Toasted Almond Syrup

Toasted Almond Syrup

Toasted almonds steep into a simple syrup, lending a nutty, caramelized depth.

Total 45 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Raw almonds are toasted until fragrant, then simmered with sugar and water so their roasted flavor infuses the syrup. Drizzle it over pancakes and waffles, stir it into coffee or cocktails, or use it to sweeten iced tea with a nutty twist.

Ingredients

  • 1 cup raw almonds, roughly chopped
  • 2 cups granulated sugar
  • 2 cups water
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. Spread the chopped almonds in a dry 9-inch skillet and toast over medium heat, stirring frequently, until golden brown and fragrant, 5 to 7 minutes.

  2. Transfer the toasted almonds to a 6-quart saucepan along with the sugar, water, and salt.

  3. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.

  4. Reduce heat to low and simmer gently, uncovered, to let the almond flavor infuse the syrup, about 15 minutes.

  5. Remove from heat and stir in the almond extract.

  6. Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar, pressing lightly on the almonds to extract the liquid; discard the solids.

  7. Store the syrup in an airtight jar in the refrigerator for up to 3 weeks.

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    Toasted Almond Syrup

    Raw almonds are toasted until fragrant, then simmered with sugar and water so their roasted flavor infuses the syrup. Drizzle it over pancakes and waffles, stir it into coffee or cocktails, or use it to sweeten iced tea with a nutty twist.

    45 min 16 oz 110 cal

    Ingredients

    • 1 cup raw almonds, roughly chopped
    • 2 cups granulated sugar
    • 2 cups water
    • 1 teaspoon almond extract
    • 1/8 teaspoon salt

    Method

    1. 1

      Spread the chopped almonds in a dry 9-inch skillet and toast over medium heat, stirring frequently, until golden brown and fragrant, 5 to 7 minutes.

    2. 2

      Transfer the toasted almonds to a 6-quart saucepan along with the sugar, water, and salt.

    3. 3

      Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.

    4. 4

      Reduce heat to low and simmer gently, uncovered, to let the almond flavor infuse the syrup, about 15 minutes.

    5. 5

      Remove from heat and stir in the almond extract.

    6. 6

      Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar, pressing lightly on the almonds to extract the liquid; discard the solids.

    7. 7

      Store the syrup in an airtight jar in the refrigerator for up to 3 weeks.