NOQL-E-BADOMI
AFGHANISTAN
Sugared almonds are very much part of any celebration, whether it is Eid or weddings or circumcision rituals. And of course you can buy them ready-made with the icing dyed in different pastel colors—pink, sky blue, or green—or white. If you want to tint these, add a drop or two of your choice of natural food coloring to the syrup before coating the almonds. You can also make this with toasted chickpeas (see Variation).
SERVES 6 TO 8
3⅓ cups (500 g) blanched almonds
2½ cups (500 g) raw cane sugar
1 teaspoon ground cardamom
1. Preheat the oven to 400°F (200°C).
2. Spread the almonds on a baking sheet and toast in the preheated oven for 6 to 7 minutes, or until golden brown.
3. Put the sugar, ¾ cup (180 ml) water, and cardamom in a medium skillet and bring to a boil over medium heat. Let bubble for 2 minutes, until the syrup thickens slightly.
4. Put half the toasted almonds in a large skillet and place over low heat. Add the syrup, tablespoon by tablespoon, to the skillet and after adding each tablespoon of syrup, shake the almonds to coat them evenly. After adding about half the syrup, stir the nuts with a spoon as they will no longer easily shake in the pan. By the time you have used half of the syrup, the almonds should have become completely white or whatever color you have chosen. Transfer the sugared almonds to a large serving bowl or a container and repeat the process with the remaining almonds and syrup. Serve as a sweet snack or with dessert. Store in an airtight glass jar where they will keep for a week, possibly longer.
SUGARED CHICKPEAS: Replace the almonds with 3½ cups (500 g) roasted chickpeas, which you can buy already toasted from a Middle Eastern store. Just make sure they are unsalted.