Candied Almonds 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.

Yum! I have used this recipe at least a dozen times. It works perfectly for almonds, as well as walnuts. Also made it with 1/2 cup granulated sugar and 1/2 cup brown sugar combined, and it comes out excellent. And yes, keep stirring the entire time. Suddenly you will go from having a lot of liquid, and then it thickens up and turns to a sugared consistency. I continue stirring until there is no shine on the bottom of the pan. Then get it off the heat and onto the parchment paper. Store in an airtight container. These also freeze well in Ziploc bags, although they don’t usually last that long in my house.

These were wicked easy to make. I added some of the comments below. IE: Added 1/2 tsp. of cayenne pepper. Also, kept stirring till the mixture crystalized (15 min.) and dumped on cookie sheet lined with parchment paper. No sticking. No mess. Tasted awesome too with a teeny tiny kick with the cayenne pepper. Thank you everyone for your expertise. I've never made candied anything before. YAY us!!!

I was very cautious after reading reviews ... I toasted my almonds first I cooked the mixture without almonds a bit just below medium heat (I added vanilla and 1/8 tsp cayenne) then took hot almonds and dumped in I kept stirring and at about 10-15 min things really thickened up, I watched for the gooeyness to be almost gone and the sugar to begin crystalizing around the pan edge. I lifted the pan from heat and stirred a bit more, things crystalized rapidly even more and I dumped the contents onto a parchment lined baking sheet. Perfect!

I might’ve accidentally discovered a secret to making these come out just like the ones in the cone at the mall! When I got to the end of the process and the mixture became very stringy, I threw in an extra 1/2 cup of granulated sugar and the mixture IMMEDIATELY started to become grainy and stick to the almonds. I continued stirring until there was nothing left to stir and when I poured them onto my baking sheet they weren’t sticking together at all, they look and taste just like the ones from the mall! No wait time at the end is definitely an added plus for me! Added a photo of them straight out of the pan, freshly dumped on the baking sheet! (For reference I doubled the recipe because I had a 2 lb bag of raw almonds in the pantry I needed to use)

Superb easy to make. I love this recipe. I expanded the steps to keep for my own records: Step 1: Lay tray with parchment paper (no time to do it once mixture is done). Step 2: Combine sugar and cinnamon in a wok. Stir and mix well. Step 3: Add water. Stir and mix well. Step 4: Heat wok over medium heat (induction: 6-7), and bring to a boil. Step 5: Add nuts. Stir mixture constantly, until liquid thickens, bubbles, dries up and crystalises (abt 8-10min; the turning point from drying up to crystalisation is very fast). Step 6: When it crystallises, remove wok from stove. Pour nuts onto the tray lined with parchment paper. Use 2 forks to separate the nuts (once it is cool, it is not easy to separate the nuts). Step 7: Cool for 15 mins.

DO NOT stop cooking when the almonds seem covered in syrup. Keep going until the liquid is gone. Then quickly remove it from heat and scrape out onto the waiting wax paper to cool. (can bake if almonds are soft)

Perfect and so easy, I don’t understand the reviews stating it doesn’t work out or that they aren’t crunchy. I used raw sugar and it still worked out great, keep stirring and use medium heat. The nuts will suddenly go from syrup to dry coating, quickly spread and 7 mins is enough to cool ;)

Thanks for the advice in cooking them til the liquid and sticky were gone. Seemed like it took along time. I did mine in my Ninja, stove setting. They are crisp and not hard. The insides are tender. I did this with whole unsalted almonds and raw unsalted cashews. I also added brown sugar. I used Pampered chef Cinnamon plus and regular ground cinnamon.

Easy recipe and loved by everyone who tried it! As recommended, I roasted the almonds at 400 degrees for 15 minutes beforehand and allowed to cool to remove their moisture. I also 6added a pinch of sea salt to the sugar and sprinkled a pinch over the to of the nuts after they were spread and cooling. Delicious!

Easy peasy and more than pleas-y!!! I made it with a smidge of nutmeg, and a bit of ground vanilla, stirring every 3 minutes or so until the liquid evaporated. PERFECTION CONFECTION! Tastes just like the cones of candied nuts you buy at the mall. Love it.

It's easy and tastes great, but it's too gooey. I think the recipe needed to indicate how much time or whether the syrup/candy coating is soft-ball or hard-ball stage of cooking and how to determine that.

To eliminate paying extra for candied almonds on my noodle bowls from Honeygrow. I found udon noodles in my Giant. These have a delicious crunch, effortless! Delicious and easy to make! You can hv them as a snack or over entrees.

Easy recipe that I’ve used numerous times. I did this with orange extract and cayenne instead of cinnamon and add about 1/4 cup of sugar to the mixture when taking it off the heat after it’s done. Then spread on parchment paper. Delicious!!!

I tried this on a whim and it was perfect.

I used pumpkin pie spice instead

So easy. Towards end when liquid was syrup, I added 4Tbs of butter. Poured out on parchment paper and YUM 😋 Worth it!

So easy to make and very simple ingredients nothing crazy that needed to be added

Made it per recipe. Very good. After reading some other reviews with suggestions, I might try again adding vanilla.

Waste of almonds. I’ll stick with sweet snd spicy pecans.