- 1 cup whole almonds
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Spread the almonds evenly on a baking sheet in a single layer.
Toast them in the preheated oven for about 10 minutes or until they become fragrant.
Keep an eye on them to prevent burning.
Make Sugar Coating:
In a medium-sized saucepan, combine sugar, water, vanilla extract, salt, and ground cinnamon (if using). Stir the mixture over medium heat until the sugar dissolves.
Allow the mixture to come to a gentle boil, and then reduce the heat to medium-low.
Simmer for 2-3 minutes until the syrup slightly thickens.
Add the toasted almonds to the syrup, stirring continuously to coat the almonds evenly.
Continue cooking and stirring for about 3-5 minutes, or until the syrup thickens and coats the almonds completely.
Spread on Baking Sheet:
Line a clean baking sheet with parchment paper.
Transfer the coated almonds to the baking sheet, spreading them out into a single layer, making sure they’re not clumped together.
Allow the candied almonds to cool completely.
They will continue to harden as they cool.
Once cooled, break apart any clusters of almonds that may have formed during the cooling process.
Store the candied almonds in an airtight container at room temperature.
They should stay fresh for several weeks.
Enjoy your homemade candied almonds as a delicious snack, a topping for salads or desserts, or as a lovely gift for friends and family!