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Surely you will also caramelised almonds transport you to fairs and pilgrimages, where there are always stalls where they are sold together with other sweets such as caramel apples or sweets.
But some delicious caramelized almonds are the perfect closure of the Christmas menu, accompanied by other traditional sweets such as nougat, , the Marzipan, the coquitos, or the Italian panettone. And for Reyes of course, next to roscón.
We can buy caramelized almonds in the supermarket and they will be delicious, but we assure you that when you try these homemade caramelized almonds, you will never abandon them again. It is a simple recipe but it requires a bit of patience and following the steps carefully, without taking your eyes off them, to get perfect caramelized almonds. And with the same recipe, you can also make other nuts.
Recipe for caramelized almonds
Ingredients (6 servings)
- 250 g sugar
- 200 g of almonds WITH SKIN
- 350 g of water
How to make caramelized almonds
We put the ingredients in a pan
We are going to use a good frying pan, with a thick bottom, so that the heat is distributed evenly. We recommend a stainless steel pan with non-stick coatings such as this, or a stone one like this. Almonds must be with skin, like the ones we see in the photo; If we use peeled almonds, the caramels will not be good because the sugar does not stick well.
We put all the ingredients together in the pan and we put the fire at medium power. Let’s see that the sugar begins to dissolve and then to take color. We leave it like this, with medium heat, until the caramel begins to bubble and form a kind of foam.
We lower the heat and continue cooking
When the candy starts to bubble we lower the fire. We have to ensure that the caramel maintains a minimum boil but does not burn. So with the low heat we stir with a wooden spoon or spatula, we have to let the water evaporate little by little and the caramel becomes denser. Without stopping stirring, we are going to see how we get to a point where the caramel runs out of the liquid and becomes dry, like grit.
We caramelize the caramelized
When we have sugar like this, dry, which looks like sand, we turn up the fire a bit. We do not have to go up much because we do not want the sugar to melt completely again and we have a caramel. We will go up a little to ensure that the almonds caramelize without sticking to each other. We always keep stirring, in this way the caramel is distributed evenly over the almonds.
When we see that the caramels are done, In other words, the almonds are covered by that characteristic somewhat irregular layer of caramel, as we see in the photo below, we remove them from the pan and distribute them on a sheet of baking paper. With the help of a spatula or spoon, we separate them so that no one is going to remain together, and we let them cool completely. We already have our ready caramelized almonds.
Caramelized almonds with honey
These are not actually caramelized but honey-spiced almonds. They can go very well with sweets but also as an aperitif, depending on the spices you use.
Ingredients: 350 g raw almonds with skin; 1 tablespoon (soup) of honey; 50 g of sugar; 1 teaspoon (for dessert) of oil; 1 tablespoon of water; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 teaspoon of flaked salt (optional, if you want to take them as an aperitif or if you like the salty touch).
We bake the almonds for 10 minutes at 175 ° C, be careful not to burn. In a large bowl we mix the sugar with the spices (and the salt if we want to use it). 2 minutes before removing the almonds from the heat, put the honey, oil, and water in the pan and bring to a boil. We remove the almonds from the oven and put them in the pan, stir until they are completely covered by honey. We put the almonds into the bowl with the sugar and stir so that the sugar and spice mixture adheres well to all the almonds. Pour the almonds on baking paper and separate them, let them dry well.
Tips for making perfect caramels
Attention to burns
As you know, the candy takes a high temperature and the burns are not pleasant, so we will be careful at all times. It is important to use a wooden stirring utensil and not a metal one so that it does not get hot. They can also be silicone with a wooden handle, such as these.
Add flavors and spices
If you want to give a special touch to your caramelized you can add vanilla sugar, vanilla essence, or cinnamon to the ingredients. You can also use this recipe to garnish other nuts.
Do Caramelised Almonds is easy, but don’t be in a hurry. We have to follow the steps we have seen, always stir, and keep an eye on them, because the sugar burns into nothing and they will taste bitter if this happens. You will need 30 minutes of time.
Clean the pan
When we have finished with our almonds we will have the dirty caramel pan, and cleaning it as we usually do does not work because the caramel does not come off. But do not worry because it is very easy to wash it, we just have to fill it with water and put it on the fire, when the caramel has completely dissolved we rinse and wash in the usual way.
How to keep them and for how long.
The caramelized almonds last well a month in an airtight jar, preferably glass (you can buy it here). We will put the jar in a dry and dark place, like the cupboard.
Cheer up with this recipe for caramelized almonds because it will give you many satisfactions.