Candied almonds

This recipe is a classic that produces sweet, chewy candied pineapple that is perfect for using in baking recipes or for eating on its own. 2,000 calories a day candied almonds used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Candied fruits have been a key ingredient over many centuries, as the sugar acts as a preservative and extends the shelf life of products that otherwise would have gone bad in a matter of days. Many candied fruit recipes take a few weeks for the final product to be ready, but ours is ready in just over an hour with overnight rest to allow them to dry. The product varies in flavor and texture depending on how long the process is undertaken: pineapple that has been candied in a day will differ from that which has been soaked and dried many times over.

Drain the pineapple cans and reserve the juice. 2 cups of sugar and the corn syrup, and turn the heat to medium. Stir until the sugar dissolves and bring the mixture to a slow boil for 4 minutes. Turn the heat down to low and add the pineapple rings. Try to fit them in a single layer, but if there is not enough room, space them out as much as possible. Boil the pineapple in the sugar syrup and turn the pieces over frequently to make sure they are fully coated in liquid and not sticking together.

Cook the rings for about 45 minutes, or until they are entirely translucent. Once translucent, remove the pineapple from the syrup and place them on a drying rack to dry off. If you live in a dry climate, the rings can be left out overnight to dry. If you live in a moist climate or want to speed the process up, place the drying rack in an oven set at 200 F for about 30 minutes, or until the pineapple does not feel sticky to the touch.