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Burnt Almonds

  • 3 cups sugar
  • 1 cup water
  • 1 cup blanched almonds
Put 2 cups of sugar and 1/2 cup of water in a saucepan. Stir constantly until dissolved. Bring to a boil. Put in the blanched almonds. Stir and boil to 300°F, or until there is a cracking sound, and candy begins to discolor.

Remove almonds from syrup to a buttered cake cooler. Put the remaining cup of sugar and 1/2 cup of water in a clean saucepan. Stir and bring to the boiling point. Add the almonds. Stir and boil until almonds are well coated with sugar. Again drain on cake cooler. If coating is not sufficiently thick, then repeat the process again.
Submitted by Tess M Jul 20, 2009
15 min 30 min 45 min
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