Everything is good in moderation, right? WRONG! Eat this entire batch of delicious boozy snacks and be proud.
I’ve always had the same problem with homemade roasted almond recipes: they always, always, get overcooked. This time I used a lower cooking temperature than normal and cooked the almonds for much less time than usual, and they were perfect. When I first bit into it, it felt softer than I would have liked but I just let them sit regardless—after an hour they had firmed up to the perfect texture. Since the almonds get so hot inside, they continue to cook once they’re removed from the oven.
I’ve always loved candied nuts but never thought to try them out for some reason. I’d say my first attempt was a success since everyone who tried them was a fan, plus I’m already thinking of new flavours for my next batch. I just ate these as a snack but I think they could serve as a really nice muffin topping as well.
Sidenote: If you want a vegan option, you can leave out the Baileys entirely and the recipe will still turn out. You could also try using whiskey but maybe use a little bit less because the flavour is stronger.
- 1 cup brown sugar (you can use light or dark)
- 1/4 cup cold water
- 1 tbsp. ground cinnamon
- 1/4 tsp. salt
- 4 tbsp. Baileys Irish Cream or a similar cream liqueur
- 2 cups whole almonds
Preheat oven to 350 degrees F.
In a small saucepan, mix brown sugar, water, cinnamon and salt. Bring to a boil over medium-high heat, stirring frequently. Once the mixture is at a solid boil, add in almonds and stir, keeping the heat on the same temperature.
Continue to stir very frequently until almost all of the excess liquid has evaporated. Add in the Baileys and stir the almonds until they are coated in a thick layer of the sugar mixture with no liquid left at the bottom of the saucepan.
Transfer the almonds to a lined baking sheet, making sure they are separated and spread out. Bake for exactly 10 minutes and allow to cool for an hour—the almonds will still feel slightly softer when they first come out, but the outer coating and almond will harden into a nice crunchy snack. Store in an airtight container for up to a week.