Sugared Almonds

Bruchy Duschinsky Bruchy Duschinsky
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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

30m 6
Medium Vegetarian Pescatarian Gluten Free Vegan Salt Free Passover Parve Freezer-Friendly

Contains: Tree nuts

Directions

  1. Mix all ingredients (including nuts) together in a pot.

  2. 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.

  3. Once that happens: Start stirring continuously (do not stop, as the mixture can burn) until the flour-like sugar turns clear.

  4. As soon as the mixture is clear, turn off the flame and pour the nuts onto Gefen Parchment Paper.

  5. Spread the nuts with a spoon and allow to cool before sampling.

Tips:
If your minhag requires you to use only peeled food items, you can blanch the almonds in boiling water and remove the peels before making the above recipe:

1. Place the almonds in a pot of water and allow it to boil until the skin "wrinkles."

2. Pour the nuts into a colander to drain.

3. The almond peels will slide off easily with just a bit of rubbing between your fingers.

Notes:
You can make double and triple batches, as these freeze well. (Freeze? Yup—so that the fresh crunchiness doesn’t dissipate.) Alternatively, store them in an airtight container.

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