Candied Almonds Recipe

These sugar coated almonds are delicious and crunchy, and are very easy to make. It only takes a few minutes to make them, and they are ideal little sweet treats to keep in the pantry over the holidays. They also make a perfect home-made little gift for your friends and family.

Candied almonds together with the mulled wine are a reminder of the variety of offerings at Christmas markets, and are a great alternative when trying to avoid big desserts after a substantial meal, they have a “wow factor” and will impress your guests when served with tea or coffee.

My nona told me that when she was a child, sugar coated almonds, together with oranges, mandarins and other types of nuts, were very special treats, the only treats as a matter of fact, children were given during the festive season and in particular on Christmas Eve and on Christmas day.

The coast of Slovenian Istra, where I come from, is blessed with a Mediterranean climate that allows almond trees to thrive and they are commonly found in people's gardens. Almonds get harvested in autumn, then stored to be used during the winter months.

I am sharing here a basic and traditional recipe for candied almonds, how my nona's grandmother used to make them, just with sugar.

For a more “modern” and festive taste you can personalize the recipe to your liking and add a bit of cinnamon to the sugar mixture or other spices to your taste like the nutmeg, ground ginger, cardamom, and all spice, just to give you a few ideas.

Ingredients

  • 200g granulated or caster sugar

  • 200g whole almonds

  • 100ml water

  • ½ – 1 Tsp cinnamon (optional)

Method

Line a baking tray with baking parchment (or silicone sheet) and set aside.

Place the sugar, water, (and cinnamon or other spices if using) in a large pan.

Stir the mixture with the wooden spoon over a low-medium heat and let the sugar dissolve.

Bring to boil and cook gently for further 3-4 minutes or until the sugary mixture turns into a syrupy consistency.

Add the almonds and turn the heat to medium-high.

Stir constantly to avoid the sugar and almonds burning. During this process, it will take around 6 minutes, the water will start evaporating and the sugar will start to crystallize and stick to the almonds. You should end up with a sand like texture. When stirring make sure you go around the edged with the wooden spoon and scrape off the crystallized sugar that will form on the edge of the pan.

Continue to constantly stir and some of the crystallized sugar will start to melt, it will take roughly about 3 minutes. Try to avoid melting and caramelizing all the crystallized sugar.

You should end up with the mixture of caramelized and crystallized almonds.

Although you need medium-high heat for this process make sure the heat is not too high as it will burn the sugar and the almonds making them taste a bit bitter.

 Transfer the almonds on the baking tray, previously laid with baking parchment.

If the almonds stick to each other separate them with the spoon.

Cool the candied almonds for at least 20 minutes before serving.

Just a thought

Store sugar coated almonds in an airtight container at room temperature where they will last up to a week.