Categories: appitizers
Ingredients
- 1/2 vanilla bean
- 1/3 cup PLUS 3/4 cup sugar, divided use
- 1/3 cup water
- 1 tsp. ground cinnamon
- 12 oz. whole shelled almonds
Directions
- Line a cookie sheet with parchment paper.
- Using a sharp knife, cut the vanilla bean in half lengthwise, and scrape seeds from the pod using the tip of the knife. Add the seeds to the 1/3 cup sugar and mix well to combine. Set aside. (The remaining vanilla pod can be added to a bag of sugar to create vanilla sugar; or to make vanilla extract, cut the pod into 1 to 2-inch pieces and add to a lidded jar filled with 2 to 4 oz. of vodka. Close jar and let stand in a cool, dark cupboard for several weeks.)
- In a large heavy saucepan, combine the remaining 3/4 cup sugar, 1/3 cup water and the cinnamon. Bring mixture to a boil, stirring, over medium heat. Once mixture boils, stir in the almonds. Cook, stirring constantly. The sugar-water will become syrup thick, but keep stirring (it takes a while) until the water evaporates and the sugar turns dry and crusty. Reduce the heat to medium-low and continue stirring until the sugar melts and the almonds become shiny. At this point, stir the vanilla-sugar mixture into the almonds and continue stirring, watching as the sugar melts and coats the almonds. The almond may pop and crack. This is normal. Adjust the heat as necessary to keep the sugar and almonds from burning, stirring until the almonds are fairly shiny, but crusty with sugar.
- Spread the almond on the prepared cookie sheet. Let cool slightly. When they are cool enough to handle, but still warm, break almonds apart with your fingers. Serve immediately or cool completely and transfer to an airtight container.
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makes 2 cups