Free Cooking Recipes

Almonds with a sugar or honey coating have been known from earliest times and were recorded as having been served in Ancient Rome at family celebrations. Home-made sugared almonds may not look as beautiful as the commercially made variety, but they surpass them in flavour and texture. They can be stored, for about a week, in an airtight jar.

1 lb. [2 cups] granulated sugar
4 fl. oz.    cup] water
1 teaspoon cinnamon
1 lb. [2:1 cups] unbleached almonds

Directions:

1. In a saucepan over low heat dissolve the sugar in the water stirring constantly.
2. Add the cinnamon, stir, raise the heat and briskly boil the syrup until it falls from the spoon in thick drops. Add the almonds and stir until they are well coated.
3. Remove the pan from the heat and continue stirring until the syrup dries into sugar.
4. Put the almonds in a sieve and shake to dislodge the excess sugar. Put the excess sugar back in the pan, add a little water and dissolve again over a low heat. Raise heat and boil until the syrup clears. Add the almonds, stir again until the almonds are coated. Leave to cool and dry.