Candied Almonds

High Angle View Of Sweet Almonds On Table
Kai Yang Chin / EyeEm / Getty Images
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
204 Calories
12g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 204
% Daily Value*
Total Fat 12g 16%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Protein 5g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Filled with protein, good fats, vitamin E, and plenty of minerals, almonds are a true power food. Nutrient-dense and healthy, these nuts are a great portable wholesome snack, with 6 grams of protein per 24 almonds. Our sweet version is a decadent option, and used in sweet or savory dishes is a healthy treat that won't disappoint.

A sweet and crunchy mouthful when coated with sugar, it has the right amount of sweetness and bite. Delicious on their own, these sugary nuts can be further covered in white or dark chocolate, be the filling for truffles or fudge, or be beautiful decorations for cupcakes, cakes, tarts, and pies. Incorporate them in homemade candy bars, use them as toppings for yogurt parfaits or ice cream bars, or chop them into your morning oatmeal. Use them instead of croutons in fresh salads, or chop them on top of roasted chicken breasts, grilled pork chops, or baked salmon.

Adding citrus zest, rose water, vanilla, or orange blossom provides a fragrant variation. Use flaked coconut, chili flakes, or Himalayan pink salt on top of the sugary coat for a flavorful and unusual sweet and salty treat. Experiment with rum, Bourbon, or any liquor of your liking for an adult version with a kick.

Ingredients

  • 1/2 cup water
  • 7 ounces (1 cup) sugar (granulated)
  • 2 cups whole almonds (preferably raw)

Steps to Make It

  1. Gather the ingredients.

  2. Place a silicone mat on top of a cookie sheet or baking pan, or line it with tin foil and spray it with nonstick cooking spray. Set the baking sheet aside.

  3. In a medium nonstick saucepan, combine the water and sugar and place the pan over medium-high heat. Stir until the sugar dissolves, then bring the mixture to a boil. 

  4. Once the sugar syrup is boiling, add the almonds and reduce the heat to medium. Stir frequently until the sugar crystallizes around the almonds—this should take about 5 to 8 minutes.

  5. When the sugar crystallizes, it will probably become difficult to stir, but continue stirring at your best. Eventually, the sugar will start to re-melt, and it will caramelize, turning a deep golden brown color. At this stage, the liquid caramel will coat the almonds.

  6. Once the sugar is caramelized and completely liquid, pour the almond mixture out onto the prepared baking sheet. Use a fork to separate the nuts while the sugar is still liquid.

  7. Let the almonds set at room temperature until they're cool and hard. Once the almonds are set, break them apart and serve!

  8. Enjoy!

Storage and Usage Ideas

  • Store in an airtight container for up to a week, but after a few days, they may start to get a bit sticky. The sooner you consume them the better.
  • Use glazed almonds in savory dishes to add a sweet crunch and delightfully nutty flavor to salads, cheesy risottos, or creamy chicken preparations.
  • Serve the glazed almonds as part of a cheese and charcuterie plate.
  • Make tea sandwiches mixing 1 cup of mascarpone with 1/2 cup of chopped glazed almonds, and 1 or 2 tablespoons of honey. Spread some of the mascarpone mixture on white sandwich bread and top with another slice of bread. Cut off the crust and cut little square sandwiches.
  • Mix 1 cup of candied almonds with 1/2 cup of dark chocolate chips, 1/2 cup of pepitas, 1/2 cup of tart cherries, and 1/2 cup of raisins to make your own trail mix.
  • Add them at the last minute if using them as pastry decoration, since the moisture from frosting or other elements might cause the nuts to get sticky and the caramel coating to liquefy.