The last time I candied almonds, we were up at the cottage and I made the mistake of using wax paper which stuck to the almonds - my recommendation is to instead use a greased cookie sheet to cool the almonds - this works MUCH better.

Last night I made a wonderful salad with bbq chicken, field greens, goat feta, red onions, red peppers, tangerines and a balsamic-oil vinaigrette, topped with candied almonds. I candied the almonds using just sugar but was pleasantly surprised with the result when Marty asked me how they were done and if there was any alternative to using sugar… this morning I did some research and found the following recipe at allrecipes.com, so next time I candy almonds I’m going to try this out.

INGREDIENTS (aprox 8 servings)

1/2 cup whole natural Almonds, roasted
2 tablespoons honey
1-1/2 teaspoons butter
1/4 cup sugar

DIRECTIONS

• Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.
• Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.
• Toss almonds with sugar to coat using a medium plastic food storage bag.

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350 degree F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.