Candied Almonds (Brända Mandlar)
Photo: User:Mattes, Public domain
Brända mandlar, literally "burnt almonds", are a Swedish sweet made from just four things and one saucepan. The almonds are toasted first, so the nutty flavour is already deep before the sugar syrup goes on. A heavy-bottomed pan and a patient low heat give a thick, even coating. Separating the nuts with a fork on baking paper keeps them from setting into one lump. Good for gifting.
Instructions
Put the blanched almonds in an oven set to 180 °C for a few minutes, just long enough to toast them lightly.
Pour the water into a heavy-bottomed saucepan and sprinkle in the icing sugar. Set the pan over a low heat.
Stir the mixture until it thickens into a syrup.
Add the drop of red food colouring if you are using it, and stir until the colour is even.
Tip in the toasted almonds and stir so that each one is well coated with the syrup.
Spread the almonds out on a sheet of baking paper and pull them apart with a fork so they do not set in clumps. Leave them to cool a little before eating.
Make it personal.
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