Merkén Candied Almonds — Homemade Almendras Caramelizadas Recipe

Versión en Español

Merkén candied almonds, or almendras caramelizadas al merkén, are raw almonds coated in frothy egg white and a mix of white and brown sugar, salt, cinnamon, and merkén, then baked until caramelized and crunchy. They take 20 minutes of preparation and about 30 minutes in the oven, and serve 8.

Sweet, salty, and gently smoky, they are perfect as an appetizer, as part of a nut mix, or with a cold beer.

How to Make Candied Almonds?

Use natural almonds that have not been salted or flavored. They are tossed in egg white beaten with a little water until foamy, coated with the sugar and spice mix, spread on a lined tray, and baked at a low 160°C (320°F), stirring halfway, until caramelized.

Nutritional Information

Each serving of merkén candied almonds contains approximately 340 kcal, 11 g of protein, 25 g of fat, 24 g of carbohydrates, 15 g of sugars, 6 g of fiber, and 75 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Merkén Candied Almonds Recipe

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 8

Ingredients

• 400 g (2¾ cups) of raw almonds
• 70 g (⅓ cup) of white sugar
• 35 g (3 tablespoons) of light brown sugar
• 2 teaspoons of merkén
• 1 egg white
• ½ teaspoon of salt
• ½ teaspoon of ground cinnamon

Instructions

1. In a small bowl, mix the white and brown sugars, the salt, the cinnamon, and the merkén and set aside. Preheat the oven to 160°C (320°F) for at least 10 minutes.

2. In a medium bowl, beat the egg white with 1 tablespoon of water until foamy. Add the almonds, stir to coat, and then add the sugar and spice mix, tossing until evenly covered.

3. Spread the coated almonds on a baking sheet lined with parchment paper and bake for 15 minutes. Stir carefully and bake for another 10 to 15 minutes, until caramelized.

4. Let cool on the tray, separating the almonds as they cool. Serve cold, on their own or in a mixed nut platter.

Additional Tips

Toast them first

For extra flavor and crunch, toast the almonds in the oven for 8 to 10 minutes at 160°C (320°F) before coating them.

Separate them while warm

Break the almonds apart with a silicone spatula while still warm so they do not set into clusters.

Adjust the heat

Use more or less merkén to taste, or add a pinch of cayenne for a spicier version.

Frequently Asked Questions (FAQs)

1. What drinks go with merkén almonds?

They pair very well with craft brown or amber ales, which add toasty notes, or with a glass of Sauvignon Blanc, which balances the sweet and spicy flavors.

2. How do I keep them from getting soft?

Once cool, store them in an airtight container in a cool, dry place and avoid the fridge. Stored this way they last up to 2 weeks.

3. Can I use salted almonds?

It is better to use natural almonds, since salted or flavored ones would make the coating too salty.

4. Why use egg white?

The foamy egg white helps the sugar and spices stick to the almonds and creates a light, crisp coating as it bakes.

What Is Merkén?

Merkén is a traditional Mapuche seasoning of smoked, dried cacho de cabra chili ground with toasted coriander seeds and salt. Its smoky heat pairs especially well with sweet flavors, as in these almonds.

Almonds in Chile

Chile is one of the leading almond producers of the Southern Hemisphere, with orchards in the central valleys, and almonds are a common snack and ingredient in Chilean sweets.

Did You Know?

The almond is the seed of the almond tree fruit. It is protected by a hard shell and a thin brown skin, and the edible kernel makes up only part of the whole fruit’s weight.

Recommended

• Merkén Sautéed Pine Nuts Recipe
• Merkén Cookies Recipe
• Breaded Goat Cheese with Merkén Recipe
• Merkén Spiced Popcorn Recipe