Easy Candied Almonds Recipe With 2 Ingredients
These candied almonds smell so much like a Christmas market that you might want to make a double batch before they disappear.
They are a homemade stovetop treat made to bring the winter festival feeling home during the holiday season, and the recipe is built around two ingredients you actually need to shop for: almonds and sugar.
Water and a small pinch of sea salt are usually already in the kitchen.
That is what makes this easy candied almonds recipe such a good one for busy days. There is no candy thermometer, no tempering, and no special equipment. You need a large pot, a sturdy spoon, and about ten minutes of steady stirring.
What you get at the end is a batch of glossy, golden almonds with a thin caramel shell that cracks when you bite into it.
They are also a lovely homemade gift. Pack them in a jar with a ribbon and you have something that looks far more effortful than it really was. This version is adapted from the candied almonds recipe at Cravings Journal, which keeps the process just as simple.
Jump to:
- Easy Candied Almonds Recipe With 2 Ingredients
- Ingredients to make them
- How to make Candied Almonds
- How long do they keep
- Alternative flavourings for Candied Almonds
- Ingredients
- Recipe details
- FAQs
- What are the two ingredients for candied almonds?
- Why are my candied almonds sticky?
- How long do homemade candied almonds last?
- Can you use roasted almonds for candied almonds?
- Easy Candied Almonds
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
Ingredients to make them
There are only four ingredients in the pot, and two of them are pantry basics. Here is what each one does.
- Almonds. Use raw, regular everyday almonds. They do not need to be blanched or peeled, so there is no extra prep. Avoid salted almonds, since the added salt competes with the caramel coating.
- Sugar. This is the ingredient that turns plain almonds into candied almonds. It melts, crystallizes around the nuts, then melts a second time into the shiny caramel shell.
- Water. Water helps the sugar dissolve at the start of cooking, and later it helps the sugar coat the almonds as it crystallizes.
- Salt. Just a small pinch. A bit of salt is welcome in snacks like these, especially against the sweetness of the caramel on the outside of the almonds.
Because only the almonds and the sugar really need to be bought, this is often described as a two ingredient recipe. If you keep raw almonds in the pantry, you can decide to make a batch on a whim on a cold afternoon.
A word on choosing the nuts: the caramel needs a surface to cling to, and the natural texture of raw almonds gives it that.
Roasted or heavily salted nuts behave differently and taste different here, so keep those for snacking and save the plain raw ones for this recipe.
Weighing the almonds and the sugar on a kitchen scale is the easiest way to keep the ratio right, because a cup of almonds and a cup of sugar do not weigh the same.
Equipment is just as simple: a large pot, a hard utensil such as a nylon or wooden spoon, and a baking sheet lined with a silicone mat or parchment paper. Line that sheet before you start cooking, because once the sugar turns golden you will not want to be hunting for parchment.
How to make Candied Almonds
The method is short, but the stages move quickly, so stay near the pot and keep the spoon moving. Here is the process step by step.
- In a large pot, combine the sugar, almonds and water. Cook them over medium heat, stirring constantly with a hard utensil such as a nylon or wooden spoon.
- The water will boil, and as the sugar melts it forms a sugar syrup.
- Then the mixture starts to dry down and crystallize, coating the almonds with a white mixture.
- Keep stirring constantly. The sugar will start to melt again and turn golden brown.
- Once the almonds are completely shiny and coated in this caramel, remove them from the pot and onto a prepared baking sheet with a silicone mat or parchment paper.
- Spread them out to help them unstick, trying to keep the candied almonds in a single layer.
- Let them cool down completely to room temperature, then use your hands to separate any big lumps.
The stage that surprises most home cooks is the white, sandy looking one. The sugar dries out, clumps around the almonds, and looks for a moment as though it has gone wrong. It has not.
That is the crystallization step, and it is exactly what happens before the sugar melts again into caramel. Keep stirring over medium heat and the mixture will loosen, turn glossy, and take on a deep golden color.
Keep stirring, even when the pot looks dry and grainy. That grainy stage is the sugar crystallizing around the almonds, and it comes right before the final caramel melt.
A sturdy spoon matters more than you might think. A hard utensil such as nylon or wood can handle thick, hot sugar without flexing, and it will not scratch the bottom of your pot the way a thin metal tool can.
Constant stirring is not only about keeping the sugar moving. It also keeps the almonds from sitting against the hot base of the pot long enough to scorch.
When you tip the finished almonds onto the baking sheet, spread them out right away. A single layer is the goal, because almonds left in a heap will glue themselves into one solid block as the caramel sets.
Small clusters are fine and genuinely nice to snack on, but anything larger can be broken apart by hand once the nuts are completely cool.
If you enjoy this style of stovetop candy, the same approach works beautifully for a candied pecans recipe, and there is also an Easy 2 Ingredient Candied Almonds Recipe that follows a similar path if you want to compare methods.
How long do they keep
Candied almonds keep well, which is one reason they make such a practical gift and potluck contribution. The one rule is to let them cool completely first. Nuts packed while still warm trap steam, and steam softens the crisp caramel shell.
