- Medieval recipe
- Making sugar covered almonds isn't really difficult, but it does take a surprising amount of time - plan on spending about two hours standing over the stove. Rumpolt uses this same recipe to candy other types of nuts, seeds, and dried fruits.
- saucepan and large pan
* 1 pound almonds, blanched and peeledMix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.
* 2 cups sugar
* 1 cup water
* 1 Tbsp. rose water
* dash cinnamon
- http://medievalcookery.com/recipes/almonds.html - from Ein new Kochbuch, by M. Rumpolt