candied almonds recipe
The Best candied almonds recipe
I love this recipe because it’s foolproof—no fancy equipment, just a skillet and a little patience. The almonds get that perfect caramelized coating without being too sweet or too dry, and the sugar and butter melt together just right. My family loves them because they’re versatile. My husband will eat them with his coffee in the morning, my kids will snack on them during study time, and my husband’s coworkers always ask where I get them for office parties. They’re light enough to enjoy daily, but they also feel special when you serve them at a holiday gathering or a little celebration. And the best part? They’re actually pretty good for you—more protein and healthy fats than you’d think, and the almonds are packed with vitamin E and magnesium. It’s like getting a little dessert with a healthy side. Plus, they don’t require any weird ingredients or complicated steps. Just a few simple things you probably already have in your pantry.
Classic Candied Almonds
A sweet and crunchy treat made with almonds glazed in a simple sugar syrup. Perfect for snacking or adding to desserts.
🥘Ingredients
- 2 cups sliced almonds
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup honey
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. -
2
In a saucepan, combine sliced almonds, granulated sugar, water, honey, melted butter, and vanilla extract. Stir over medium heat until the mixture comes to a gentle boil. -
3
Reduce heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until the almonds are fully coated in the syrup and the mixture thickens. -
4
Remove from heat and let the mixture cool slightly for 5 minutes. Pour the mixture onto the prepared baking sheet and spread evenly. -
5
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the almonds are golden brown and crisp.
🔧Equipment
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure the syrup reaches a thick consistency to achieve a glossy coating.
- For extra crunch, let the almonds cool completely before storing.
- Substitute honey with maple syrup if preferred.
- Use a candy thermometer to ensure the syrup reaches the correct temperature (~235°F/113°C for soft-ball stage).
Storage: {“fridge”:”Up to 1 month”,”freezer”:”Up to 6 months”}
Watch Video Of How Classic Candied Almonds Works
❓ Frequently Asked Questions About Candied Almonds
What is the best way to prepare the almonds before candying them?
To prepare almonds for candying, start by removing the skins (if they have any) by soaking them in hot water for about 10 minutes, then draining and rinsing them. Next, dry them thoroughly with a clean towel or a salad spinner to ensure they’re completely dry before proceeding with the candy coating process.
How long should I cook the sugar mixture for candying the almonds?
The cooking time for the sugar mixture depends on the desired texture. For a glossy, hard candy coating, cook the sugar mixture on medium-high heat until it reaches 300°F (150°C) on a candy thermometer. For a softer, chewier texture, aim for 234°F–248°F (112°C–120°C). Stir frequently to prevent burning.
Can I use different types of sugar for candying almonds, and if so, which is best?
Yes, you can use a mix of granulated sugar and corn syrup (or honey) for a smoother, glossier finish. A common ratio is 60% granulated sugar to 40% corn syrup (or honey). For a firmer candy, increase sugar slightly, while adding more corn syrup creates a softer, more pliable coating. Avoid pure granulated sugar alone for a sticky texture.
Why did my candied almonds turn out sticky or unevenly coated?
Sticky or uneven coating usually happens due to improper drying of the almonds before coating, overheating the sugar mixture, or not stirring enough. Ensure almonds are completely dry, use the correct sugar temperature, and stir the mixture constantly while cooling. If the mixture is too hot, it can cause uneven coating or a glossy finish instead of a crisp texture.
How can I prevent the candied almonds from clumping together after cooling?
To avoid clumping, spread the cooled candied almonds on a parchment-lined tray or baking sheet and gently toss them with a spatula or fork to break up any clumps. If they stick together, place them in the fridge for 10–15 minutes before handling again. Avoid storing them in airtight containers immediately after making to prevent moisture buildup.
