DIY Traditional Wedding Favours – Sugar Coated Almonds

The tradition of giving sugared almonds as wedding favors go back a long way. 5 almonds were always presented to guests to represent Health, Wealth, Fertility, Happiness and Long Life to both the wedding guests and the wedded couple. If you would like a touch of tradition to your wedding reception, you can buy these sugar coated almonds at your gourmet candy shop or perhaps try your hand at making them with these two easy recipes below.

Make sure you gather your arsenal of bridesmaids to help you out as although they look easy, it can actually be quite time-consuming!

Read more below for a traditional sugared almond recipe and a fondant covered sugar almond for hardworking DIY brides!

Traditional Sugared Almond Recipe

Ingredients
2 cups almonds
1/4 cup honey
2 tablespoons butter
1 cup brown sugar
1 tablespoon cinnamon

• Spread the almonds out on a shallow pan and place in a cold oven. Turn the oven to 350ºF and roast for 12-20 minutes, keeping an eye on them to make sure they do not burn. Stir occasionally until well roasted.
• Boil the honey and butter together in a saucepan over medium heat. Reduce the heat to medium-low and let simmer for 2 minutes, stirring occasionally.
• Add the almonds to the pot. Simmer and stir for 2 minutes. Use a slotted spoon and transfer the almonds onto a cookie sheet sprayed with non-stick cooking spray.
• Spread the almonds in a single layer to cool slightly. Mix the sugar and cinnamon and toss the almonds in it.
• Place sugar coated almonds back onto baking sheet and put back in oven under the broiler for a few seconds, watch carefully, just until sugar melts and caramelizes.

(source)

Fondant Covered Sugar Almonds

This recipe is hard work and should be attempted by brides who have some baking background! Otherwise, just buy ready made fondant from your bakery or bakeshop!

Ingredients

6 cups sugar
2 cups water
1 tablespoon liquid glucose or 1 pinch cream of tartar
blanched whole almond

For the fondant:

• Put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring. Wash down the inside of the pan to the syrup’s edge with a small brush dipped in water.
• When the syrup first boils, add the glucose or the cream of tartar. Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
• Remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter or a wet basin. The syrup should not be deeper than one and a half inches.
• Set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle. Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
• Knead till smooth and free from lumps. Wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. This is called the curing process. Remove the cloth, and knead just as you would bread dough.
• Keep in an air-tight jar. If left exposed to the air, it will get hard and dry. Small quantities can be taken out and flavored, then colored. The fondant can be colored and flavored while it is warm. (It can be colored cold too, but it’s easiest when it’s warm.)

Covering the almonds:

• Melt the fondant for covering the almonds.
• See that the almonds are totally dry after blanching and peeling.
• Dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
• Put the almonds to dry on wax paper. After about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.

(source)

Ideas for Presenting Your Sugared Almonds Wedding Favors 

When done, pack your 5 little almonds into your favour bags. Print little cards to share this lovely tradition with all your guests! 

Or choose to place bowls of sugared almonds on each table as delicious nibbles for all your guests! And if you are a Malay bride, why not incorporate them into your bunga telur idea instead of eggs to be given out to your guests? It adds a delightful fusion of East and West to your wedding!

Tagged as: Wedding Favours, Wedding Planning