Cooking with food intolerances

Candied Almonds January 11, 2011

I always liked these type of candied almonds at fairs, but they had egg white in them. I wanted to make them without the egg white so my son could have then. Since then, he’s had to eliminate almonds from his diet as well, but the rest of the family can enjoy them…

1 1/2 c. almonds

1/8 tsp. cream of tartar

1/2 vanilla bean scrapings

1 c. cane, palm, or beet sugar

1/2 c. water

pinch of sea salt

Roast the almonds in heavy skillet for 10 minutes, shaking occasionally.

In heavy saucepan, combine water, sugar, and cream of tartar. Over medium high heat, stirring occasionally, cook until 248F (hard ball stage on candy thermometer). Remove from heat and stir in vanilla scrapings and salt. Add nuts and stir until completely coated and they turn white. Turn onto greased cookie sheet and separate nuts with 2 wooden spoons. Cool. Store in airtight container. Not sure how long they stay good; one batch usually disappears within 2-3 days at our house.


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