Sugared Almonds

Written by chanie on April 10th, 2014

Growing up, one of our family’s Passover customs was to use liquid sugar, or simple syrup, in place of regular sugar in our recipes. It was a stringency brought back from Europe by our great-grandparents, and we continue to keep it, year after year.

The night before Passover, my mother boils up a vat of water and sugar until thickened and pours it through layers of cheesecloth into mason jars. Not being able to use regular sugar on Pesach has it’s challenges. Like when you want to bake cookies, or cake. But it sure has it’s advantages too. Like when we want to make easy sorbet, quick lemonade, or a mix up a pitcher of sangria. These classic sugared almonds are another advantage.

Sugared nuts are different from candied or glazed nuts, which are oftened tossed with egg white and butter for a sticky coating. Simple 2-ingrediented sugar coated nuts are cooked down until the sugar crystallizes and forms a crunchy crust on the nuts. You may have seen (or smelled) them on the streets of New York, in those  Nuts 4 Nuts street carts.

The great part about making sugared nuts is that they’re a blank canvas for all flavors and combos. You can toss in some cinnamon (my favorite!) add a hint of sea salt (‘cuz I love sweet and salty!) or throw in a pinch of  cayenne for a little kick.

My favorite part about this kosher for Passover recipe is the great feeling I get from making them entirely from scratch. Cracking the nuts brings me back to the days of old, imagining what Pesach was like for my ancestors, as they prepared simple foods made from scratch, a custom we we have carried on for generations.

 

Other Passover recipes:

chicken pot pie Passover croquettes
rainbow pommes anna
mock chopped liver

Post a Comment

 

7 Comments so far ↓

  1. Ronnie Fein says:

    I don’t dare make these because no one else would have a chance at them. Some day when I’m not on my perennial diet!

  2. Mmmm says:

    I’ve seen those Nuts 4 Nuts carts many times back when I lived in New York. They smell amazing – I’m so glad I can replicate it now!

  3. Michael says:

    I’ve never cracked almonds – let alone seen them fresh like that. Where did you buy them?

  4. Chanie Epstein says:

    What a great Pesach recipe!

  5. I’m noting this recipe for next year – I buy pre-shelled whole, raw almonds and I think this would be a great treat for the Yom Tov!

  6. I am definitely trying this recipe with some cinnamon. Thanks for the technique of “sugaring” the almonds

Leave a Comment