You can also add flavoring to suit your taste. Try adding extracts, citrus zest, or even rose water or orange blossom water for an exotic variation.
- 1/2 cup water
- 1 cup granulated sugar
- 2 cups whole almonds, preferably raw
1. Cover a cookie sheet with a silpat mat, or with foil sprayed with nonstick cooking spray, and set aside.
2. In a medium saucepan, combine the water and sugar over high heat. Stir until the sugar dissolves, then bring the mixture to a boil.
3. Add the almonds and reduce the heat to medium. Stir frequently until the sugar crystallizes around the almonds--this should take 5-8 minutes.
4. At this point it will be difficult to stir, but continue stirring, and eventually the sugar will start to re-melt. It will turn a deep golden brown color and coat the almonds.
5. Once the sugar is caramelized and completely liquid, pour the almonds out onto the prepared baking sheet. Use a fork to separate the nuts while the sugar is still liquid.
6. Let the almonds set at room temperature. Once cool and hard, break them apart if necessary. Glazed Almonds can be stored in an airtight container for up to a week, but after a few days they may start to get a bit sticky.