Easy Recipe For Orange Candied Almonds With Cinnamon
Sweet candied almons flavoured with orange and spices, made without egg whites
Equipment
- 1 baking tray, lined with non stick parchment
- 1 large heavy based saucepan or deep drying pan
- 1 wooden spoon
- 1 citrus juicer
Ingredients
- 1.5 cups natural whole almonds
- 1 cup white (granulated) sugar
- 1/2 cup fresh orange juice (juice of about 1 orange)
- 1 teaspoon ground cinnamon
- 1 teaspoon vamilla extract
- 1 pinch salt
Instructions
- Line a baking tray with non stick baking / parchment paper.
- Juice the orange and add orange juice, sugar, cinnamon and salt to a large, heavy based frying pan. Heat over medium heat, stirring well. Bring the mixture to a gentle boil and cook until the sugar has dissolved.
- Add almonds to the pan and stir to combine.
- Using a wooden spoon, stir the mixture continuously for around 8 to 10 minutes. The mixture will thicken, becoming glossy at first, then stringy. Keep stirring until the sugar crystalises and sticks to the almonds. (Take care not to let the almonds burn or get too dark - constant stirring is important to help prevent this.)
- Tip the coated almonds onto the lined baking tray, separating in a single, even layer, and allow to cool for at least 10 minutes.
- This recipe makes one and a half cups of candied almonds (approxinately 12 serves).
Notes
Store in an airtight container or jar for up to 2 weeks. Not suitable for freezing. Calories are approximate.