It’s always nice to gift things that we made ourselves for Christmas. These honey sugared almonds are crispy and delicious. They also look like they have been covered by a thin layer of snow. I love the tiny bit of honey that they have, it’s very subtle and delicate and pairs really well with the almonds.
You can also use this technique with other nuts such as walnuts, cashews, pecans, pistachios and even peanuts. You can also add spices like cinnamon, ground clove, ground ginger, nutmeg, etc. to give them a more festive taste. If you want to add spices, do so once you remove the almonds from the heat.
These honey sugared almonds are perfect for a cheese board, salads, or you could also place them in nice containers for gifting. They look really Christmasy and are made quite quickly. I made 300g of almonds, which is a lot, but honestly, this is the type of thing that everyone eats obsessively. I recommend that you always make more than you think you’ll need, lol.
From now until Christmas, I’ll be uploading a lot of Christmas recipes so stay tuned 🙂 As a matter of fact, I’m travelling to Lima on the 17th to see my family so everything needs to be ready before that. This means I’m a tiny bit stressed right now! On the other hand, I’m also extremely happy because this is going to be the first Christmas that I’ll be spending with Javi in the 5 years we’ve been together. I’m super excited and cannot wait to make amazing food for that day.
Honey Sugared Almonds
- 300 g almonds you can also use walnuts, peanuts, pistachios, pecans or cashews
- 250 g sugar
- 150 ml water
- 1 tbsp honey
- 1 ½ tsp salt
Place everything in a pot and make it boil over medium heat.
Mix constantly until the syrup thickens. You'll notice that the bubbles don't rise up to the surface anymore and that you can see the bottom of the pot when stirring.
Remove from the heat and keep stirring. At this point, you can add the spices. You will notice that the mix will thicken and become cloudy to then form a fine sugar on top of the almonds.
Remove the almonds from the pot using a slotted spoon to leave behind the excess sugar.
Once completely at room temperature (they won't become crunchy until fully cooled down) keep them in an airtight container at room temperature.