Iced Almonds
Indulge in the irresistible crunch of Iced Almonds, a simple yet show-stopping treat that’s perfect for snacking or gifting. Raw almonds are coated in a luscious vanilla-infused syrup, cooked to create a delightfully crisp sugared layer, and then glazed to a shiny perfection. With just five pantry staples—almonds, sugar, water, vanilla extract, and a hint of salt—this quick recipe delivers big on flavor and texture. Ready in just 30 minutes, these caramelized almonds strike the ideal balance between sweet and nutty, making them a crowd-pleaser for holiday spreads, party favors, or everyday indulgence. Let them cool to reveal their signature crunch, and enjoy a snack that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 200 grams Raw almonds
- 150 grams Granulated sugar
- 50 ml Water
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
In a medium saucepan, combine the water, granulated sugar, vanilla extract, and a pinch of salt over medium heat. Stir until the sugar is fully dissolved, about 2-3 minutes.
Add the raw almonds to the saucepan and stir to coat them evenly in the syrup.
Cook the almonds, stirring frequently, until the syrup thickens and starts to crystallize. This process usually takes 10-12 minutes. The almonds will become coated with a grainy sugar layer at this stage.
Reduce the heat to medium-low and continue to cook the almonds, stirring continuously. As the sugar begins to melt again, it will create a shiny glaze on the almonds. Be careful not to let the sugar burn.
Once the almonds are glossy and evenly coated, remove them from the heat and quickly transfer them to the prepared baking sheet. Spread them out in a single layer to prevent them from sticking together.
Let the almonds cool completely, about 10-15 minutes. The sugar glaze will harden as they cool.
Once cooled, transfer the iced almonds to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 159.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1475 mg | 31% | |
*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.
