Maple Scotch Candied Almonds

These nuts are crazy! They have a sweet smoky flavor and a crunch and chew that can’t be beat.  I am a huge fan – Eric is not.  He cannot stand the texture of almonds and I made too many, so if you want any of these nuts, let me know.  Read on to find out how to make them yourself.

 These treats were dreamed up due to a Christmas gift from my sister and her husband – a bottle of Ardbeg Scotch.  The smokiness of this Scotch complements the maple and almond flavors perfectly.

In a medium saucepan, combine 1 c. water1/2 c. maple syrup1/2 c. Scotch, and 3 c. almonds.  Bring to a boil.  Turn off heat and allow to soak for 30 minutes.

Drain Scotch mixture from almonds into another pan, reserve 2 teaspoons of Scotch mixture in a separate bowl.

The almonds will  look a little wrinkly, that is how they should look.  

Return Scotch mixture to a saucepan and bring to boil.  Cook until reduced to less than half of original liquid and thickened – 15 to 20 minutes on low to medium heat.  

Beat 2 egg whites mixed with reserved 2 teaspoons of Scotch mixture until stiff.  
Toss almonds in egg whites until covered.  Spread onto rimmed baking sheets lined with parchment paper into a single layer of nuts.  Drizzle Scotch syrup over tops of nuts and sprinkle with ground sea salt.  

Bake in 280 degree oven for 30 to 40 minutes.  

Allow to cool and place in jars or airtight containers.  
These nuts would be good as a snack with drinks, a topping on ice cream, or on a simple chocolate cake.  The possibilities go on and on!  I am off to have a late breakfast – we have a non-mandatory workday today and I am still not feeling healthy.  I may stay home and do some grading today.  

Or, I may enjoy a day of art making with Greta in our nicely organized playroom.  

Maple Scotch Candied Almonds

1. In a medium saucepan, combine 1 c. water, 1/2 c. maple syrup, 1/2 c. Scotch, and 3 c. almonds.  Bring to a boil.  Turn off heat and allow to soak for 30 minutes.

2. Drain Scotch mixture from almonds into another pan, reserve 2 teaspoons of Scotch mixture in another bowl.  Return Scotch mixture to a saucepan and bring to boil.  Cook until reduced to less than half of original liquid and thickened – 15 to 20 minutes on low to medium heat.

3.  Beat 2 egg whites mixed with reserved 2 teaspoons of Scotch mixture until stiff.  Toss almonds in egg whites until covered.  Spread onto rimmed baking sheets lined with parchment paper into a single layer of nuts.  Drizzle Scotch syrup over tops of nuts and sprinkle with ground sea salt.  Bake in 280 degree oven for 30 to 40 minutes.  Allow to cool and place in jars or airtight containers.

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