Looking to add a sweet twist to your Easter celebrations? How about some homemade candied caramel almonds, these are a delightful treat that offers a more light crisp, more rustic caramelized alternative to the traditional French-style sugar-coated almonds. These crunchy confections are not only delicious but also incredibly easy to make at home, allowing you to customize the caramelization to your liking.
These kind of candied almonds have long been associated with Easter festivities across Europe, with each country and region often boasting its own cherished recipes. In Portugal, for instance, “amêndoas torradas” are traditional almonds coated in caramelized sugar, showcasing a rustic and uneven appearance that adds to their charm. Similarly, in Germany, “gebrannte Mandeln” are a popular snack, especially during holiday markets, featuring almonds roasted with a sweet and crunchy caramelized coating. These homemade candied caramel almonds not only serve as a nod to these European traditions but also offer a personalized touch to your Easter treats, standing alongside classics like chocolate eggs in your festive spread, let’s check the recipe!
Easter Candied Caramel Almonds • Amêndoas Torradas
A delicious recipe for homemade rustic caramel candied almonds, perfect for the Easter season and always much better made at home.
Ingredients
- Almonds – 230gr
- Brown Sugar – 180gr
- Water – 45ml
- Salt – A pinch
Directions
- Start by toasting the almonds in an oven at 180ºC until they are a little blonde, if you want a more toasted flavour, let them toast a little longer (but don’t let them start to turn black, you want crispy almonds, not burnt almonds).
- Then start the caramel in a frying pan over a medium heat, add the sugar and water, let the sugar caramelise a little (I left it until the mixture started to change colour, but before it started to caramelise completely, i prefer a lighter caramel, but this is up to taste, if you like a more bitter caramel, let it cool a bit longer).
- Add the almonds, stir for a few seconds and pour onto a baking tray or marble stone with non-stick paper on top so that the almonds cool down and the caramel doesn’t stick to anything, try to separate the almonds a little while they’re still warm, sprinkle a little salt on top (optional, more variations in the bottom) and then leave to cool.
- Once cool, break up the caramel and separate the almonds from the rest of the caramel and they are ready to serve, Happy Easter!
Also store them in an airtight container because if they come into contact with too much moisture they can lose their crunch and will become sticky. Also you can always buy already roasted almonds to save time, but in my opinion freshly toasted/roasted almonds just make it that much better.
These are also an amazing gift! Put them in a small transparent bag with a bow… ufff way better than a lot of basic store bought gifts and the aroma of freshly made lingers for some time, if you give on the same day… its gonna blow minds!
This recipe for Easter Candied Caramel Almonds • Amêndoas Torradas was originally created on BakeAfter.com. Esta receita de Amêndoas Caramelizadas da Páscoa foi publicada em português no Iguaria.com.
Nutrition
2005 calories; 120 g fat; 228 g carbohydrates; 48 g protein.Did you try this recipe?
Let me know how it turned out for you! What do you love more for easter? Coated dried fruits like almonds or chocolate eggs hehehe? Leave a comment below ;D
