Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Amêndoas doces portuguesas are closely associated with Easter, appearing on festive tables and in family memories.
The homemade version caramelises almonds with sugar, creating a simple and crunchy shell.
Ingredients
- 300 g skin-on almonds
- 220 g of sugar
- 100 ml of water
- Cinnamon (optional)
- 1 pinch of salt
Method
- Mix sugar, water and almonds in a wide pan.
- Cook, stirring, until the syrup crystallises around the almonds.
- Continue stirring to coat the almonds.
- Let some of the sugar caramelise slightly.
- Spread onto a baking tray.
- Leave to cool completely.
Tips from Empório Portugal
- Stir constantly when the syrup starts to dry.
- Be careful not to burn the sugar.
- Store in a tightly closed container.
Possible substitutions in Brazil
- Chestnuts can be used as an adaptation, although the result will no longer be the traditional almond sweet.
- Cinnamon is optional.
Pairing
Coffee, tea or sparkling wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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