Friday, 21 March 2014

Power Packed Candied Almonds

There is not much to write about this post actually. It just happened! I was trying to find some options for garnishing my Grape Compote Ice Cream for tomorrow when I chanced upon this idea. I did a combination of 2-3 recipes and picking the ingredients and method of cooking that best suits me. So here it is a wonderful munch for your odd time hunger pangs, an accompaniment for your evening drinks with friends and family, or as topping for your desserts. Whichever way you use it, you just can't stop at one!

2 cups Almonds
2 tbsp honey
2 tbsp water
2 tsp olive oil (optional but preferred)
 1/4 cup brown sugar
1/2 tsp salt

Warm the honey, water, and oil in a deep bottomed vessel and bring to a boil. Add the almonds and continue stirring until most of the liquid is absorbed. In a small bowl, mix the sugar and salt. In a medium bowl, pour the almonds and add the sugar salt mixture. Coat the almonds thoroughly with salt and sugar mix. Line a baking tray with parchment paper and arrange the almonds in a single layer. Bake in a cold oven for 12-15 minutes at 175 degree celsius. Few things to note while baking. Stir once in between at about 10 minutes into baking. Change the oven mode to toast mode to ensure a golden browning. Lastly, just before taking out the almonds, take out a piece and eat. If it is a bit soft and chewy, it is perfectly done as it will get back its crunch once completely cool. Over baking them might burn the honey caramel.


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