Candied Almonds Recipe - Allrecipes.com
Candied Almonds Recipe
  • READY IN 35 mins

Candied Almonds

Read Reviews (164)

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

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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 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.

 
Most Helpful Critical Review
Feb 03, 2011

This does not work with Splenda or Stevia

 
Nov 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.

 
Jun 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.

 
Nov 23, 2008

Spiced nuts are always a hit at holidays, but I use them all year long for toppings on muffins, sweet yeast breads, salads and yogurt. There is a simple trick to making them though. I use a candy thermometer and cook the sugar, cinnamon, and water mixture to the "soft ball" stage, approximately 238 degrees. Then I add the nuts (I use about 3 cups of any kind of nuts I happen to have on hand), and stir vigorously with a wooden spoon until the mixture starts to lose it "shine". (It will look almost "dull") Immediately pour onto a waxed paper lined cookie sheet. My mother used to add nutmeg and cloves to her spiced walnuts. There were rarely any left over after the first day!

 
Aug 24, 2008

OMG-Fantastic and SOOO easy! MAKE SURE that you read the other reviews-thats what saved me becasue I was ready to take them out when they were gooey. KEEP cooking in the pan until the goo is gone and they are nicely "chunky" with the sugar mixture. This was SO good and a huge hit! Great for office presents during the holidays or any occasion. Just add to a cute tine and you are good to go! Thanks other reviewers and thanks for the wonderful recipe!

 
Feb 11, 2008

Dragée nuts are one of my favorite candies to make. This is a great method for hazelnuts and macadamias, too. I’ve used a recipe just like this, but with only half the cinnamon and using blanched almonds. Cook until the nuts are dry and covered with a bumpy whitish sugar coating. When they're cool, toss them with warm melted bittersweet chocolate and then into a bowl of unsweetened cocoa powder. They should have a hard sugar coating topped with a hint of chocolate and cocoa. (I wear latex gloves when working with chocolate; you can change gloves anytime your hands get chocolatey or sticky.)

 Pro Member (Learn more about Pro)
Jul 22, 2008

these are really addicting. I'm not sure if I did it right, but I kept stirring until there was no more liquid. They turned out great, but they aren't glazed and shiney like the picture.

 
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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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