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A close up of candied almonds.
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5 from 1 vote

Candied Almonds

This candied almond recipe isn't difficult–it just requires a close eye. Ideally, use a light colored pan so you can see the sugar change color. You're looking for a caramel color, which will wraps the nuts in a sweet, toasty coating.
Cook Time25 minutes
Total Time25 minutes
Course: Appetizers, Dessert
Cuisine: Spanish
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Author: Mark Beahm

Ingredients

  • 1 3/4 cups (250g) raw almonds
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon (optional, see note)

Instructions

  • Get ready: Line a baking sheet with parchment paper and set it next to the stove.
  • Boil the syrup: In a large frying pan, combine the almonds, sugar, water, vanilla, salt, and cinnamon (if using). Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and continue to boil, stirring occasionally with a wooden spoon, until the mixture begins to thicken and the bubbles are larger and glasslike, 3 to 5 minutes.
  • Reduce the syrup: Reduce the heat to low to maintain a simmer while stirring constantly with the wooden spoon. The syrup will continue to thicken while the water evaporates. Then, as the sugar begins to recrystallize, the syrup will become gritty. All of a sudden, the sugar will fully crystallize. This should take 15 to 20 minutes.
  • Caramelize the almonds: Increase the heat to medium-high and stir constantly, scraping the sugar from the bottom and sides of the pan. Continue cooking until the sugar melts again, coating the almonds, 4 to 5 minutes. Quickly transfer the candied almonds to the parchment-lined baking sheet. Use the wooden spoon to separate the almonds.
  • Serve: Let the almonds cool completely before serving.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
  • Storage: The almonds will keep for up to 2 weeks sealed in an airtight container. If  exposed to humidity, they will get sticky or start to melt.
  • Cinnamon or no cinnamon? If you haven’t caramelized sugar before or you’re worried about burning the almonds, consider skipping the cinnamon to make it easier until you get a feel for the process. The cinnamon makes these almonds even more irresistible, but it also turns the sugar brown. This makes it difficult to see if it is caramelizing, a helpful visual cue for adjusting the burner temperature.

Nutrition

Calories: 279.4kcal | Carbohydrates: 31.9g | Protein: 6.6g | Fat: 15.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 9.9g | Trans Fat: 0.01g | Sodium: 73.3mg | Potassium: 231.6mg | Fiber: 4g | Sugar: 26.4g | Vitamin A: 1.1IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 1.2mg

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