CookEat Recipe
Three-Coat Sugared Almonds
Whole sweet almonds coated with sugar in three successive pan treatments.
Method
Steps
Step 1
Gather the ingredients: 200 g whole sweet almonds with skins; 200 g caster sugar; About 90 ml water, divided into three 30 ml additions.
Step 2
Rub the almonds clean with a dry cloth. Put all 200 g sugar and the first 30 ml water in a heavy stainless-steel saucepan. Heat gently until dissolved, add the almonds and stir continuously with a heatproof utensil.
Step 3
When the nuts begin to crackle and the syrup thickens, take the pan off the direct heat and continue stirring until the sugar becomes dry and sandy. Tip onto a heatproof tray and separate the almonds from the loose sugar with utensils. Reserve all loose sugar and divide that recovered sugar into two equal portions; do not divide the original 200 g at this point.
Step 4
Return one half of the recovered sugar to the pan with the second 30 ml water. Heat until it begins to smell of caramel and turn pale amber, then add the almonds and stir until this coating clings to them. Lift the nuts onto the heatproof tray.
Step 5
Repeat with the other half of the recovered sugar and the final 30 ml water: heat to light caramel, add the almonds and stir to coat for the third time. Spread on a heatproof plate or tray, separate any joined nuts with two forks while still movable, and cool completely before eating or storing airtight.
Step 6
Vanilla variation: at the end of the third coating, stir in about 5 g vanilla sugar before spreading and cooling the nuts. Chocolate variation: instead add 30 g finely grated chocolate at that same final moment, stir to coat and cool as above. Choose one flavour, or leave the almonds plain.
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