Candied Almonds
I love these sugar-coated roasted almonds! Candied almonds are very popular around the holidays here in Norway.
The smell alone will make my kids run to the kitchen whenever I make them; just as I did as a little girl when my Mom made these for the holidays.
During the holidays, I like to pour candied almonds in mason jars, tie a ribbon around the lids, and give them away to my friends. I just love watching everyone’s pleased expression when they taste these!
They are sweet and crunchy, crowd-pleasing and so simple to make; once you eat one, you can't stop just saying!
I hope you love these as much as I do!
Before You start
Read the recipe, completely, make sure you have everything you need. Scroll to see a video from a few years back, I used sugar instead of powdered sugar and vanilla bean paste instead of vanilla bean seeds.
In the video, I also roasted the almonds first! see note on that further below!
For all the step by step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you start.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
You can substitute the almonds for pecans, cashews, or hazelnuts for the almonds. Add some cinnamon or any other of your favorite spices to the sugar mixture. or use salted peanuts, I love sweet and salt together.
If you like to toast your almonds first, Preheat the oven to 350°F (180°C). Spread the almonds in an even layer on a baking sheet. Place on the middle oven rack and roast for 5-7 minutes, or until browned and they smell nutty. Remove from the oven and immediately transfer onto a plate or another baking sheet. Do not cool the nuts on the same tray they were baked or you will risk scorching them.
Candied Almonds
- 500 gram whole raw almonds with skin on
- 300 gram powdered sugar or white sugar
- 150 gram of water
- 1 vanilla bean, split lengthwise, optional
Directions for the Candied Almonds
- Place the whole raw almonds, powdered sugar, and water in a large saucepan. If you are using white sugar you need to cook the water and sugar for a few minutes before you add the almonds
- Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the saucepan as well.
- Cook over medium heat while stirring until all the water has disappeared.
- As soon as the almonds are dry, make sure to stir constantly with a wooden spoon until the sugar crystallizes onto the almonds and turns white.
- This takes about 10-15 minutes.
- Don’t take it off the stove too early, you want the sugar to be on the almonds and not fall off, Also, stir at all times otherwise the almonds underneath will burn!
- I prefer my candied almonds when the sugar just starts to crystallizes onto the almonds and almost starts to melt, if you like yours to be more melted or browner just continue a few minutes more until you are satisfied.
- Spread the warm almonds on a greased baking sheet.
- Store candied almonds at room temperature in a jar for a few weeks.
For step by step pictures of how to make the
→ Candied Almonds
Click →here
