Candied Almonds

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These candied almonds are the perfect snack for your next holiday party. Each whole almond has the perfect sugary crunch, thanks to this simple and unexpected cooking technique. Sprinkle the nuts with a touch of maldon salt for a festive snack that will impress friends and family alike.

Candied Almonds
Yield: about 2 cups

2 cups water
2 cups granulated sugar
2 cups whole raw almonds
Canola or vegetable oil, for frying
Maldon salt, for sprinkling

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1) In a medium pot over medium-high heat, bring the water and sugar to a boil. Once the sugar has melted completely and the syrup is boiling, add the almonds and reduce to a simmer. Simmer the almonds (low and slow) until the almonds have plumped up slightly, 35 to 40 minutes. Turn off the heat and keep warm.

2) Fill a large heavy-bottomed pot with 2-inches of canola or vegetable oil, and preheat it to 300 degrees F. It’s very important to achieve 300 degrees and to retain this temperature throughout the frying process, as the sugar will crystalize and the almonds will stick together if the oil is too hot or too cold. Also, line a rimmed baking sheet with a wire rack for draining.

3) Working in batches, use a slotted spoon or spider to scoop the simmered almonds directly out of the syrup, letting any excess syrup drip off, and into the frying oil. Fry the almonds, stirring continuously, until golden brown and crisp, about 2 minutes. Drain the almonds immediately on the wire rack-lined baking sheet and sprinkle with maldon. Once the almonds have cooled, enjoy immediately or store in an air-tight container for up to one week.