5 Essential Steps to Make Perfect Spanish Caramelized Almonds
Spanish caramelized almonds, or "almendras garrapiñadas," evoke sweet memories for many people. From childhood fairs to Christmas markets, these crunchy sugar-coated treats have been a staple of Spanish tradition. Though not as commonly found today as in the past, they still hold a cherished place during holidays and festive occasions. They may seem quintessentially Spanish, but caramelized almonds are also widely enjoyed across Europe, especially in Christmas markets throughout Central Europe.
Ingredients
- 200 g Raw whole almonds (with skin) (1 cup)
- 200 g Granulated sugar (1 cup)
- 100 ml Water (⅓ cup)
- ½ tsp Ground cinnamon (optional)
- ½ tsp Vanilla extract (optional)
Instructions
- Prepare the ingredients: Measure equal parts almonds and sugar and 100ml of water.
- Heat the sugar and water: In a large pan, heat the water and sugar together until the sugar dissolves and forms a syrup.
- Add the almonds: Stir in the almonds, keeping the mixture on medium heat. Stir constantly to prevent sticking and ensure even caramelization.
- Caramelize: As the water evaporates, the sugar will start crystallizing around the almonds. Keep stirring until the sugar melts again and coats the almonds in a shiny glaze. Adjust the heat as necessary to prevent burning.
- Cool and store: Once the almonds are evenly coated and golden, spread them on a lined baking sheet to cool. Store them in airtight bags or jars.
Notes
More Tips:
- For a more rustic look, let the sugar crystallize without fully melting again.
- To reduce the sweetness, you can lower the sugar quantity slightly, but be careful not to affect the caramelization process.