Salty and sweet, these candied almonds are easy to make and are perfect for topping salads or just to snack on. They also take no time to whip up and are a cheaper alternative to the candied nuts in the grocery store.
1 C raw almonds
1/3 C sugar
4 tbsp water
a few pinches of coarse salt (I used fleur de sel)
1. Place almonds, sugar and water in a skillet and cook over medium heat, stirring often. After a few minutes the water and sugar will seize up and crystalize.
2. Lower the heat and continue to stir the almonds. Some of the crystallized sugar will begin to melt and turn a golden colour.
3. Continue coating and cooking the almonds in the syrup/sugar mixture until they reach a deep amber colour. Then sprinkle the almonds with a generous pinch or two of the coarse salt.
4. Tip the almonds onto a parchment lined cookie sheet or plate to cool. Once cool to the touch, separate the almonds so that they don't all clump together. These will keep in an airtight container for about two weeks.