Although your results might not be as perfect as the professionals’, it is fun to know how some of these Arabian sweets are made and rewarding to make them. Be careful here how long you cook the syrup, and do not slack off when shaking the nuts in the pan with the syrup. Both are essential for good results. As a child, I also loved sugared roasted chickpeas (see Variation).
SERVES 6 TO 8
31/3 cups [500 g] blanched almonds
21/2 cups [500 g] organic cane sugar
3/4 cup [180 ml] water
1 tsp ground cardamom
Preheat the oven to 400°F [200°C].
Spread the almonds on a baking sheet and toast in the oven for 6 to 8 minutes.
Put the sugar and water in a saucepan. Add the cardamom and place over medium heat. Bring to a boil and let simmer for 2 minutes, until the syrup thickens slightly.
Put half the toasted almonds in a large frying pan and place over low heat. Pour the syrup, 1 Tbsp at a time, over the nuts; after each addition, shake the almonds to coat them evenly. Starting halfway through, you will need to stir the nuts with a spoon, as simply shaking the pan may not move them so easily. By the time you’ve added half the syrup, the almonds should be completely white. Transfer to a serving bowl or a container and repeat the process with the remaining almonds and syrup. Store in an airtight container at room temperature for up to 2 weeks.
Variation: To make sugared chickpeas, buy roasted, unsalted chickpeas from a Middle Eastern shop and substitute them for the almonds.