Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Equipment images are illustrative. Exact products may vary.
Instructions
- Put almonds, sugar and water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat.
- Cool promptly, then cover and refrigerate the almonds in their syrup overnight.
- Heat the oven to 300°F. Line a rimmed baking sheet with a silicone baking mat. Drain the almonds thoroughly, leaving the excess syrup behind.
- Spread the almonds in one layer. Roast, stirring periodically, until golden and the coating is dry. Cool a sample briefly to check that it is crisp; continue roasting if still soft or wet.
- Cool completely on the tray before breaking apart and storing airtight.
Notes
Most of the soaking syrup is drained off; it is not all baked onto the nuts.
No fixed roasting time is given because draining and tray thickness affect drying.
