This recipe is a traditional way of roasting almonds in the Nordic countries and especially in Denmark. Easy to follow and the result is very delicious. Typically served around December and Christmas in Denmark.
Pour the almonds, sugar and water in a large saucepan. Heat up the pan at medium heat.
The water and sugar will start to boil and become a syrup. Stir and turn the almonds constantly.
Keep boiling the water and sugar until all the water is evaporated and the sugar starts to get solid and powdery again.
Now the sugar should start to melt slowly. When that happens turn down the heat a little bit. Stir in the almonds constantly. Don't let the sugar melt too much or it won't stick to the almonds.
When all the almonds have a nice, thin and brown layer of sugar all over, pour all the almonds onto an oven tray lined with parchment/baking paper.
Use a fork to separate the almonds from each other so that they don't stick together when they are cooled.
Let the almonds cool off and keep them in a glass jar.
Notes
Sometimes it can be a little difficult to hit the right heat balance - If you don't heat the sugar and almonds enough the sugar will stick to the almonds in larger chunks and if you overheat the sugar it won't stick to the almonds. Our advise is to slowly heat up the sugar mixture so that you can control the process. Look at the pictures below where you can see how the sugar mixture should look like.