Sugared Almonds

 

These are one of our favourite Christmas snacks, and are a tasty, homemade gift to bring along to someone’s house. My mother-in-law taught me to make them in 1989 when I first met her in Ross-on-Wye during Christmas holidays. She also introduced me to oak spatulas and waterproof aprons which are still staples in my kitchen ­čÖé

1 cup whole almonds
1/3 cup sugar
1/4 cup water

Cook in a skillet, at medium high, stirring constantly until the water is absorbed and the almonds are coated with sugar.

Their appearance will go from:
1) almonds in water, to
2) almonds in syrup, to
3) shiny almonds to
4) dry, sugar crusted almonds

They will go from stage 3 to stage 4, (shiny and sticky-looking to dry crystals) in about 10 seconds, so pay attention. Once they have crystalized, spread them in a single layer on some parchment paper to cool completely before packaging.

You may need to taste a few. Your family will sniff its way toward the kitchen… you may need to make two batches.

Although we love the almonds, we only make them at Christmas. I suppose it is because we don’t want to water down the tradition and memories associated with them. Part of the magic of Christmas. Cheers.

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