“Dulce de Leche” Sweet and Salty Almonds
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 25 minutes
These tasty tidbits are utterly addictive. Sweet, salty, savory—you name it—this simple treat hits all the marks. And it’s crunchy to boot. Huge cinnamon fan? Roll the nuts in cinnamon sugar as they dry. If you are vegan—or if you just don’t want any dairy in this treat—use coconut cream as specified below.
½ cup (103 grams) light brown sugar
⅓ cup (80 grams) heavy cream or coconut cream
1 tablespoon 12 grams) kosher salt or coarse sea salt
1 pound skinless, blanched, unsalted almonds, California preferred
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a Silpat.
- Stir together sugar, cream, and 1 teaspoon of the salt in a large bowl. Add the almonds and stir until completely coated. Spread the almonds on the prepared baking sheet in a single, even layer.
- Bake for 20 to 25 minutes, mixing the almonds every 5 minutes with a silicone spatula, until browned and toasted. Sprinkle the almonds with the remaining salt and mix well. Allow to cool completely on the baking sheet.