently, until evenly browned, 20 minutes. Remove from the oven and allow to cool. Chop into coarse pieces, and store in an airtight container until ready to use.

SLOW COOKER CINNAMON-SUGAR CANDIED ALMONDS

Steps:

• Spray a slow cooker with nonstick spray.
• Combine sugar, brown sugar, cinnamon, and salt in a large bowl with a whisk. Combine egg white and vanilla in another large bowl, and whisk until frothy. Pour almonds into the egg mixture and toss until thoroughly coated. Transfer to the sugar mixture and toss to coat. Empty everything into the slow cooker.
• Cook on Low for 3 to 3 1/2 hours, stirring every 20 minutes. After a couple of hours your house will start smelling good.
• After 3 hours pour in 2 tablespoons water and stir well. If almonds look very dry, add 1 more tablespoon water to create a crunchy coating. Cook for 20 to 30 minutes more.
• Line a baking sheet with parchment paper. Pour almonds onto the sheet and separate any almonds that are stuck together. Allow to cool slightly to harden before serving.

ACORN SQUASH PIZZA TOPPED WITH GOAT CHEESE, CANDIED ALMONDS AND ARUGULA

Steps:

• Pre-heat oven 450F. First make the gluten-free pizza crust. Pour ½ the Gluten-Free Pantry's French Bread & Pizza mix and yeast into a large bowl. Then add all other pizza crust ingredients. Beat by hand for 2-3 minutes until your mixture is lump-free. On lightly oiled cookie sheet spread out dough/batter to desired thickness. Bake for 15 minutes. While crust is baking, prepare toppings. Grate Acorn Squash-Wash and slice acorn squash in half. Use a spoon to scoop out seeds. Using a hand held cheese grater, grate the acorn squash till shredded (skin and all). If you have a Cuisinart, it speeds up the process. Caramelize nuts-Add maple syrup and almonds into small saucepan. Heat on high till maple syrup bubbles for 1 minute. Stir-in 2 tbsp of brown sugar. Remove from heat and pour onto parchment paper. Let cool and break apart with knife. Set aside. Top Pizza-Remove pizza crust from oven-it should be well set. Drizzle olive oil atop crust. Sprinkle pumpkin pie spice, smoked paprika & crushed garlic evenly atop crust. Then add grated squash, goat cheese and candied almonds. Bake for 15 minutes or until pizza crust is browned and toppings are toasty. Remove, pizza from oven. Sprinkle with fresh-diced arugula. Slice, serve & enjoy!

CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. Salad: Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

VANILLA CINNAMON CANDIED ALMONDS

Steps:

• Preheat oven to 250. Line a large rimmed baking sheet with foil and butter it. Set aside.
• In a small bowl, mix both sugars, cinnamon, salt and ginger. Mix well and set aside.
• Add Egg white to large bowl and beat with a mixer or egg beater till frothy. Add vanilla and beat again.
• Add almonds to bowl with egg white and stir to combine. Add sugar mixture and stir again to combine.
• Spread almonds in a single layer on baking sheet. Bake for 1 hour, stirring every 15 minutes.
• After an hour, taste almonds to check for crispness. Adjust baking time as desired.
• When you like crispness, remove almonds from oven and let cool, uncovered.
• Store in airtight container for 1-2 weeks.

ROSEMARY CANDIED ALMONDS

Steps:

• Preheat the oven to 375*F.
• Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
• Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
• Add almonds and rosemary to skillet, and toss gently to coat.
• Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet).
• Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with 2 teaspoons sugar and 1/2 teaspoon salt.
• Toss to coat. Let cool completeley. Enjoy!

CANDIED SUGARED ALMONDS (GERMAN GEBRANNTE MANDELN)

Steps:

• In a large heavy skillet, heat almonds, sugar and butter over medium heat.
• Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
• Stir in vanilla.
• Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
• Cool and break into clusters.
• VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
• Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.

FROZEN CRANBERRY PIE WITH CANDIED ALMONDS

Steps:

• Arrange cookies around the bottom and up the sides of an ungreased 9-in. pie plate, cutting cookies if necessary to fit., In a small bowl, combine milk and pudding mixes. Stir in the cranberry sauce, 1/2 cup whipped topping, 1/3 cup almonds, ginger and almond extract. Pour into prepared pie plate; chill for 1 hour. , Meanwhile, in a small heavy skillet, melt butter. Add remaining almonds; cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Spread remaining whipped topping over filling; sprinkle with almonds. Cover and freeze overnight.

CANDIED BRUSSELS SPROUTS AND ALMONDS WITH AMARETTO GLAZE

Steps:

• Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
• Add honey, Amaretto, and pepper flakes reduce by half.
• Whisk in butter and cornstarch slurry.
• Toss in nuts.
• Toss the cooked Brussels sprouts in the candied nut mixture.
• Season with salt.

SPICED CANDIED ALMONDS

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

CANDIED NUTS WITH SMOKED ALMONDS

Steps:

• Line a baking sheet with parchment paper. Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved. Continue cooking, stirring frequently, until liquid simmers briskly, top is covered with bubbles, and sugar is just starting to crystallize, about 2 minutes.
• Add pecans and skinned almonds; stir quickly to coat nuts evenly. Continue to stir until sugar is crystallized and very dry, about 2 minutes. Pour nuts onto prepared baking sheet; let cool slightly. Wash pot.
• Break up any nuts that have clumped together. Place in a sieve; shake off excess sugar. Set a clean sheet of parchment on baking sheet. Return nuts to pot; cook over medium heat, stirring frequently, until sugar starts to melt. Reduce heat to low; stir frequently until sugar is melted and nuts are nicely glazed, about 25 minutes.
• Remove pot from heat; stir in rosemary, butter, coriander, and cayenne. Transfer to prepared baking sheet; let cool slightly.
• Transfer candied nuts to a large mixing bowl, breaking up clumps. Add smoked almonds. Toss well; season to taste with salt. DO AHEAD: Nuts can be made 1 day ahead. Store airtight at room temperature.