Candied Almonds

Have you ever been to a street fair or carnival and smelled the delicious aroma of candied almonds? I can’t resist those delicious cinnamon-y treats that you find only in outdoor arenas. I decided that I couldn’t wait for candied almonds anymore and found an easy recipe to curb my cravings.

This recipe is pretty easy and doesn’t require a candy thermometer, which was good since I didn’t have one at the time. It took me a couple times to perfect the recipe but once you get the hang of it, it’s easy peasy. Plus, the almonds keep for a week or so in a airtight container…. if they last that long.

These almonds are perfect for munching, I even sneaked a sandwich bag full of these into the movie theater once. Yeah, these are that good. So good in fact, these were the favors for my wedding. Yes, I made over 18 pounds of candied almonds for my wedding. I know, I’m crazy and about half-way through my endeavor to make enough candied almonds for about 230 favors I thought I was crazy too. Below is a picture of the finished product…. with my Blackberry Pearl for size reference.

That was heavier than my dog…. I’ll let that comment sink in for a second.

Anyway, the favors went over really well. Especially when my cousins and aunts were helping put these in tulle bags. But I don’t blame them, it’s awful hard not to munch on these. I would highly suggest that you make 1 or 2 batches of this, not 30. That being said, I still love these things and would make them again…. just not any time soon.

Candied Almonds

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Ingredients

  • 1/2 cup water
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 cups whole almonds, toasted

Directions

To toast the almonds, preheat oven to 375°F and spread the almonds in an even layer on a sheet pan. Toast for 8-10 minutes, until they are lightly browned.

Combine the water, sugar, and cinnamon in a saucepan over medium heat. Bring the mixture to a boil and reduce until the mixture looks syrupy and thick. Be very careful because this mixture is very hot and sticky. Stir in the almonds.

Cook the mixture, stirring constantly, until the liquid evaporates and leaves a sugary coating on the almonds, about 10-15 minutes.

Pour the almonds onto a baking sheet lined with parchment or waxed paper. Immediately separate almonds using forks. Be very careful, the mixture is hot! Allow to cool about 15 minutes.


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