Candied Almonds Recipe

Almonds: Raw almonds are the base of this recipe, providing a crunchy texture that pairs perfectly with the sweet coating.

Sugar: Granulated sugar is used to create the caramelized coating that makes these almonds irresistibly sweet.

Cinnamon: Ground cinnamon adds a warm, spicy flavor that complements the sweetness of the sugar and enhances the overall taste.

Water: Water helps dissolve the sugar and cinnamon, allowing the mixture to coat the almonds evenly.

To ensure the sugar mixture evenly coats the almonds, make sure to stir them thoroughly in the bowl, ensuring every almond is well covered. Additionally, when spreading the almonds on the baking sheet, make sure they are in a single layer without overlapping. This allows for even baking and ensures that each almond gets properly caramelized.

• raw almonds - Substitute with raw cashews: Cashews have a similar texture and can be candied in the same way as almonds.

• raw almonds - Substitute with raw pecans: Pecans offer a rich, buttery flavor that complements the sweetness of the candy coating.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor to the candied nuts.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a lower glycemic index and a slight caramel flavor.

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with other warm spices like nutmeg and cloves, adding complexity to the flavor.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, slightly sweet flavor that can complement the sweetness of the candied nuts.

• water - Substitute with apple juice: Apple juice adds a subtle fruity flavor and additional sweetness to the candied nuts.

• water - Substitute with orange juice: Orange juice provides a citrusy note that can enhance the overall flavor profile of the candied nuts.

• Allow the candied almonds to cool completely before storing. This ensures that the sugar coating hardens properly and prevents them from sticking together.
• Store the candied almonds in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well. This keeps them fresh and crunchy.
• Keep the container in a cool, dry place. Avoid storing them in areas with high humidity or direct sunlight, as this can cause the sugar coating to become sticky.
• For longer storage, you can freeze the candied almonds. Place them in a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn.
• When ready to enjoy, allow the candied almonds to come to room temperature. This helps restore their crunchy texture.
• If you notice any clumping, gently break apart the candied almonds with your hands or a spoon before serving.
• For an extra touch of flavor, consider adding a pinch of sea salt to the container before sealing. This enhances the sweetness and adds a delightful contrast.

• Preheat your oven to 300°F (150°C). Spread the candied almonds in a single layer on a baking sheet. Bake for about 5-10 minutes, stirring occasionally, until they are warmed through and crisp again.

• Use a microwave for a quick reheat. Place the candied almonds in a microwave-safe dish and heat on medium power for 30-second intervals, stirring in between, until they reach the desired temperature.

• If you have an air fryer, set it to 300°F (150°C). Place the candied almonds in the basket in a single layer and heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and add the candied almonds. Stir frequently for about 5 minutes or until they are warmed through and the sugar coating is slightly re-crisped.

• Oven: Used to bake the almonds at the specified temperature to ensure they caramelize properly.

• Baking sheet: Provides a flat surface for spreading the almonds in a single layer for even baking.

• Parchment paper: Prevents the almonds from sticking to the baking sheet and makes cleanup easier.

• Mixing bowl: Used to combine the sugar, cinnamon, and water, and to coat the almonds with the mixture.

• Measuring cups: Ensures accurate measurement of the almonds, sugar, and water for the recipe.

• Measuring spoons: Ensures accurate measurement of the ground cinnamon.

• Spatula: Used to stir the almonds and sugar mixture and to spread the almonds on the baking sheet.

• Cooling rack: Allows the almonds to cool completely after baking, ensuring they become crisp.

Pre-measure ingredients: Measure out the almonds, sugar, cinnamon, and water before starting to streamline the process.

Use parchment paper: Lining the baking sheet with parchment paper saves time on cleanup.

Stir efficiently: Stir the almonds halfway through baking to ensure even coating and caramelization.

Cool quickly: Spread the candied almonds on a cool surface to speed up the cooling process.