These are very fast and quite tasty. You just throw raw almonds + sugar in a pot, let it boil, and then roast them for awhile. I messed up a bit and made almond brittle, essentially, but it was still really tasty.
Measure out the brown sugar, and let it boil in a pot with the salt, cinnamon, and some water.
You may worry, but don’t. It’s a little bit energetic, the boiling, but everything will be okay, just stir in the almonds.
Also I didn’t read the recipe and apparently I was supposed to stir these constantly. Oh well! Cook until the liquid is absorbed/evaporated.
Then dump them out onto a silpat or a sheet of parchment paper (NOT DIRECTLY ON THE BAKING SHEET), and spread those guys out.
Bake for 10-15 minutes. I sprinkled them with salt before throwing them in.
Let that cool (I let them sit out overnight), and then break up the brittle. If you cooked them long enough and stirred them which I did not, they’ll probably end up looking more like the original blogger’s:
Candied almonds from Barbara Bakes:
- 1 cup brown sugar
- 1/4 cup water
- 1 tablespoon cinnamon
- Pinch of salt (I like lots of it!)
- 2 cups almonds
Boil brown sugar, water, cinnamon, salt. Once boiling, stir in the almonds. Stir constantly until liquid is evaporated (5-10 minutes). Spread out onto a baking sheet lined with something (foil, parchment, silpat, anything!), and bake at 350 for 10-15 minutes.