Candied Almonds

I haven't made candied almonds for a few years because......well to be honest the only candy I have gotten any good at making perfect every time is Peanut Brittle (knock on wood).....the last 2 times I made these they turned out sticky, although tasty, not at all how they are supposed to.

I have noticed that Sucanat seems to have a lower burning point than more refined sugars.  I wonder if maybe I don't need to get it quite so hot.  I have found that when I'm more patient and keep it come to temperature more slowly it is less likely to burn.  But I'm still not sure why they don't always crystallize even when it does make it to the right temp without burning.

I have decided that candy making is an art and one that I'm not good at.  Which isn't all bad because even healthified it's still candy.  But sometimes I want to make fun candies for us and to share with our friends and neighbors. 

So I ordered me some more almonds from Green Smoothie Girl's Group Buy that happens every fall.  And I have told myself I'm going to get a bit better at this art.  And besides that I also want to practice the art of food photography and take me a better picture too! ;)  And oh I'm also craving me some of these too!

Are you good at the art of candy making?  If you have some hints and tips for me PLEASE share!

Really this recipe would be good with most any kind of nut. Walnuts, Pecans, or Almonds would probably work best! I have tried this recipe with Walnut also it's very good but mostly I use almonds because I have lots of them. I made one batch with soaked and then dehydrated Almonds. These were super tasty and I'm guessing still had a few enzymes left in them not to mention bursting with nutrition. I also tried it with just roasting them. Both kinds were very fun to eat and YuuuUUUuuuMMMMMmmmY!

Candied Almonds

3 3/4 cups Almonds (baked in a 375 degree over for 5-10 minutes stirring once OR soaked overnight then dried in dehydrator at 105 degrees for 12 hours)

1 1/2 cup Sucanat
1 1/2 teaspoon cinnamon
3/4 cup water
3/4 teaspoon sea salt
2 teaspoons vanilla
1 drop butter flavor (optional)
1 drop maple flavor (optional)

With Coconut oil; Oil sides of large heavy sauce pan. Cook (ON MEDIUM HEAT, do not go over medium you want to get this to temperature SLOWLY or you will burn it!) water, Sucanat, cinnamon and salt. Stir until Sucanat dissolves and mixture boils. Cook without stirring to 236 degrees using a candy thermometer. (Again this will take a little time but it must get to temperature in order to become "candied" DON'T turn up stove keep it on medium-low) Quickly remove from heat as soon as it hits 236 degrees. Add vanilla, optional flavorings and nuts. Stir for one minute until nuts are well coated. Spread out onto oiled cookie sheet. Break into pieces when cool.