Like homemade croutons, sugar-coated almonds can take any salad from everyday to exceptional in about 20 minutes. They also make for a dangerously addicting but super delicious snack.
We generally eat a big green salad for lunch daily, and rotating fresh croutons and these almonds keep it from getting monotonous.
They can be ready in just under half an hour, and even though most of that time requires hands-on stirring I think they’re worth it. Plus, you’ll most likely have quite a bit leftover for the future :)
1/2 cup sugar
1/8 cup water
8 ounces (about 2 cups) slivered almonds (I use the unsalted, dry roasted kind from Trader Joe’s)
Stir the sugar and water together in a large pot over medium-high heat. A wooden spoon works nice for this. When the water starts to bubble rapidly, pour the almonds in. Toss the almonds around frequently for about 4-5 minutes until the water has evaporated and you can see the sugar granules again.
At this point, turn the heat down to medium. Keep stirring the almonds frequently for about 10 minutes. The sugar will start to melt and coat the almonds, and the almonds will get toasty. Make sure you stir the almonds or they will burn very quickly.
When they’re done, immediately spread them out on a piece of parchment paper to cool. Sprinkle on salads, and store leftovers in an airtight container.