Description
Savory or sweet, either way they are addictive!
Ingredients
- FOR THE CANDIED ALMONDS:
- 2-½ teaspoons Pumpkin Pie Spice (optional)
- ¼ teaspoons Allspice
- ½ teaspoons Ginger
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Kosher Salt
- 1 cup (heaping Cup) Of Almonds
- 1 Tablespoon Butter
- ½ cups Sugar
- 1 Tablespoon Water
- FOR THE MORE SAVORY ALMONDS:
- 2-½ teaspoons Pumpkin Pie Spice (optional)
- ¼ teaspoons Allspice
- ½ teaspoons Ginger
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Kosher Salt
- 1 cup (heaping Cup) Almonds
- ¼ cups Brown Sugar
- 1 Tablespoon Water
- 1 teaspoon White Sugar
Preparation
For the candied almonds:
Combine the spices in a small bowl and mix well, set aside. In a medium pot over medium-high heat, cook the almonds, stirring often for 2 minutes. Add in the butter. Once the butter is melted and the almonds are coated, add in the sugar and stir until evenly distributed. Add in the water and the spices and cook, stirring constantly until it begins to thicken, about 3-4 minutes. Be careful not to burn the nuts. Dump the contents of the pot onto a parchment paper-lined baking sheet and allow it to cool fully. Once cool, break apart the nuts into segments and store in an airtight container.
For the more savory almonds:
Combine the spices in a small bowl and mix well, set aside. In a medium pot over medium-high, heat cook the almonds, stirring often for 2 minutes. Add in the brown sugar and stir until evenly distributed. Add in the water and the spices and cook, stirring constantly until it begins to dry out and the liquid is just about gone. Be careful not to burn the nuts. Dump the contents of the pot onto a parchment paper-lined baking sheet and immediately sprinkle with the white sugar. Allow the nuts to cool fully. Once cool, store nuts in an airtight container.
