Recipe by Daniel Myers
Making sugar covered almonds isn't really difficult, but it does take a surprising amount of time - plan on spending about two hours standing over the stove. Rumpolt uses this same recipe to candy other types of nuts, seeds, and dried fruits.
1 pound almonds, blanched and peeled
2 cups sugar
1 cup water
1 Tbsp. rose water
Mix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.
[an error occurred while processing this directive] Almonds coated. [...] Of assorted roots that have a welltasting scent/smell. If you wish such comfits to coat with sugar so take a clean copper vessel that has two handholds hang it in the height on a rope at both handholds set a glow kettle with glowing coals thereunder put the comfits into the vessel and make it fine warm pour nice clarified (clean) sugar thereto and stir it often therewith till the confits the sugar takes to it so it becomes nice white and dry. Also coats one assorted grains with sugar and assorted spices so it becomes good and also welltasting.
Mandeln vberzogen. [...] Von allerley Wurtzeln die ein wolgeschmackten geruch haben. Wenn du ein solches Confect wilt vberziehn mit Zucker so nim[m] ein sauber töepffern Becken das zwo Handhaben hat hengs in die höeh an ein Strick zu beyden Handhaben setz ein glut Kessel mit glüenden Kohlen darvnter thu das Confect in das Becken vnnd machs fein warm geusz schöen geläeuterten Zucker darzu vnd rüer es offt darmit bisz das Confect den Zucker an sich nimpt so wirt es schöen weisz vnd trucken. Also vberzeucht man allerley Korn mit Zucker vnd allerley Gewüertz so wirt es gut vnnd auch wolgeschmack.
Published: June 6, 2004
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