This Cherry Candied Almond recipe is an excuse for me to combine two of my most favorite flavor combinations: cherries and almonds. I used brown sugar and olive oil for a more complex sweetness profile and just the right amount of almond extract to bind the cherry and almond flavor in holy matrimony. Try these as a relatively guilt-free vegan snack, add them to salads or sprinkle them on your ice cream.
3 Tablespoons brown sugar
2 Tablespoons cherry jam
2 teaspoons olive oil
½ teaspoon salt
1 cup almonds, raw and unsalted
½ teaspoon almond extract
In a medium skillet, stir together the sugar, cherry jam, olive oil and salt over medium heat until the sugar melts and the syrup bubbles. This should take about 3 minutes.
Stir the almonds and the almond extract until they're evenly coated and toasted. This should take about 5 minutes.
Spread the nuts out on a piece of parchment paper and separate using two forks. Allow the nuts to cool completely. Nuts can be stored in an airtight container for up to one month.