Sugared Almonds (Mandorle)

This dish was served at the Masque of Courtly Love VIII: Venetian Intrigue, in 2005.

Mix sugar, water, almond extract and cinnamon in a large microwavable container (I use an 8 cup glass measuring cup).

Put in microwave for 2 minutes at 70%. Remove and stir. Keep putting it back into the microwave at 70% for 2 minute intervals for 6-10 minutes. This is somewhat arbitrary but it depends a good deal upon the humidity. It will remain wet looking but the syrup will thicken as it cooks. Be careful because it can set up quickly.

The original recipe is based upon Mistress Aramanthra’s tried and true sugared almond recipe which reads as:

  • 1 pound of almonds (not salted)
  • 1 cup of sugar
  • ½ cup water
  • 1 t almond extract
  • 1 t cinnamon
Combine the sugar and water and bring it to a boil, boil for 5 minutes. Add the almonds to the syrup, keeping it on high heat, and stirring frequently. After 10 minutes or so you will see the syrup begin to crystallize and suddenly the whole mixture will seize up. This will happen instantly! Remove from the heat and add the cinnamon and extract. Let sit covered for 10 minutes. Bring the pot back to the burner on low and heat it enough to separate the nuts. Spread it out on waxed paper over cooling racks and let it sit until cool.

3 cups


I tried the original recipe the way it was written but found that the timing was wrong. This was similar to a modern day recipe that I make for Glazed Orange Pecans so I used the same ingredients and similar instructions.

1 lb. almonds (whole not roasted or salted)

1 cup sugar

1/2 cup water

1 t. almond extract (optional)

1-2 teaspoons cinnamon