Here’s all my tricks to make the purrrfect easy candied almonds:Add some water along with your sugar. This will make it easier to really dissolve, plus all the water will evaporate later on anyways. Don’t overdo it with the heat. Medium heat is plenty, don’t think nothing is happening – you just need a lot of arm powder for this recipe. Anticipate the white powderiness. It’s part of the process. Don’t take the almonds out of the pot before you reach that dull state. And don’t take them out while you’re at the dull state. The gloss will come back, but it takes time. Be patient. Very, very patient. And prepare yourself for 15 minutes of non-stop stirring. The reward is pretty amazing. And if you really can’t be bothered with a tennis arm, you can always make chocolate covered almonds. But trust me – it is so worth it. Oh and P.S: I always get a lot of people asking what I mean by “vanilla powder” in my recipes. It’s just ground vanilla beans – a little pricey, yes. But a little goes a VERY long way, and in some recipes I find it gives more flavor than vanilla extract, especially if I don’t want to add any additional liquids. You can find vanilla powder here.* If you don’t want to bother with it, substitute 1/2 a tablespoon of water with vanilla extract.
Here’s the printable recipe for easy candied almonds:
Easy Candied Almonds Recipe
- 2/3 cups sugar
- 1/4 cup water
- 1/4 teaspoon vanilla powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 1/4 cups whole almonds
- Line a baking tray with parchment paper.
- To a large pot add the sugar, water, vanilla, cinnamon and cocoa powder. Bring to a boil.
- Add the almonds to the pot and reduce the heat to medium. Reduce the liquid until the sugar is dry while stirring constantly.
- Keep stirring until the sugar liquifies again and covers the almonds with a shiny glaze (this will take up to 15 minutes).
- Spread the almonds on the lined baking tray and let cool completely.