So. I’m just going to put it out there.
I was a little nervous about these nuts. I was in the kitchen with little naked almonds staring at me and I didn’t know what I was going to do with them, what ingredients I was going to need, or exactly what steps I was going to take to turn them into something delicious. I actually threw out this tweet:
We are at the point in our house where there are basics and we can survive by making simple dinners, however, there are absolutely no foods to snack on. I am even out of popcorn. I mean, we have Frosted Mini-Wheats, which I snack on constantly, but most people can’t snack on dry cereal alone! I have been neglecting my kitchen and haven’t been using it to its full potential, lately, so I decided I was going to spend some time in there and whip up something yummy. I saw the almonds in my pantry and decided to roll with it!
After some thought, I decided I was going to try and candy the almonds and make them into those wonderful little nuts that we buy around Christmas time. You know, those ones that make the entire mall smell and make your stomach growl while you are trying to get all of your last-minute shopping done? Yep. Those ones. My neighbor and her mom make candied nuts every year but I have absolutely no idea how they do it so that wasn’t any help. I didn’t really feel like rifling through a myriad of recipes on Google so that wasn’t really any help either. I decided to tackle the recipe on my own and just see how it turned out…which can always be risky.
I started with some sugar, molasses, and spices and turned it into a thick, caramally (car-mally? caramaly?) sauce. My plan was the mix the nuts into the sauce, spread them on a cookie sheet, throw them in the oven, and have perfectly spiced nuts as the end product! Well…I added the almonds to the syrup and, as I stirred them, they started to all stick together in one big ball. Hmmm. I didn’t plan on that. As I struggled with the thick crisis that I had in front of me, I changed direction and thought maybe I could turn the big ball into some kind of brittle. Grasping at straws, people. I used my strength and flattened the almond stickiness out onto a cookie sheet, threw it in the oven, and crossed my fingers.
The timer went off and I pulled out the sheet fully ready to struggle to break what I had into pieces. I touched the almonds and, to my surprise, they crumbled away from one another! They weren’t sticky, they weren’t hard, and the coating was actually stuck to them! Did I really just pull off a miracle? I think it did!
Candied Molasses Almonds
1/3 cup + 1/8 cup packed brown sugar
1/4 cup water
2 tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups whole almonds
Preheat oven to 300.
In small saucepan, whisk together brown sugar, water, molasses, cinnamon, and nutmeg. Heat over medium heat and bring to a boil. Continue to boil and continuously stir until sauce turns into a thick and bubbly syrup.
When desired consistency is reached, turn off heat and add almonds to syrup. Fold together to fully coat almonds (mixture will be thick). Line a cookie sheet with parchment paper (important!) and pour almonds onto sheet and flatten with a spatula.
Bake for 15-20 minutes or until almonds are heated through and dry. Using a spatula, break apart almonds from one another. Coating should be crumbly while still sticking to the almonds.
Allow to cool before serving.
I tested a lot of these before actually posting the recipe to make sure they tasted okay.
Like, I mean a lot.
I’m hoping the hubs does not read this post and demand to know where these almonds are.
With much Love and Laughter,
Something to share: Have you had any kitchen mishaps lately? Have you made anything that surprisingly turned out well even thought you didn’t expect it?