These homemade candied almonds are sweet, crunchy, and lightly spiced, making them a treat you’ll want to snack on all season long.
Whether you’re gifting them in a pretty jar or topping salads and desserts, their irresistible caramelized coating and warm cinnamon aroma make them hard to resist. My hubby agrees 😃.
These candied almonds do not need egg whites to get their signature crunch. They come together easily on the stovetop with just a handful of pantry ingredients.
If you love this kind of snack, you might also enjoy our candied pecans for a richer flavor or this crockpot candy for another fun homemade gift idea.
The best part…
- It’s quick and easy! You only need about 30 minutes and one pan to make them.
- Everything you need is probably already in your kitchen. Talk about simple ingredients.
- Fill a jar or small bag for a thoughtful homemade present. I mean who can resist this homemade delightful nuts beautifully packaged.
- Great as a snack, salad topper, or dessert garnish.
Ingredients
- Raw whole almonds: The base of the recipe, providing crunch and nutty flavor.
- Granulated sugar: Creates the sweet, glossy coating.
- Water: Helps the sugar dissolve and form a syrup.
- Cinnamon or pumpkin spice: Adds warmth and flavor; use your favorite.
- Vanilla extract: Enhances the sweetness with a hint of aroma.
- Salt: Balances out the sweetness and sharpens the flavor.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make candied almonds
Line a baking sheet with parchment paper or a silicone mat. Keep a wooden spoon ready for stirring.
Add sugar, water, and cinnamon (or pumpkin spice) to a skillet or saucepan.
Heat over medium, stirring occasionally, until the sugar dissolves.
Stir in the almonds and cook while stirring frequently. The mixture will first look glossy and thin.
After about 8–10 minutes, the syrup will begin to crystallize and coat the almonds with a sandy layer. Keep stirring to ensure even coating.
Continue cooking another 5–7 minutes until the sugar melts again and turns golden brown. Stir constantly to prevent burning.
Remove from heat, stir in vanilla and salt, and quickly spread the almonds onto the prepared baking sheet. Separate them before they harden.
Let them cool completely until crisp.
Substitutions and variations
Spices: Swap cinnamon for pumpkin spice or gingerbread spice for a seasonal twist.
Nuts: Try using cashews, walnuts, or pecans for variety.
Sugar-free option: For a low carb version, check out these sugar-free candied almonds made with low-carb sweetener.
Munch with
Candied almonds are delicious on their own but also great sprinkled over yogurt, oatmeal, ice cream, or green salads. They also make a festive addition to a holiday charcuterie board.
How to store
Store cooled almonds in an airtight container at room temperature for up to two weeks.
Helpful Tips
- Stir constantly once the sugar begins to caramelize to prevent burning.
- Use a heavy-bottomed skillet for even heating.
- Don’t skip lining your sheet pan with parchment paper since sugar hardens quickly and can stick.
- I Add a teaspoon of butter near the end of cooking for a glossy finish.
FAQs
I haven’t tried this recipe with roasted almonds, but raw ones usually give the best results.
They cook evenly as the sugar caramelizes, developing a toasty flavor without burning.
Roasted almonds may overcook or turn slightly bitter by the end of the process.
That’s normal at first! Keep stirring, and the heat will melt the sugar again into a smooth caramel coating.
Yes, you can leave it out or replace it with nutmeg, pumpkin spice, or even cocoa powder for a chocolate twist.
These stovetop candied almonds are the kind of treat that make your kitchen smell amazing while giving you something crunchy and sweet to share (or keep for yourself).
Whether for gifting, snacking, or adding texture to a dish, they’re a simple recipe that always turns out delicious.
If you enjoyed this recipe, don’t miss these candied pecans for a toasty alternative or the crowd-favorite crockpot candy for another easy homemade delight.
Happy cooking!
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Candied Almonds Recipe
Ingredients
- 2 cups almonds (raw and whole)
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (or pumpkin spice)
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Keep a wooden spoon or heatproof spatula nearby.
- Add sugar, water, and cinnamon (or pumpkin spice) to a large skillet or saucepan. Heat over medium, stirring occasionally, until the sugar dissolves completely.
- Pour in the almonds and stir to coat them in the syrup. Continue cooking while stirring often. The mixture will start out glossy and thin.
- After 8–10 minutes, the syrup will begin to look grainy and dry, coating the almonds in a sandy texture. Keep stirring, this step helps the sugar re-melt evenly.
- Continue cooking for another 5–7 minutes until the sugar melts again and turns golden brown. Stir constantly so the almonds don’t burn.
- Remove from heat, quickly stir in the vanilla and a pinch of salt, then spread the almonds onto your prepared baking sheet. Use a fork to separate them before they harden.
- Let it cool completely. Once cooled, the almonds will have a crisp, candy-like coating.
Notes
- Keep the heat at medium and stir constantly during the caramelizing stage. Sugar burns quickly once it starts browning.
- For extra gloss add a teaspoon of butter during the final minute of cooking. It will give it a smooth, shiny finish.
- Store cooled almonds in an airtight container at room temperature for up to two weeks.
- Use as a crunchy snack, sprinkle over salads, or pack in jars as a sweet homemade holiday gift.
Nutrition
This is the first time I’m making candied almonds. This recipe is delicious! It’s so easy to make!
Thank you so much for the feedback Lydia! I appreciate it. Enjoy!
-Chichi