There is a nice bite in the air and summer is long gone in Chicago. The temperature has dropped and the mornings are dark. It’s that time of year for apples, pumpkins, and roasted nuts. I took a day off of work to be Meg’s sous chef while she cooked dinner for my grandma and her friends. One of my tasks was to candy almonds as a garnish for her salad. This was a first for me, but I figured it’d be just as fun and delicious as making candied bacon (so good).
After some diligent Googling (kidding), I tossed my ingredients into a skillet and 15 minutes later the almonds were cooling off and almost ready for our salad. The best part about these almonds is that they are a delicious snack. We went for the sweet ones, but I am dying to try out a version with a nice kick of cayenne pepper!
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp. ground cinnamon
- 2 cups whole raw almonds
- Add the water, sugar, and cinnamon to a saucepan and heat over medium heat.
- Bring to a boil and add the almonds.
- Cook and stir the mixture until the liquid evaporates. T'here should be a syrupy coating on the almonds.
- Line a cookie sheet with wax paper and spread the almonds out to cool.
- Allow the almonds to cool for at least 15 minutes.