Every year my husband and I host a New Year’s Eve party. I always try to add an extra special touch to my normal dishes in honor of the night. This year I made delicious
sautéed green beans (forgot to snap a photo – but will next time I make them) and added my homemade candied almonds to the mixture. I looked special and tasted special too!
When people ask me how I make the almonds, they always seem so shocked at how easy it is to do at home. Today I am sharing my “recipe” with you – although it’s hardly a recipe, it’s more like a technique.
- You can follow these instructions with pecans or walnuts. Use a 1 cup nut to 1/2 cup sugar ratio
- Store in a Ziplock baggie for up to a week. The almonds will stay crunchy and delicious.
- You don’t have to just use them atop vegetables and salads (although they do taste great on salads). They make a delicious, crunchy snack.
- Do not take your eyes off the hot pan for one second – you have to move fast!
- No touching! Do not touch the almonds until they’ve cooled. They will burn your finger.