Candied Almonds

Last night we saw beautiful displays of fireworks from every window of our house in north London, and knew immediately, Diwali had begun.  

The Indian Festival of Lights goes on for 5 days, celebrated by Hindus, Sikhs and Jains.  Grocery stores stock extra nuts and sweets at this time as they are favorites to be passed around by those celebrating.  This recipe for candied almonds fits well into the theme.   Yvonne, my husband’s late mother, taught me how to make them.   She and her family had learned to prepare the sweet aromatic, nuts in Tripoli, Libya.  For many years now, family and friends in the U.K., Alaska, and other parts of the U.S. have enjoyed these treats.   Make them and you will learn why they have traveled the globe. 

Ingredients:

2 cups almonds, in brown hulls

1 cup white granulated sugar

1 cup water

2 tablespoons cinnamon, approximately

In a large skillet, heat all of the above ingredients to boiling.  Stir just occasionally with a wooden spoon at this point.  After about 5 minutes or so, the water will mostly have evaporated and you need to stir constantly, moving the nuts around continually. Heat should be no higher than medium now.   Soon all the water is gone, a beautiful cinnamon aroma is effusing into the room, and only sugar is left covering each almond.  You are not finished yet!  Keep the almonds on the move with your spoon until most are partially coated with a new wetness.  This is when you remove the skillet from the heat and pour all the contents onto a clean surface or large plate.  Separate the nuts and allow to cool.

Candied almonds are great to pass around at any holiday.  So, Diwali yes, and also,  Thanksgiving, Hanukkah, Christmas,  and the next birthday celebration.  Enjoy and share!