Homemade coffee candied almonds are delicious served after dinner with an espresso, or make a perfect holiday gift
Blogsphere is positively awash with challenges at the moment; and the latest is from Lavazza, who are this year’s Wimbledon sponsors, and are challenging us to come with as many coffee related recipes as possible, which explains the large number of coffee related recipes you may have seen on food blogs recently.
I slightly ran out of time, so have made these very simple Fuss-Free coffee candied almonds. Delicious to nibble, or, as I used them, as decorations on a triple chocolate cheesecake (recipe to come).
Coffee Candied Almonds
- 2 espresso cups of white granulated sugar
- 1 strong espresso
- 100 g almonds
- Add the sugar and espresso to a large, heavy non-stick frying pan and gently heat until the sugar is dissolved. Add the almonds and simmer, stirring all the time, allowing the syrup to reduce and thicken. To test if it is done dab small amounts of the syrup onto a plate, when ready it will set to a hard caramel. Turn out onto baking tray covered with a sheet of baking parchment, using two forks to separate the nuts. Take care the sugar syrup is hot and very sticky!
- When set store in an airtight jar.
Thanks to Lavazza for the coffee machine and coffee for taking part in the challenge.