Crisp Almond Candy
December: the most wonderful time of the year!…
I think?
December can be a hard month, can’t it?
The hectic, crammed schedules.
The management of expectations, both others’ and our own.
The fact that the sun now sets at 4:30 pm. (Thanks, standard time. Thanks.)
It’s a time when we think we’re supposed to be joyful. If we don’t—for whatever our particular, personal reasons—we can feel out of step with the rest of the world.
And speaking of the world…
No.
Not going to speak of it.
I can’t bring myself to do so.
December, usually, and December 2017, specifically: it’s the best of times and the worst of times.
My hope for all of us this December is that we grab joy wherever and whenever we can find it.
In time spent with people we care about. In traditions that connect us to people who have come before us. In giving to people who give daily to us. In giving to those who are able to give us nothing whatsoever.
Grab that joy, and don’t hang on tight. Spread it, in whatever way feels right to you.
To me, spreading joy in the form of lovingly crafted treats always feels right. But particularly right this December.
So that’s what I’m going to do.
Join me?
This recipe kicks off a series of holiday treat recipes I'm sharing with you. Its simple ingredient list is a boon to bakers accommodating food restrictions. No dairy, no eggs, no gluten, no soy, no peanuts—just about anyone can eat it, except for people allergic to almonds. I’m very sorry, people allergic to almonds. I’ll have other recipes for you, I promise! Two things to be aware of: first, caramelized sugar is incredibly hot and sticky. Don’t even think about licking any spoons, try your mightiest to not drip any on yourself, and immediately soak the pot you use for the caramel in hot soapy water once you’re done with it. Second, this is a recipe that requires attention and precision. Both the almonds and the caramel can jump from not-quite-done to burned very quickly. Stirring at the wrong time can cause gritty crystals to form as can splashing the sides of the pan. So keep your eyes off your phone, and don’t run off to check the laundry real quick. The croquant thanks you.
Crisp Almond Candy (Croquant)
Adapted from Cooking Light
Ingredients:
1 - 2/3 cup sliced almonds
3 cups granulated sugar
3/4 cup water
Directions:
Place almonds in a large skillet over medium heat. Cook until light brown and fragrant, about 5 - 7 minutes, stirring frequently. Transfer to a bowl to cool, and set aside.
Line a large rimmed baking sheet (larger than jelly roll pan) with parchment paper, and set aside. If you only have smaller rimmed pans, line a couple of them with parchment.
Place sugar in a medium, heavy-bottomed pot. Carefully pour in water, trying not to splash the mixture onto the sides of the pan. Turn heat to high and stir continuously but gently until sugar dissolves, about 5 - 6 minutes. Again, try not to splash the sides of the pan. If you do splash, brush a clean, wet pastry brush along the sides of the pan to remove any crystallized sugar. You’ll know the sugar has dissolved when a small spoon dipped in the mixture has no crystals on it.
Once the sugar has dissolved, resist every temptation to stir. Allow sugar mixture to foam and bubble until a lovely light golden color develops, about 15 - 18 minutes. You can carefully swirl the pan occasionally to make sure the color is developing evenly. Pay close attention to make sure it doesn’t get too dark, or else it will taste bitter. Bitterness is the anthesis of joy, is it not?
Once the caramel is a lovely golden color, remove the pan from heat, and stir in the almonds with a clean wooden spoon or heat-proof spatula. Immediately and carefully pour the mixture onto your parchment-lined pan or pans, and gently smooth the top to distribute evenly. Don't spread the mixture to the edges of the pans or else it will stick where there is no parchment. Allow to cool completely, about an hour, then break into whatever sized pieces you feel led. Once broken, croquant can be stored in a covered container at room temperature for up to a week. Yield: many servings. Surely enough for 4 - 6 sweet little packages distributed to neighbors, the UPS driver, or whomever you suspect could use some joy.
#sugarcaramelizationgoals
Ready to be packaged and delivered! It's OK to keep some for yourself. You deserve joy too.