Candied almonds are the perfect grab-and-go snack or light nibble. Roasted almonds are covered with candied sugar and cinnamon for a sweet crunch.
Add these sweet and crunchy treats to your Christmas Party spread!
Most recipes are designed for mealtimes, but let’s be realistic. We all get a bit peckish at other times of the day.
That’s when it’s helpful to have something tasty to munch. And I have the perfect treat for those times when a snack just has to happen!
This is especially helpful during holidays when the whole family is home and someone is always hungry between meal times. These almonds are a perfect mix of protein and a little sugar to keep hunger at bay while indulging a sweet tooth.
Why you’ll love it
Almonds are always a tasty treat, but only improve with a bit of toasting. A few minutes in the frying pan with sugar and cinnamon adds lovely sweet flavour and cranks the crunch up to the next level!
I love to keep a few of these almonds around for a snack or to serve to guests as a tasty nibble. They work perfectly as part of a grazing platter or as part of an appetizer spread.
How to store
Nuts are generally best eaten fresh, and that holds true for this recipe as well. They are at their best the same day, but can be stored and enjoyed later.
Always store in an airtight container and avoid leaving them in direct sunlight or in a humid location. They will last a week at room temperature, a month in the fridge or a couple of months in the freezer.
Recipe tips and notes
- Taste the almonds before you start the recipe to ensure they do not have a bitter taste, which means they have gone rancid and are no longer suitable for eating. To avoid that always store nuts in the freezer.
- Use a wide pot to avoid burning almonds. A narrow pot makes it more difficult to stir and access the bottom, therefore easier to burn.
- These almonds are very hot when initially removed from the oven, and the hot candy coating can cause mouth burns if not given time to cool.
Favourite Snack Ideas:
- Mushroom Crostini
- Mixed Olive Tapenade with Crackers
- Chorizo Sausage Rolls
- Bacon and Cheese Turnover
- 125 ml / ½ cup water
- 200 g /1 cup granulated sugar
- 2 tbsp cinnamon
- 285 g /2 cups whole almonds preferably raw
- Place parchment paper or a silicone mat on a cookie sheet or baking pan, set aside for now.
- To a medium sized non stick pan, add the water and sugar over medium-high heat. Stir until sugar is dissolved and mixture begins to bubble. Once the syrup has boiled, add the almonds and lower the heat to medium. Stir frequently for about 5-10 minutes until sugar crystallises around the almonds.
- Continue to stir until the sugar will begin to melt again. Once remelted, add the cinnamon while the sugar syrup covers the almonds. Once sugar has caramelised and cinnamon is mixed in, pour almonds onto a cookie sheet, spread them out with a spatula to cool fully.
- Enjoy when they reach room temperature.