Once they have reached room temperature, place them in an airtight container. Mason jars, Tupperware, and tin boxes all do the job nicely. Stored this way at room temperature, they keep for up to 2 weeks. Move them to a dark, cool place such as a pantry and that storage time can extend to 4 weeks.
| Storage spot | Container | How long they keep |
|---|---|---|
| Room temperature | Airtight container, such as a mason jar, Tupperware, or tin box | Up to 2 weeks |
| Dark, cool place such as a pantry | Airtight container | Up to 4 weeks |
How do you use them? Straight from the container as a snack is the simplest answer. They also work as a topping for salads, where the sweetness and crunch play against a sharp dressing.
On a cheeseboard they add a sweet, shiny contrast to salty cheese and crackers. And for movie night, they make a satisfying change from a bowl of popcorn.
If you are packing them as a gift, let the almonds cool fully, then fill the jar to the top so they do not rattle around.
A small square of parchment tucked under the lid keeps the caramel from sticking to it, and a ribbon finishes the whole thing off.
A batch made on a quiet afternoon can cover several small gifts, which is a lovely thing to have on hand in December.
Alternative flavourings for Candied Almonds
Once you have the technique down, the same method opens up a whole shelf of variations. You can make candied nuts with pecans, pistachios, walnuts, or peanuts instead of almonds, and the sugar coating behaves the same way with each of them.
Flavour options worth trying:
- Ground cinnamon, the classic pairing with caramel
- Cayenne pepper, for a more adventurous version with a little heat
- Vanilla extract
- Ground cardamom
- Ground cloves
- Ground ginger
Cinnamon almonds are a particularly good idea, especially around the holidays, since the warm spice sits so comfortably next to the caramel. A pinch of cayenne gives you a sweet and spicy batch that disappears quickly at parties, while cardamom, cloves, and ginger push the flavor in a warmer, more wintry direction.
When you swap the almonds for pecans, pistachios, walnuts, or peanuts, keep the nuts plain and raw for the same reason the base recipe calls for unsalted almonds. The caramel needs to cling to a clean surface, and salted or heavily roasted nuts change the flavor of the finished batch.
Timing matters when you add anything beyond the basic four ingredients. Add spices at the final stage, together with the salt, so they do not burn during the long stirring.
Spices thrown in at the beginning sit in hot sugar for the whole cook time, and burnt spices turn an entire batch bitter. A few seconds at the end is all they need to coat the almonds evenly.
Ingredients
Here is the full list for one batch. Only the almonds and the sugar need to be shopped for.
| Ingredient | Amount |
|---|---|
| Almonds, raw | 300 g |
| Sugar | 150 g |
| Water | 75 ml |
| Salt | ½ tsp |
Recipe details
A quick look at the numbers so you can plan your batch.
| Detail | Value |
|---|---|
| Method | Stovetop |
| Cook time | 10 minutes |
| Total time | 10 minutes |
| Servings | 300 g |
| Course | Appetizer or salad |
Because the cook time is short, it helps to have everything measured and your baking sheet lined before the pot goes on the heat. That way you can give the pot your full attention from the first boil to the final golden caramel.
FAQs
What are the two ingredients for candied almonds?
The two ingredients you need to buy are raw almonds and white sugar. For this stovetop recipe, use 300 g of almonds and 150 g of sugar, plus 75 ml of water and 1/2 teaspoon of salt from your pantry. Raw, skin-on almonds work best because they hold up well to the caramel coating.
Why are my candied almonds sticky?
Sticky candied almonds usually mean the syrup was pulled off the heat too early, before the white sugar coating could melt into a golden caramel. Keep cooking over medium heat while stirring constantly until the almonds look shiny and coated. Then spread them in a single layer on parchment paper or a silicone mat and let them cool completely. Store them in an airtight container at room temperature to keep the coating crisp.
How long do homemade candied almonds last?
Homemade candied almonds last up to 2 weeks stored in an airtight container at room temperature. You can extend that to 4 weeks if you keep them in a cool, dark place such as a pantry. Avoid humidity and do not refrigerate them, because moisture makes the sugar coating soft.
Can you use roasted almonds for candied almonds?
It is best to use raw almonds for this recipe. Roasted or salted almonds can change the seasoning balance and behave differently in the sugar syrup. Use 300 g of raw almonds for the classic glossy caramel coating, or try pecans, walnuts, pistachios, or peanuts instead.
Easy Candied Almonds
Easy Candied Almonds Recipe With 2 Ingredients These candied almonds smell so much like a Christmas market that you might want to make a double batch before they disappear. They are a homemade stovetop treat made to bring the winter festival feeling home during the holiday season, and the recipe is built around two ingredients you actually need to shop for: almonds and sugar.
- Total Time: 10 min
- Yield: 300 g 1x
Ingredients
300 g almonds
150 g sugar
75 ml water
½ tsp salt
Instructions
1-In a large pot, combine sugar, almonds: In a large pot, combine sugar, almonds and water. Cook them over medium heat stirring constantly with a hard utensil such as a nylon or wooden spoon.
2-The water will boil and as the: The water will boil and as the sugar melts it will form a sugar syrup. Then, it will start to dry down and crystalize, coating the almonds with a white mixture.
3-Here you need to keep stirring constantly: Here you need to keep stirring constantly and you will notice that the sugar will start to melt again and turn golden brown. Once the almonds are completely shiny and coated in this caramel, remove them from the pot and onto a prepared baking sheet with a silicone mat or parchment paper. Spread them out to help them unstick, trying to have the Candied Almonds in a single layer.
4-Let them cool down completely to room: Let them cool down completely to room temperature. Use your hands to separate any big lumps.
Last Step:
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- Method: stovetop
