Candied Almonds

  • Author: Meagan


I needed a little something sweet to go with a big bowl of fruit for dessert.  I googled ‘Candied Almonds’, this was the first recipe to pop up, and they were very much appreciated.  Not to be confused with Sugared Almonds, but pretty darn close, and probably also very tasty on a salad.  Enjoy!



Candied Almonds

1 c. sugar

1 T. cinnamon

1/2 c. water

23 c. whole almonds (or any other nut I’m sure)


In a large non-stick skillet, combine the sugar, cinnamon and water and bring the mixture to a boil over medium-high heat while stirring constantly – I found my silicone spatula to be the perfect tool.

Once it comes to a boil, add in all of the almonds – and keep stirring!  The mixture will gradually go from liquidy, to syrupy, to gooey, and then quickly to crystallized almonds.  Make sure all of the liquid has evaporated!  When you’ve hit the dry, sandy stage, spread the almonds out onto a cookie sheet and allow them to cool for 15 minutes or so before attempting to eat/serve them.  Very addictive, you’ll want to make more the next day.

  • Category: Appetizers, Sweets, Almonds


From Meagan's Kitchen

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