These Candied Almonds are irresistibly crisp, crunchy, sweet, ready in 5 minutes, and highly addictive. With a vegan option available, they are perfect as a snack or a homemade gift for Christmas and the holiday season - No eggs!
If you love this, then you'll adore my cocoa-roasted almonds recipe!
What are candied almonds? Like candied pecans, they are almonds that have been coated or glazed with sugar along with added flavorings such as vanilla, cinnamon, or spices.
Typically, this process involves coating the almonds in a sugar syrup and then baking them until the sugar caramelizes, resulting in a crunchy exterior. However, similar to my caramel walnut recipe, these candied almonds are prepared on the stovetop using a skillet, allowing them to be ready in just 5 minutes.
Flavored with warm cinnamon and vanilla extract, candied almonds are delicious as a snack, for weddings, Christmas, salad or ice cream. They can also be packaged as edible homemade gifts, especially during festive seasons like the holidays.
If you have tried the popular cinnamon roasted nuts at the mall kiosk, then this homemade recipe is going to be your new favorite treat.
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Why you'll love them?
- Cooks in 5 minutes.
- No eggs.
- Only 5 ingredients including vanilla extract.
- Made in one skillet on the stovetop.
- Gluten free with vegan option.
- Homemade at a fraction of the cost of store-bought ones.
- Highly addictive.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almonds - Use raw whole almonds. No need for toasted almonds; they'll crisp up along with the hardened sugar. I like to pick up a big bag of almonds at Costco prior to the holidays so I can make my favorite Christmas recipes.
- Sugar - White granulated sugar is added in two stages: first, to cook the caramel, and then at the end for a sweet crunch and to keep them separated, preventing them from sticking together.
- Butter - I like to use unsalted butter, so I have better control of the salt.
- Flavorings - I use a combination of ground cinnamon, vanilla extract and salt. Feel free to experiment your favorite spices. More on this below.
Variations
- Make it vegan - Use coconut oil instead of butter.
- Spice it up - Add a pinch of cayenne pepper powder for a spicy kick.
- Cozy up with fall spices - Try experimenting other fall spices like pumpkin pie spice, ground cloves, ginger or cardamom instead of cinnamon.
- Make them chocolatey - Similar to the almond clusters recipe, drizzle melted dark chocolate on top of the candied almonds before breaking them apart and let set.
- Freshen up with herbs - Add finely minced fresh rosemary along with the caramel.
- Add a coffee kick - Mix in ½ to 1 teaspoon of instant coffee granules along with vanilla.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Add 3 tablespoons sugar, water, butter, cinnamon and salt into a small skillet. Place over medium heat and cook stirring occasionally until it you begin to see bubbles around the edges.
Best pan to use - Any small stainless steel or non-stick 8-inch skillet is perfect to make these candied almonds. A non-stick pan simplifies cleanup, while a stainless steel skillet may require soaking to loosen any hardened caramel residue. However, please avoid using a cast iron skillet.
2. Add whole almonds and vanilla extract.
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3 & 4. Continue cooking, stirring constantly almost all liquid evaporates and it gathers together.
5. Working quickly, remove pan from heat, sprinkle remaining ½ tablespoon sugar, give a quick stir and immediately transfer to a parchment lined sheet, separating them as much as possible.
Cool completely, break apart any nuts still sticking together and store in air tight container.
Pro tip - Please be aware that the caramel becomes hot. For safety reasons, ensure that there are no children or pets near the stovetop while preparing these nuts.
How to use?
I especially love making candied almonds during holiday time and package them for homemade Christmas treats. They are great on their own as a sweet treat or make a crunchy addition to salads.
These are a great addition on your Holiday cheese board or wrap them in clear cellophane bags or small mason jars for an edible homemade gift for the Holidays.
How to store?
This candied almonds recipe yields a small batch using only ½ cup of almonds, eliminating the need for storage. Nonetheless, if you prefer to store them, they can last approximately one week at room temperature or up to a month in the freezer.
Tip: As the candied almonds cool down, they become crispy, hence allow them to cool for a minimum of an hour before storing them in a container.
Helpful tips
- Skillet - Use a small or medium skillet to make this on stove top.
