Crunchy candied almonds are a recipe that instantly takes you on a nostalgic journey. They’re quick, simple to make, and irresistibly delicious. It’s definitively the ultimate homemade candy.When you think of candied almonds, it’s like stepping back in time. Sweet, but never overwhelming, they have a charm that wins over everyone, young and old alike. Personally, I adore them. Their irresistible crunch and delicate sweetness make them a treat you can’t put down. Just one more, and then another… sound familiar?
You’ll often find these little delights at fun fairs, where their tantalizing aroma wafts through the air, drawing you in. That unmistakable scent of caramelized sugar is enough to make anyone stop in their tracks. And once you pop one in your mouth, the crunchy goodness keeps you coming back for more.
For me, candied almonds are more than just a snack; they’re a cherished memory. My grandad Vasco was the master of making them. Sunday afternoons at his house were always special—he’d whip up a batch of caramelized almonds just for me. We’d sit together, munching on these sweet treats while playing cards. Those moments, with the bowl of almonds between us, are some of my fondest memories. Sweet snacks, sweet times!
How to make candied almonds at home
To begin, line a baking sheet with parchment paper to prepare for the candied almonds. Next, place the almonds in a large, low-sided skillet—ideally made of steel—and add the sugar and water. Use a wooden or melamine spoon to stir the mixture constantly as you cook it over medium-high heat. At first, the mixture will seem very liquid and won’t stick to the almonds, but don’t worry—that’s completely normal. As it begins to boil, the sugar will crystallize and coat the almonds. Lower the heat and continue cooking until the sugar turns a rich amber color. Be extra cautious at this stage to avoid burning the sugar, as it can ruin the flavor. Once the sugar melts and becomes glossy, remove the skillet from the heat. When the almonds are coated in a beautiful amber glaze, transfer them to the prepared baking sheet. Spread them out into a single layer, allowing them to cool completely. Once cooled, separate the almonds so each one is perfectly coated and ready to enjoy!
How to Customize the Recipe
Customizing candied almonds is really simple and allows you to add a unique touch to this delicious recipe. After combining the ingredients cold, you can add a teaspoon of cocoa powder for a richer, more indulgent flavor, or a sprinkle of cinnamon for a warm, spicy aroma. These small adjustments transform the caramelized almonds into an even more special snack, perfect for catering to personal tastes or surprising guests with an original twist. With a bit of creativity, candied almonds can become a new flavor discovery every time.
Almond Substitution
Almonds are the ideal choice for this recipe, but they can easily be replaced with other nuts. Shelled peanuts or pistachios are great alternatives that will still give a delicious result, offering a slightly different flavor and crunch, but equally irresistible.
Candied almonds vs caramelized almonds
Although they may seem like two very similar recipes, there’s a subtle but important difference between candied almonds and caramelized almonds. Candied almonds, often referred to as pralines, have a thicker, crunchier, and more sugary coating. On the other hand, caramelized almonds require a slightly longer cooking time, which allows the sugar to fully melt and develop a rich caramel flavor. This process gives caramelized almonds a more intense aroma and a shinier surface compared to pralines. The choice is yours: do you prefer the sugary crunch of candied almonds or the bold, caramelized flavor of caramelized almonds?
Why Candied Almonds Are Everyone’s Favorite Snack
Candied almonds are so popular because they’re a simple, quick recipe that’s absolutely delicious. Perfect for any occasion, these sweet, crunchy almonds win everyone over with their irresistible flavor. Plus, they’re suitable for all kinds of diets—vegan, vegetarian, and naturally gluten-free—making them a versatile and inclusive treat. They’re the perfect snack to share with friends during a fun night, with family while watching a movie, or even during a game, adding a touch of sweetness to any moment of togetherness.
5 tips to make the perfect candied almonds
- Never leave the kitchen while you are cooking them: sugar and almonds may get together in a very hard block you can’t cut. You can’t eat them easily, if they get too hard;
- Do not darken the almonds, they will get sour (they must be sweet); they must get from golden to amber;
- Opt for a steel skillet which makes the almonds beautifully golden (and you won’t damage the skillet itself); non stick ones do not give the same effect;
- As soon as you have cooked the almonds, put some hot water into the skillet, and remove the leftover of sugar. If it sticks to the skillet, you will have to work very hard to clean it.
- If you choose peanuts for this recipe, buy toasted peanuts with the skin: about 230g that means 150g ones without shell. Take your time to shell, better …ask someone for help! This is the longest and most boring part of the recipe!
How can you store candied almonds
Whether you make pralines or caramelized almonds store them at room temperature in an air-tight container or in a food plastic bag for 7-10 days.
Candied Almonds: the fantastic crunchy treat
Ingredients
- 1 cup organic almonds
- â…” cup white sugar
- 2½ tbsp water
- 1 tsp cocoa powder or cinnamon
Instructions
- First, line a baking sheet with parchment paper.
- Put the almonds into a (preferably) steel skillet, add sugar, and water. You should use a quite large low sided skillet.
- Cook over high medium heat stirring constantly with a wooden or melamine spoon.
- At the beginning the mixture will be very liquid and it will hardly stick to the peanuts. Do not worry, that’s ok. When it starts boiling, it will crystallize and it will coat the fruit.
- Low the heat and cook until the sugar gets amber.
- When the sugar starts melting, and gets shiny, remove from the heat; be very careful not burn the sugar.
- When the almonds gets amber (do not burn them, otherwise they will be sour), and the sugary coating has glazed, turn the mixture into the baking sheet. Spread the almonds carefully in a single layer to cool.
- When completely cool, divide them individually.
