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Candied Almonds

Candied Almonds

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    35 m
DarlaJo

DarlaJo

This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
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Reviews

kerimac
405

kerimac

1/1/2008

For this to turn out, ALL the liquid must evaporate. the mizure turns from liquid to syrup to a stringy consistency, and then crystalizes onto the almonds. Be sure to stir consistently throughout... this process takes just under 30 minutes.

DarlaJo
206

DarlaJo

11/27/2007

The trick to this recipe is to cook it until there is no liquid. If you get the sticky kind, that means you need to cook it longer. I have made this a many times and came out great!!! I made pecans and almonds to mix.

Leesha79
157

Leesha79

6/14/2008

Very simple, easy recipe that produces light, crispy, sugary candied almonds. I'm glad I read the other reviews explaining that the almonds must cook until the water is gone, that is the key to the almonds coming out crispy and not soggy.

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