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Crunchy, sweet and nutty, Candied Almonds are my new favorite thing! They are so so easy to make (read: fast!) and are the perfect addition to any salad. Perfect to add to a Strawberry Salad or even homemade granola!
Candied Almonds | A Versatile Snack!
I love Candied Almonds, especially around the Holidays! Plain Jane sliced almonds get a hot makeover with a quick melted sugar coating turning them into something pretty special. Today I’m sharing the easiest How To on how to make candied almonds at home that rival all the ones you can get at the store. Plus I’ve outlined some additional ingredients you could add to spice things up. These can be enjoyed plain, on a salad, in some granola, or over some homemade ice cream. Yum!
Main Ingredients Needed
You only need three simple ingredients to make candied almonds. I told you it was easy! Here’s what you need:
- Almonds – you can either use slivered or sliced.
- Sugar – this melts when heated in a pan and coats each piece in a sticky sweet situation that later cools into a hard candy coating.
- Salt – used to balance the sweet.
Variations
This is a super simple base recipe, but you can add all sorts of ingredients to spice it up. Here are a couple of ideas:
- cinnamon
- pumpkin spice
- chai spice
How to Make Candied Almonds
For full details on how to make candied almonds, see the recipe card down below 🙂
Heat Almonds + Melt Sugar
Add almonds and sugar into a cold skillet. Place over medium heat and stir constantly until almonds toast and sugar melts and coats almonds completely.
Cool
Remove from heat, sprinkle with salt, and spread across parchment paper or a silicone mat to cool. Store in airtight containers until ready to use.
Storing Candied Almonds
Store this tasty treat in an airtight container for up to 4 months at room temperature. Now that’s a long lasting snack!
More Candied Recipes to Try!
So go forth and experiment away! I love love love this recipe and I know you will too.
The printable recipe card is down below, enjoy 🙂
Candied Almonds
Instructions
- Add almonds and sugar into cold skillet. Place over medium heat and stir constantly until almonds toast and sugar melts and coats almonds completely. This should take about 2 minutes.
- Remove from heat, sprinkle with salt and spread across parchment paper or a silicone mat to cool. Store in airtight containers until ready to use.
Could you use brown sugar?
you sure can!
This recipe was a dud for me. The sugar never coated the almonds. In most candied nut recipes there is a liquid element like an egg white to help the sugar and spices adhere. Also took more like 5 minutes for the sugar to begin melting.
Hi Rebecca, I’m so sorry you had trouble with this recipe! If I were to be baking these almonds, it would make sense to coat them in egg whites first. But since we are using a nonstick skillet with dry sugar, you don’t need egg whites. Also, you’d run the risk of scrambling them. After the sugar melted, what happened? As long as you keep stirring them over medium heat, the sugar should have melted enough to coat the nuts. If you’re using an electric stove, I can see it taking a few minutes longer.
I do not want to come across as a stickler, but you say slivered almonds and the picture is using sliced almonds. Is it safe to assume that either one works equally well? Thanks, and I do love your recipes..
Ha! Yes, that’s a typo. But, yes, you can do this with either kind of almond 🙂
Can you use coconut sugar in this recipe or only white sugar?
I’ve never tried it with coconut sugar, but you are welcome to give it a whirl.
These are delicious and easy! Just don’t stop stirring
I’ve been making these for 20 years. The recipe I use has only sugar and sliced almonds. The salt would give an extra element. Also, I toast the almonds first in an 8” cast iron skillet (I use this skillet for toasting small amounts of nuts), then add the sugar, stirring until melted. I found this recipe in one of the Betty Crocker Holiday cook books. It was a Thanksgiving one. A garnish for whipped cream for pumpkin pie. Thanks for the tip using a pinch of salt, I’ll try this for Thanksgiving next week!