Candy-making is often fraught with stress. Let the sugar boil too long and you've got a burnt mess. Don't simmer it long enough, and it'll never harden. It's no wonder why I rarely venture into that confectionary territory!
But these almonds are different. I don't use a thermometer, no need. They're simple, they're quick, and you can flavor them however you'd like. Just make sure to make the sugar syrup in the same pan that you've toasted the nuts in; you'll need the heat of that pan to make quick work of the caramelization process.
Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
3 cups Raw Almonds
3 tablespoons Honey
3 tablespoons Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
In a dry pan, toast the almonds until fragrant, about 10 minutes. Remove almonds to small bowl and set aside.
In same pan, add honey, sugar, cinnamon, and salt and cook over medium heat until bubbling and slightly thickened, about 2 minutes stirring constantly.
Add almonds back to pan, stirring until evenly coated.
Pour coated almonds out onto a parchment lined tray and allow them to cool for at least 10 minutes before breaking apart into pieces and eating.