Sugared Toasted Almond Salad Topping

Sugared Toasted Almond Salad Topping

Dave Hirschler 1

"This simple topping turns an average salad into something above and beyond! I pair these with my sweet sour salad dressing and they make an amazing salad! I like to make up a big batch of these and keep them on-hand in an airtight container to use as a salad topper. I like to toast my almonds to a nice medium-brown, they take on a bolder flavor and really mix well in any salad."

Ingredients 45 m {{adjustedServings}} servings 60 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 0 mg
  • 0%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Line a baking sheet with waxed paper.
  2. Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.
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Reviews 2

  1. 2 Ratings

Dave Hirschler

Thanks, lovestohost, for the review! I really only put the recipe for myself. GREAT idea about cutting the sugar in half -- I'm definitely going to try that! I like the toasted almond flavor more than the carmelized sugar flavor. I can't keep out of them as they cool, either! They are DELICIOUS on salads - especially paired with my sweet sour salad dressing. I'm in the midwest and we have a restaurant called Max & Erma's that has an AMAZING house salad. It's served with bacon, red onion, sweet sour dressing and toasted almonds. I posted the almond and sweet sour salad dressing recipes so I could easily find them!


Delicious! I can't stop eating them as they cool, so I'll happily eat any leftovers from tonight's dinner salads as a snack. Super simple preparation that really elevates your salad in both flavor and texture. I chose to cut the sugar in 1/2 and found that perfect for our tastes. I can't wait to toss some leftovers in some warm, buttery, salty popcorn! THANKS for the recipe!