Shakarli Bodom are an Uzbek dessert/snack of almonds covered in a sugar coating. They are quite addictive. The sugar coating adds a sweetness, but not overly so. Chad wasn’t too sure at first and said they were just ok. By the time I went back to put them in a container, he had continued to eat an additional 1/2 cup of the almonds and said he couldn’t stop. They also package nicely as a holiday gift.
Definitely be careful as you stir the almonds and transfer them to the parchment. The sugar syrup becomes quite hot. The almonds require continuous stirring to keep them from burning and to get that nice crunchy topping. This isn’t a dish you can toss together and walk away from.
This recipe makes a good amount of almonds, so you can easily halve the recipe if you aren’t cooking for a crowd or giving away the extra as gifts.
2 cups granulated sugar
1/2 cup water
19 ounces almonds
1 teaspoon butter
Line counter with a large piece of parchment.
In a large saucepan, combine 1 1/2 cups of the sugar and water over medium high heat. Once boiling, stir in the almonds and continue to stir for about 10 minutes. Fold in remaining 1/2 cup sugar and the butter and quickly stir for another 4 minutes. Immediately remove from heat and pour into a single layer on prepared parchment. Allow to dry. Store remainder in an airtight container.