Candied Almonds
Indulge in the irresistible crunch and sweet-spicy flavor of homemade Candied Almonds, the perfect treat for snacking, gifting, or elevating your holiday spread! This simple recipe transforms raw almonds into glistening bites coated in a luscious mixture of cinnamon, vanilla, sugar, and a touch of salt. With just 30 minutes from start to finish, including baking time, the process is wonderfully straightforward—no candy thermometer required! As the almonds bake, their sugary coating crisps up, delivering a delightfully addictive texture that's hard to resist. Perfectly balanced with hints of spice and sweetness, these candied almonds make a delightful addition to desserts or charcuterie boards and stay fresh for up to two weeks in an airtight container. If you're looking for a quick, homemade snack that never fails to impress, this recipe is your go-to!
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Recipe Information
Ingredients
- 2 cups raw almonds
- 1 cup granulated sugar
- 0.25 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium saucepan, combine the granulated sugar, water, cinnamon, vanilla extract, and salt over medium heat. Stir until the sugar dissolves completely and the mixture begins to simmer.
Add the raw almonds to the saucepan, ensuring they are evenly coated with the syrup. Continue to cook over medium heat, stirring constantly to prevent sticking or burning, for about 10-12 minutes. The syrup will thicken and start to crystalize around the almonds.
Once the sugar has crystallized onto the almonds, spread them in a single layer on the prepared baking sheet.
Bake the almonds in the preheated oven for 12-15 minutes, stirring halfway through to ensure they bake evenly.
Remove the almonds from the oven and allow them to cool completely on the baking sheet. As they cool, they will become crisp and crunchy.
Once cooled, store the candied almonds in an airtight container at room temperature. They will stay fresh for up to two weeks.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 212.9 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
