Candied Almonds

Candied Almonds

226
Darla K 1

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

35 m servings 304 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

226
  1. 266 Ratings

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Most helpful positive review

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 through...

Most helpful critical review

This does not work with Splenda or Stevia

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 through...

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 ...

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...

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 can...

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 g...

DragĂ©e 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 blanche...

This is an AMAZING and simple recipe!! They taste just like what you get at the fall festivals, and are just what I was looking for! As everyone else says, read all the reviews, make sure to coo...

This is great. I wish someone has mentioned that I should have lowered the heat before smoking up the kitchen with the burning sugar, though. So, after you add the almonds, lower the heat. Then ...

served these for a bridal shower .. huge hit! for an extra zip i added 1/8 tsp chipotle pepper with the cinnamon .. just a slightest hint of hot aftertaste (could definitely use more if you like...