This is a recipe from my childhood, a vintage classic that is easy to make at home! Candied nuts taste like amusement parks and holiday markets. Almonds give it a more sophisticated feel, and it's made on the stove with no fancy equipment. The result is crunchy, spiced and wonderfully old-fashioned. They are ready to eat in less than an hour and last several days.
This recipe can easily be doubled or tripled, and is excellent for end-of-year edible gifts and hosting.
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Sweet and easy
Growing up, there was no amusement park or fair, weekend market or outing that didn't involve candied nuts. It was usually made with peanuts, which are cheaper, and you can totally go for that if you need to make large batches for gifting or potlucks.
The vendors had copper pots, and the nuts were happily swirling around until they crystallized and were coated with that incredibly crunchy sugar, which was why we all so badly wanted them.
This recipe is a classic, with everyday ingredients or pantry staples. Very different from the sweet and spicy cocktail nuts that require egg whites and various spices.
I make them for game day or evening snacking and add them to salads, especially those with fruits and cheese, like the salad with arugula and pear or the festive pomegranate salad.
They're a no-brainer appetizer for festive cocktails and gatherings, like a Christmas potluck or New Year's Eve party.
Testing Notes
Almonds: they are a star and key ingredient, so buy them raw or natural. I like non-pareil almonds as they're a great price-flavor combination. Marcona almonds are also wonderful, but more expensive. Of course, you can use another nut, like walnuts, peanuts (very vintage) or pecans.
Stir constantly to avoid burnt sugar. Once it starts to caramelize, it can go from perfect to burnt fast. Also, I make this recipe the old-fashioned way with granulated sugar. I tried it with brown sugar, but it's not the same.
Stir constantly once you add the nuts. This is the way to get that crunchy coating. You want to crystallize it. And you need a little patience, as it takes several minutes.
Have the baking sheet prepared before starting so you can act quickly when you remove the pan from the stove. Add flavorings, transfer to the sheet, and spread the nuts carefully with a fork or spatula into a single, even layer. So they cool down without clumping.
Process steps
Have ready a baking sheet lined with parchment or a silicon mat, and a fork.
Make the caramel
Simply melt the ingredients in a large skillet.
The recipe makes several cups, so choose one that accommodates them well and has space to stir comfortably.
Add almonds and stir constantly
You must keep stirring until the sugar fully crystallizes and coats the almonds. So don't be distracted.
Add flavorings and act quickly
You must keep stirring until the sugar fully crystallizes and coats the almonds. So don't be distracted.
Spread the nuts
Line a baking sheet with aluminum foil or parchment paper; it makes cleanup easier.
Spread the nut mixture with the spatula. Overlap them as little as possible to avoid clumping during baking.
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Old Fashioned Candied Almonds Recipe
Ingredients
- 1 ½ cups sugar
- ¾ cup water
- ¾ teaspoon ground cinnamon or a spice mix, see Notes below
- 3 cups raw whole almonds
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Line a baking sheet with parchment paper or a silicone mat, and have a fork ready.
- In a large, heavy-bottomed skillet or saucepan, combine 1 ½ cups sugar, ¾ cup water, and ¾ teaspoon ground cinnamon or a spice mix. Heat over medium until sugar dissolves, stirring a few times.
- Stir in 3 cups raw whole almonds and continue to cook, stirring constantly. At first, the sugar syrup will look shiny and watery. After 8 to 10 minutes stirring constantly, it will begin to crystallize, turn dull and coat the almonds with a sandy texture. Keep stirring or you won't get the desired effect.
- Continue cooking for another 5-7 minutes, until the sugar melts again and turns golden brown, evenly coating the almonds. Keep stirring to prevent burning; you need to be patient and keep at it..
- Once caramelized, remove from heat immediately, quickly stir in 1 ½ teaspoon vanilla extract and a ⅛ teaspoon sea salt, and quickly transfer the almonds to the prepared baking sheet and spread to separate them with a fork before they harden. If you don't do this, you'll mostly have clumps and not individual candied almonds.
- Let cool completely before eating. Store in an airtight container at room temperature for up to 2 weeks.
Gale Gove says
Excellent!
Paula Montenegro says
Thanks Gale!