Candied Almonds are the perfect treat for the upcoming holidays. The almonds are slightly sweet with a hint of cinnamon and taste like the nuts you get at festivals. These light and crunchy morsels are totally addictive.
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Ingredients: Here’s What You’ll Need
These amazing Candied Almonds use only four simple ingredients: Water, granulated sugar, cinnamon, and raw almonds.
The water, sugar, and cinnamon form a syrup that then crystalizes on the almonds producing a sweet and crunchy coating to the almonds.
Here’s How to Make the Candied Almonds
Making these tasty morsels is super simple.
- First, I added the water, sugar, and cinnamon to a large saucepan set over medium heat. Then, I whisked the ingredients together.
- I brought the mixture to a boil over medium heat and added the almonds.
- Then, I reduced the heat slightly and stirred the mixture every minute or so over medium heat using a silicone spatula.
The reason that I used the silicon spatula was that it was high-heat resistant. Also, the syrupy mixture wouldn’t stick to the silicone spatula.
- During the cooking, I reduced the heat to medium-low to ensure the mixture wouldn’t burn.
After about 10 minutes, the liquid had evaporated and the syrup crystalized onto the almonds.
- I dumped the Candied Almonds onto a parchment-lined baking sheet and spread the almonds out.
Finishing the Candied Almonds
After I let the almonds cool for about 15 minutes, I tasted one. I thought that although the sugar/cinnamon coating was perfect, the almonds lacked a nice crunch.
Therefore, to finish the almonds, I placed them in a preheated 350°F oven for 20 minutes, turning them halfway through. This basically toasted the almonds, adding an amazing depth of flavor.
I ended up with a little over 3 cups of the most amazing Candied Almonds that you can possibly imagine. They were slightly sweet with a hint of cinnamon. The toasting of the almonds at the end produced an incredible almond crunch.
These Candied Almonds are totally addictive. If you’re looking for an edible Christmas gift, these should be at the top of your list. If you just want to indulge yourself, keep these tasty morsels close by. Yum!
Other Edible Christmas Gifts
If you’re in the market for additional edible Christmas gifts, look no further.
Frequently Asked Questions
I’ve made this recipe many times and have never bothered to blanch the almonds.
I think that almonds work best in this recipe. However, you could substitute either pecans or walnuts.
The candied almonds can be stored in an airtight container at room temperature for at least a week. If refrigerated, the candied almonds stored in an airtight container should keep for about 3 weeks.
The almonds are called candied because of browned, crunchy coating resulting from the way that they are cooked.
Recipe Tips
- The first time that I made these delicious nuts, I used a deep saucepan, and the recipe took much longer for the coating to set. Subsequently, I used a saucier which is a shallow saucepan. It took much less time for the coating to set in a wide, shallow pan.
- I like my candied almonds to be crunchy. After giving the coating a chance to harden, I felt that the almonds still lacked some crunch. Therefore, I put them in a 350°F oven for about 20 minutes. This basically toasted the almonds, making them perfect.
- As the almonds are cooking in the sugar, be patient. You’ll notice that all of a sudden, the syrup is transformed into the characteristic coating.
- The candied almonds make a wonderful edible gift for family, friends, and coworkers. Try packaging them in clear plastic treat bags tied with holiday ribbons or in small mason jars with the recipe attached. Use your imagination!
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Recipe
Candied Almonds
Ingredients
- ½ cup water
- 1 cup (7 ounces) granulated sugar
- 1 ½ teaspoons ground cinnamon (See Tip 1)
- 2 cups (10 ounces) raw, unblanched almonds
Instructions
- Whisk together water, sugar and cinnamon in a large saucepan. Bring mixture to a boil over medium heat.
- Cook and stir the almond mixture until the liquid evaporates and leaves a crystalized coating on the almonds, about 10 minutes. (See Tips 2, 3 and 4)
- Pour candied almonds onto parchment lined baking sheet and spread out. After about 15 minutes of cooling, taste to determine whether almond has sufficient crunch. If more crunch is desired, bake in a preheated 350°F oven for 15 to 20 minutes, turning half-way through, until desired crunch is achieved. (See Tip 5)
- Cool completely and store in an air-tight container.
- Yield: About 3 cups of Candied Almonds
Chula’s Expert Tips
- May use up to a tablespoon of ground cinnamon for a stronger cinnamon taste. Personally, however, I prefer the more subtle taste that 1 ½ teaspoons of cinnamon produces.
- After about 5 minute lower the heat to medium low ensure that the sugar and almonds don’t burn.
- After about 8 minutes of cooking, the liquid mixture will start to thicken. At this point, stir constantly. The transformation of the sugar crystalizing onto the almonds occurs very quickly.
- It’s imperative that you let all of the liquid evaporate. Otherwise you won’t achieve the proper coating of the almonds.
- If you continue cooking the almonds after the sugar mixture has crystalized, the crystals will melt, coating the almonds in a hard caramel coating. The almonds are equally delicious if you allow them to caramelize.
- Even if your Candied Almonds are crunchy enough for your taste, I would recommend going this extra step of placing them in the oven. The result is a toasted almond covered in the sugar/cinnamon coating. Delicious!
Thanks for the recipe.
I wonder if it might make sense to toast/roast the almonds first.
Susan,
Absolutely the almonds can be toasted first. Thanks for suggesting that.
Chula