Candied Almonds

Candied Almonds – A Delicious Treat

These Candied Almonds are deadly, can’t keep my hands off them!! Easy, pretty, and delicious. Glazed almonds are a lovely addition to Christmas baskets or for a hostess gift.


I’ve always bought candied almonds at the mall around Christmas time (who can resist that heavenly smell?!) But now I can have them year-round.

There goes my diet!!!

Candied almonds are delicious on their own as a sweet snack, but even better when you use them as an ingredient for other goodies!

You can dip glazed almonds in chocolate for a really good treat. Or chop them up and add them to your favorite chocolate fudge recipe.

You can also use them in almost any type of homemade candy bars. I love mixing them in with bar cookies!

Need something crunchy to top a salad, sundae, or waffle? Candied almonds to the rescue!

One hint that makes cleanup so much easier…use parchment paper to line the baking pan.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Candied Almonds
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A really simple to make treat for the holidays or anytime for that matter! 

Course: Snack
Cuisine: American
Keyword: Candied Almonds
Servings: 6
Calories: 295 kcal
  • 1/2 cup water
  • 1 1/2 cup sugar
  • 1 teaspoon cinnamon or more to taste
  • 1 lb raw almonds with skins
  1. Bring water, sugar and cinnamon to a boil; stirring constantly.
  2. Add almonds and toss to coat.
  3. Remove almonds with slotted spoon.
  4. Arrange on greased baking pan.
  5. Bake at 350 for 20 minutes, basting twice with reserved syrup.
  6. Cool.
  7. Store airtight.



Tips And Tidbits About Candied Almonds

When you’re bringing the water, sugar, and cinnamon to a boil you can mix up the flavor for your almonds by also adding any of the following:

1 teaspoon vanilla or almond extract
1/4 teaspoon nutmeg or allspice
1/4 teaspoon ground ginger
1/4 teaspoon lemon or orange zest or juice.

Up Next:

Almond Cookies

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Theresa/ Thunderbird
Photo by Becky74