Candied Almonds

Candied Almonds

201 Reviews 17 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  DarlaJo

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

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Adjust Servings

Original recipe yields 2 cups



  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 (201)

Rate This Recipe


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.



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.



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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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Sweet and Spicy Almonds


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Candied Kumquat Peels