Going Nuts

Sometimes I wonder if I’m going nuts anyway. It’s been one of those weeks. Work is beyond stressful at the moment, which I’m not used to at this time of year (nor do I really like it). We’ve got holiday parties to attend, the kids’ classroom parties to get ready for, Mike’s wrapping up his semester of teaching (finals to grade!), we have birthdays to celebrate and we’re planning to host Christmas at our house. And speaking of Christmas we haven’t even started shopping yet. Yikes!

So what’s a crazed, stressed out girl to do? Make a dessert – an Uzbek dessert! Miss A and I came across a recipe called Shakarli Bodom (sugar-coated almonds) and instantly knew it was for us. It’s got nuts and it’s loaded with sugar.

I like the nuts. She likes the sugar. Seemed like a good compromise. We started by boiling some sugar and water in a saucepan.Β 

Then we tossed in the almonds and Mike took care of stirring it continuously for 12 minutes.

Next we added a bit more sugar, a little bit of butter and stirred for another five minutes.

The almonds became much more difficult to stir the longer they were in the pan as nearly all the liquid is absorbed. At this point we turned them out onto a parchment lined baking sheet to cool and dry.

Told you they were sugary…

Despite how hot they were when the came out of the pan, they cooled relatively quickly; which was a good thing because we were all dying to dig-in.

I was the first to sample our shakarli bodom and I about fell over. These little candied nuts are good. Seriously good. It was all I could do to keep to a handful. They are sweet. Very sweet. But not sickeningly sweet in my opinion. 4 spoons. Definitely 4 spoons.

Miss A was also a big fan. She thinks this Uzbek recipe is as good as any candy and gave it the full 4 spoons too. I lovingly blame her for my sugar addiction. I was never a big dessert eater until I was pregnant with my little girl. Then I swear for the entire eight months I carried her around I HAD to have dessert every single night. Fortunately I don’t have quite that need anymore, but I guess it’s no surprise that she’s a sugar nut (no pun intended) now.

Mike also enjoyed the nuts, but he wasn’t as excited as Miss A and I. Still he came in with a solid 3 spoons. Mr. N, however, was not thrilled with the nuts. He gave them between 1 and 2 spoons. He liked the sweetness, but not the actual almond.

Not to worry about Mr. N though. We’re going to make a spicy nut to go along with these for our holiday parties and I think he’ll be a bit happier about that. So will I – sweet and spicy! Yum!

Well, we sure had fun with Uzbekistan. We had no idea we’d find so much deliciousness. (At least Mr. N enjoyed the Palov!) Now we’re going to wrap-up the month with a few holiday recipes and then it’s my turn to spin the globe!

Print this recipe: Sugar-Coated Almonds

47 thoughts on “Going Nuts

  1. Tara says:

    These were absolutely delicious! Addictive too. My husband said they were just ok at first, but then couldn’t stop eating them. Great for Christmas presents.


    • Kristy says:

      Now I think my son would prefer that version – he LOVES peanuts, but isn’t so fond of almonds. And you know it’s funny, a year ago I wouldn’t have thought I had a Filipino palate, but after trying all the foods we have tried in the last year…I’m inclined to agree with you. πŸ™‚


  2. Charles says:

    Ooh, you’re not wrong – they do look rather amazing and like, they’re totally healthier than candies because, well, er, the goodness of the nut counteracts the sugar, and ah, erm, yes. Indeed. I reckon you could add some walnuts into the sugar as well – I just adore walnuts and they must be incredible all crisp with sugar!


    • Kristy says:

      I would love to try walnuts with the sugar too. I tell ya, these things are just darn good. Miss A and I can’t get enough of them. And yes…let’s go with the goodness of the nut. It’s protein after all. We all need some of that. πŸ˜‰


  3. Karen says:

    Uzbek has contributed some really nice recipes. The world has so much to offer and it is so nice that you are sharing it all with us. These nuts are a wonderful addition to any Christmas party or as a gift.


  4. Eva Taylor says:

    The nuts looks great Kristy, very festive indeed. In one of our cooking courses in Morocco they taught us how to remove the skins from the almonds, it was very cool. Fortunately the craziness of this time of year will die down and you will have time to rest! Happy Holidays.


  5. Caroline says:

    I can tell that these were 4 spoons just by looking at the photos. They sound amazing!! Me and my sweet tooth are all about lots of sugar. πŸ˜‰ And I’m right there with ya on the crazy work schedule…oh, and not starting any shopping yet! My brother literally just called me asking what I want, so he’s clearly a bit behind too, haha.


    • Kristy says:

      LOL! Glad I’m not the only one. Isn’t our industry supposed to be a bit slower this time of year?! Phew! I’m hoping between Christmas and New Years things will die down a bit. Until then…bring on the sugar. LOL. Good luck with work and shopping to you too! πŸ™‚


  6. Kelly @ Inspired Edibles says:

    Uzbek desserts always work for me πŸ˜‰ I can totally relate to the madness of the season… when you take a step back though it’s kind of amusing…a fist fight almost broke out at the postal office I was out yesterday and I’m thinking, hmmm…season of love, giving, peace…. looking good…. πŸ™‚

    Love this holiday idea Kristy and such a colourful, festive presentation too! The purple tablecloth is stunning…


  7. sallybr says:

    I am sure I would also go nuts for them…. I haven t made this type of nuts in over a year, but I might make a small batch this Sunday. If I do, I ll use your recipe for sure

    Great photos!


  8. Kay aka Babygirl says:

    I think sugar goes well with anything lol.. and I never knew any kid to NOT like sugar.. except for Mr. N. Yes, he is definitely unique that young man :). These sugary, tasty almonds do make me want to eat them through the screen lol.


    • Kristy says:

      Very dangerous. That’s why were serving them at parties. There’s no way I would make these to just keep around the house. I have no doubt I’d finish them all off myself. πŸ˜‰


  9. Lisa says:

    I love sugar coated almonds! The spicy ones are always good too. I make these all the time and can’t wait to share my version, though it’s pretty boring without butter! Uzbekistan has some great recipes!


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