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Growing up, my family followed very strict Pesach minhagim. We had plenty to eat, but still it was a joy every time we chanced upon a new recipe that fit our criteria, wasn’t a huge patchke, and actually tasted good. The first Pesach I spent at my in-laws I was introduced to “sugared almonds.” These sugared almonds are delicious as a fruit salad topper. Put a handful in a bag and crush with a glass cup and sprinkle over your dish. It adds the perfect crunch and sweet taste.
They are great on their own as a snack too—and are highly addictive. The store-bought ones you are used to cannot rival the homemade freshness.
Yields 1 cup
1 cup almonds
1/2 cup sugar
1/4 cup water
Mix all ingredients (including nuts) together in a pot.
Allow mixture to boil until the liquid turns into a flour-like consistency. This can take a bit of time as the water needs to evaporate for the liquid to thicken. But keep a close eye on it because as soon as it does you must start stirring or your entire mixture will burn.
Once that happens: Start stirring continuously (do not stop, as the mixture can burn) until the flour-like sugar turns clear.
As soon as the mixture is clear, turn off the flame and pour the nuts onto Gefen Parchment Paper.
Spread the nuts with a spoon and allow to cool before sampling.
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