Candied almonds in a jar with swing top, next to a cup of coffee

Recipe

Make candied almonds at home

Name: Make candied almonds at home
Prep time: 25 min
Yield: approx. 400 g
Ingredients: 200 g whole almonds with skin; 200 g sugar; 200 g water; 1 TL Vanilla aroma; 200 g whole almonds with skin; 200 g sugar; 200 g water; 1 TL Vanilla liquid aroma

The scent of the Christmas market, with just four ingredients

Quantityapprox. 400 g candied almondsActive timeapprox. 25 min.Total timeapprox. 1 hr (incl. 30 min. cooling)DifficultyEasy

gluten-freecontains nuts (almonds)egg-freedairy-free

Hello fellow food lovers,

who hasn't fallen in love with candied almonds at a Christmas market, a fair or a funfair? Our family adores them! As soon as they're ready, everyone dives in.

The best part: you only need four ingredients for candied almonds, namely almonds, sugar, water and a little vanilla aroma. A bit of patience while stirring is also part of it, because that's exactly what creates the crunchy caramel coating.

Packed in a pretty jar or a Transparent bag tied with a ribbon, homemade candied almonds also make a wonderful gift from the kitchen.

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Jar full of candied almonds on a wooden table

Close-up of the caramelised almonds in a jar

Candied almonds in a jar and in a gift bag tied with a ribbon

Ingredients

Quantity:

Candied almonds

200 gwhole almonds with skin

200 gsugar

200 gwater

1 TLVanilla aroma

Step by step

If you're in a hurry: the compact recipe card further down sums everything up.

Roasting the almonds

Bring the sugar syrup to the boil

Put 200 g sugar in a pot, pour in 200 g water and bring the mixture to the boil.

Add the almonds

Once the sugar has dissolved, add 200 g almonds. Now the most important part: reduce the heat to medium! If the heat is too high, the almonds will burn.

Let the water evaporate

Let the water evaporate gradually, which takes about 10 to 15 minutes. Stir roughly every 2 minutes so the almonds are evenly coated with the syrup. After 5 minutes, add 1 tsp Liquid aroma «Vanilla», which gives the almonds a wonderful flavour.

What you need for this

Liquid aroma «Vanilla»

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Don't panic if the sugar turns sandy

After 10 to 15 minutes the water has evaporated and the sugar becomes sandy. This is completely normal and part of the process! Keep stirring vigorously and don't forget the bottom of the pot, so nothing burns.

Caramelising

Keep stirring and don't stop! You'll see the sugar slowly melt again and cling to the almonds as caramel. That's exactly the point where you stop roasting.

Cooling

Spread out and let cool

Immediately tip the almonds onto a Silicone mat and spread them generously so they don't stick together too much as they cool. Let them cool for about 30 minutes before you enjoy or package them.

Candied almonds in a jar and in a gift bag

What you need for this

Silicone mat - 40 x 30 cm

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10 Guetzli bags

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Compact · to print

Candied Almonds

Quantityapprox. 400 g

Active timeapprox. 25 min

Total timeapprox. 1 hr

DifficultyEasy

Cooking temperaturemedium heat on the stove

Baking timeno baking

Ingredients

Quantity:

Candied Almonds

200 gwhole almonds with skin 200 gsugar 200 gwater 1 TLVanilla liquid aroma in the shop →

↑ Detailed instructions with pictures

Preparation

Syrup: Bring 200 g sugar and 200 g water to a boil in a pot.
Cooking: Add 200 g almonds, reduce to medium heat, simmer for 10 to 15 min and stir every 2 min, after 5 min add 1 tsp vanilla liquid aroma.
Caramelising: When the sugar turns sandy, keep stirring until it melts again and clings to the almonds as caramel.
Cooling: Immediately spread generously on a silicone mat and let cool for approx. 30 min.

Nutrition per 100 g

489kcal

25 gfat

61 gcarbohydrates

10.5 gprotein

Storage & Shelf Life

Stored in well-sealed bags or airtight tins, the candied almonds keep for about 2 weeks. Only package them once they have cooled completely.

Everything for this recipe

Recommended by our bakery, in exactly the sizes this recipe was tested with.