- Cool completely - The nuts crisp up as they cool, so let them cool at least for an hour before transferring into a container.
- Bigger batch - Simply double or triple the recipe and make in a larger skillet instead.
Recipe FAQs
Don’t love almonds? No problem! This recipe would be amazing with walnuts, pecans or hazelnuts or your favorite mixed nuts.
Absolutely! Slivered or sliced nuts work just as well, although they tend to set like bark and have to be broken into pieces like brittle.
No! Jordan almonds are candied almonds traditionally served at weddings and special occasions, symbolizing fertility and prosperity. They feature a smooth, hard candy coating, often in pastel colors or white, with a whole almond inside. Occasionally, the coating may be flavored to add a unique twist.
In contrast, these homemade candied almonds have a more rustic sugar coating that differs from the smooth finish of Jordan almonds. These are more akin to cinnamon-roasted almonds found at mall kiosks, with a sweet, aromatic scent that can be particularly enticing while shopping.
The primary reason for chewy almonds, as opposed to a crisp candied coating, is that the mixture was removed from heat before all the liquid had evaporated. Extra moisture results in a chewy texture. To achieve a crisp coating, ensure that all the liquid has evaporated and the almonds have started to clump together before removing them from the heat.
More homemade treats for gift giving
Candied Almonds
Ingredients
- 3 ½ tablespoons white sugar divided
- 1 tablespoon water
- 1 teaspoon butter
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup whole raw almonds
- ½ teaspoon vanilla extract
Instructions
- Line a medium plate or baking sheet with parchment paper and set aside.
- Add 3 tablespoons sugar (save ½ tablespoon for later use), water, butter, cinnamon and salt into a small skillet. Tip: An 8-inch stainless steel or non-stick skillet works well for this recipe. Non-stick pans simplify cleanup, while stainless steel may need soaking to remove hardened caramel residue.
- Place over medium heat and cook stirring occasionally until it you begin to see bubbles around the edges.
- Add almonds and vanilla extract, continue cooking stirring constantly almost all liquid evaporates and it gathers together.Tip - Use raw whole almonds. No need for toasted almonds; they'll crisp up along with the hardened sugar.
- Working quickly, remove pan from heat, sprinkle remaining ½ tablespoon sugar, give a quick stir and immediately transfer to the parchment paper, separating them as much as possible.
- Cool completely, break apart any nuts still sticking together and store in air tight container.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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Bree Jones
The written instructions don't double/triple the measurements when the option is selected.
Steph
Great recipe. I mixed raw walnuts and almonds in a double batch. Both excellent. Added a little extra vanilla and cinnamon to "up" the candy flavor. Cooked it on medium heat until nearly all the moisture was gone and the remaining butter oils created a light frying effect. The nuts took on a nice toasted flavor at that point. The tiny air bubbles produced by the butter frying the sugar at the end of the cook hardened quickly which created a lighter, aerated textured coating which I prefer over a smooth glaze. Sprinkled sugar wasn't necessary.
Highly recommend!
Maria Doss
That’s so great to hear! So glad you enjoyed it Steph – Maria ♡
a gibas
This was the third recipe for candied almonds that I tried and I have to say these are by far the best. That being said, be careful to not overcook the syrup and almonds. I've made these twice and I recommend pulling them off the heat when about half the moisture is gone. You'll end up with lots of crumbles but that's better than ending up with Carmel type almonds like I did when I overcooked it! Thanks for the recipe!
Maria Doss
That’s so great to hear! So glad you love it hun and appreciate the feedback – Maria ♡
Holly M Martin
Does it matter what kind of almonds? Can I use raw almonds?
Maria Doss
Hi Holly, We recommend only raw almonds for this recipe. No need for toasted almonds; they'll crisp up along with the hardened sugar - Happy holidays, Maria ♡
Kristin
So addictive! We can't stop eating these. I love to make them and then put them in mason jars, add a ribbon, and give them as teacher gifts, neighbor gifts, or hostess gifts. Thanks for the great recipe!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Yvonne
Amazing! Everyone thought I had bought them, they were delicious. And so easy to make, they didn’t stick together the way previous recipes did.
Maria Doss
That’s so wonderful to hear! Wishing you a very happy holidays - Maria ♡