In my houshold there is no Christmas without candied nut, specially candied almonds.
For variation I add different flavours as spices and salt. For these almonds I have used cloves, ginger, cardamom and cinnamon, typical spices for traditional goods.
I make these treats in small batches in order to be able to work fast before the hot sugar sets and hardens. Working with melted sugar is needless to say quite dangerous, it is easy to burn yourself if you are not causious. I double glove in order to protect my hands from the burning sugar, latex or vinyl disposable gloves over knitted gloves cotton or wool.
This yealds about 200 grams of candies almonds.
1,75 dl powdered sugar
0,25 dl water
2 dl almonds
1 tsp ground cinnamon
0,5 tsp ground dried ginger
0,5 tsp ground cloves
0,5 tsp ground cardamom
3 ss grape seed oil or other taste neutal oil
Give the almonds a quick rinse and dry them off with paper towels.
Prepare a tray with or without baking paper and coat it with the oil.
Put the powdered sugar, spices and water in a pan stir this mixture together and bring to a boil.
Add the almonds to the boiling mixture and stir the almonds around so they get a nice coating of sugar as soon the water evaporates.
Stirr the almonds around and after a short while the sugar will start to melt, remember to keep stirring so the melting mass won’t burn. the candied almonds are done when they start to give a popping sound.
Place the hot almonds on the prepared tray, cover your gloves with a little bit of oil as well and start separating the almonds with your hands.
If you want to make more just repeat and make some more to make this batch takes about 15 minutes. Play around with other types of nuts as well.