Spanish Caramelized Almonds (Almendras Caramelizadas)

Close up of caramelized almonds

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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
361 Calories
22g Fat
36g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 361
% Daily Value*
Total Fat 22g 29%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 213mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 17%
Total Sugars 29g
Protein 9g
Vitamin C 0mg 0%
Calcium 115mg 9%
Iron 2mg 9%
Potassium 304mg 6%
*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.)

This recipe for Spanish Caramelized Almonds, Almendras Caramelizadas, is so simple to make and uses only five ingredients—confectioners' sugar, water, almonds, plus the optional ingredients of salt and cinnamon add an extra zing and sweetness that provides that special finishing touch. These almonds are so good that it's hard to eat just one.

Almonds are used in Spanish sauces, desserts, and as a snack. There is so much you can do with these delicious nuts. Serve these caramelized almonds by themselves, or add to a green salad. A bowl of caramelized almonds can also be served as a tapa or a dessert. Slices of Spanish cheese, such as manchego, paired with caramelized almonds, make a simple dessert for spring and summertime.

They are great around the holidays, to serve at parties or gatherings. Put these almonds in a glass Mason jar, tied with a festive ribbon, and give them to friends and family as a gift.


  • 1 cup (110 grams) confectioners' sugar

  • 1/3 cup (70 milliliters) water

  • 6 ounces (170 grams) raw whole almonds

  • 1 dash salt, optional

  • 1/2 teaspoon ground cinnamon, optional

Steps to Make It

  1. Gather the ingredients.

  2. Heat a large frying pan over a low to medium heat.

  3. Pour the water into the pan and stir in the confectioners' sugar until the sugar is completely absorbed. Add the cinnamon (if using), stir, then add the almonds into the pan, and stir continuously using a wooden spoon.

  4. It will take about 10 minutes for the water to evaporate completely and for the sugar to caramelize. Once the sugar melts and caramelizes, keep moving the almonds until they are entirely coated. Then tip the almonds out of the pan onto a baking sheet lined with parchment paper to cool.


  • Coarsely chop and use as a topping for flan, natillas, or ice cream.

Tips for Making Caramelized Almonds

  • Coat the almonds evenly with the sugar mixture to get an even glaze on every piece.
  • When putting the coated almonds on the parchment-lined baking sheet, spread them out so they are not touching that way they don't clump and stick together.
  • Make sure the almonds are cooled down completely before storing.

How to Store

  • After completely cooled down, store these caramelized almonds in an airtight container. If kept at room temperature, they will last up to one week. In the refrigerator, these almonds will stay good for up to three weeks.

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