By Renee Shelton
are a simple item to put on the plate for a garnish. They can be left
whole or chopped up and sprinkled on a plate. A heavy bottomed saucepan
is required since it can give you better control: it may heat up slower
that a very thin, cheap pan, but the heat holds up better and for longer,
resulting in a lower temperature that can be used overall giving you
a longer working time (if only a few seconds more).
many different styles of sugared almonds: clear syrup, sugar coated
and crystallized. The result is how the name suggests:
- Clear syrup coated results
in a sugared almond coated in a layer of carmelized sugar that is just
tossed on, left as is and drained if desired or dropped in clusters.
- Sugar coated sugared almonds have a layer of granulated sugar coating
them: after coating in hot sugar, they are tossed in granulated sugar
to coat the nuts on the outside.
- Crystallized sugared almonds are almonds
added to the sugar pot and stirred until the sugar turns dry and crystallizes.
They will be covered in a layer of white, crystallized sugar.
types, you can separate them out when finished, leave them in clusters,
or turn out the entire pan onto a buttered sheet pan and chop them as
the easiest way to make sugard almonds is to boil sugar and water together,
then add in the almonds and stir until crystallized. A coating of white,
crisp, crystallized sugar coating surrounds the almonds, and when turned
onto a silpat and working quickly, you can arrange in clusters as desired.
A basic recipe for 8 oz. of whole almonds is 4 oz. of sugar and 1 oz.
of water. Bring the sugar and water to a rapid boil in a heavy-bottomed,
shallow-sided sauce pan or sauté pan for about 7 minutes (or
until hard ball stage). Add in the nuts all at once and with a wooden
spoon, stir quickly to coat all the almonds and continue to stir until
the sugar crystallizes. Immediately transfer to a silicone sheet lined
baking sheet and allow to cool completely. Use whole, in clusters or
© 2004-2010 Renee Shelton.
All Rights Reserved.
Dining Room Production Basics
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes