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Candied Almonds by @UpsideDownPear

There’re only so many times you can have plain almonds as a snack before they get boring. Please don’t show me another bag of unroasted plain almonds for a few months! Not unless I’m going to be making more of these delicious candied almonds. These have an explosion of cinnamon and a hint of cayenne to give it the slightest bit of heat.

Candied Almonds by @UpsideDownPear

You could leave out the cayenne, but it actually brings out the heat of the cinnamon rather than making the almonds spicy. If you wanted to give these a bit more heat, I’d double the amount of cayenne that I added. I may do that at a later time, but for now these are perfect.

Candied Almonds by @UpsideDownPear

The nice thing about these almonds is that you don’t have to roast them and it only takes one pot! You do have to watch the almonds and continuously stir them until all the liquid is gone. Instead of roasting, you just need to lay the almonds out on some wax paper to harden. It all takes roughly 30 minutes, and it’s perfect to make up the night before and grab a handful as a snack to go. These are so addicting that I might try it with other types of nuts to see how well they turn out!

Candied Almonds

  Candied Almonds
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 35 minutes, includes 15 minutes of cooling
1/2 cup of water
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tablespoon of cinnamon
1/8 teaspoon of cayenne
2 cups of raw unsalted almonds
1) In a medium sized pot over medium high, combine the water, sugars, cinnamon, and cayenne.
2) Bring to just about boiling and then add in the almonds. Continue stirring the almonds until all the liquid is gone. There should be a syrup like coating on the almonds.
3) Line a baking sheet with wax paper, and pour the almonds onto the paper. Do your best to separate the almonds.
4) Almonds are ready after cooling for about 15 minutes.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


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