Ingredients Nuts + Seeds Nuts Almonds Spiced Candied Almonds Be the first to rate & review! Inspired by the candied nuts sold at carts throughout New York City, these not-too-sweet toasted almonds have a great crackly shell. Slideshow: More Almond Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Active Time: 25 mins Total Time: 45 mins Yield: 2 cups Ingredients 2 cups raw almonds 1/4 cup light corn syrup 2 teaspoons kosher salt 1 teaspoon sweet pimentón de la Vera 1/2 teaspoon piment d’Espelette Directions Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. Lightly coat a large bowl and 2 large spoons with nonstick spray. Spread the almonds on the baking sheet and bake for about 10 minutes, until golden. Transfer to the prepared bowl. Leave the oven on. In a small saucepan, combine the corn syrup with the salt, pimentón de la Vera, piment d’Espelette and 1 tablespoon of water. Cook over moderate heat, stirring occasionally, until hot and thin, 3 to 5 minutes. Immediately drizzle the hot syrup over the almonds and, using the greased spoons, toss to coat. Spread the almonds on the parchment paper–lined baking sheet; bake for 10 minutes, until coated in a sticky glaze; stir the almonds twice during baking. Return the nuts to the greased bowl and let cool, stirring occasionally to separate them. Make Ahead The almonds can be stored in an airtight container for up to 1 week. Rate it Print