Perfect Candied Almonds: The easy recipe to get them CRISPY (without burning them!)
The secret of candied almonds.
How many times have you tried to make candied almonds at home and found the sugar burning on the bottom of the pan or, worse, instead of candying it forms a single sticky block?
You are not alone! The secret to reproducing the flavor and texture of the fairground ‘addormentasuocere’ almonds lies entirely in the cooking technique and two crucial stirring phases.
This is the traditional recipe with only 3 ingredients (almonds, sugar and water), explained step by step to guarantee perfect caramelization and unbeatable crunch.
Make them for the Christmas holidays, to give as gifts or to nibble on during a movie. I promise, they are very easy and quick.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 1 bag
- Cuisine: Italian
- Energy 446.30 (Kcal)
- Carbohydrates 52.58 (g) of which sugars 43.98 (g)
- Proteins 10.58 (g)
- Fat 24.97 (g) of which saturated 1.90 (g)of which unsaturated 21.94 (g)
- Fibers 6.25 (g)
- Sodium 1.37 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients and Perfect Ratios for Crunchy Almonds
- almonds (1 cup (about 5.3 oz / 150 g))
- granulated sugar (about 1/2 cup + 1 tbsp + 2 tsp (about 4.2 oz / 120 g))
- water (2 tbsp + 1 tsp (35 ml / about 1.2 fl oz))
Tools
- Pans Lagostina Red Line frying pan for induction,
Step-by-Step Preparation: The Sugar Crystal Trick
Put the almonds (or peanuts) into a steel pan and add the sugar and room-temperature water.
Cook over medium-low heat, stirring continuously.
You will see that initially the liquid made of water and dissolved sugar will start to boil and then crystallize, forming a coating around the almonds.At this point lower the heat slightly and continue stirring until the sugar starts to caramelize and turns an amber color.
Meanwhile, line a baking dish or the oven tray with parchment paper.
Transfer the almonds to cool on the tray, spacing them as much as possible. As they cool, separate any that have stuck together.
Your candied almonds are ready—easy, right? Enjoy them with company!Storage:
Once ready, your candied almonds keep perfectly at room temperature for about 7–10 days. The secret is to store them in an airtight container (such as a glass jar or a biscuit tin) and make sure they are completely cool before sealing, to prevent condensation that would make them sticky. Avoid storing them in the refrigerator.
Last-Minute Gift Ideas:
Candied almonds are a perfect homemade gourmet gift, especially at Christmas!
Layered Jars: Fill clear glass jars (like the one in the photo!) and decorate with a fabric ribbon (tartan or Christmas red) and a small handwritten tag.
Paper Food Bags: Use classic paper food bags (like those from fair stalls) for a rustic, traditional effect.
Praline Kit: Pair them with a bottle of Vin Santo or a spiced herbal tea to create a small themed gift kit.
STORAGE
Once ready, candied almonds keep sealed in an airtight container at room temperature for up to 7 days.
NOTES
Using the same procedure, you can prepare peanuts or hazelnuts.
FAQ (Questions and Answers)
Why doesn’t the sugar crystallize?
This happens if the heat is too low or if you didn’t stir enough during the first phase. Increase the heat slightly and continue to stir vigorously. The secret is to evaporate the water quickly.
How can I prevent them from sticking together?
Separation must happen immediately when you take them off the heat and pour them onto the parchment paper. Use two forks to separate them while they are hot and workable. If they have stuck together when cold, you can gently break them apart with your hands.
Can I use other types of nuts?
Yes, the same technique is perfect for hazelnuts, peanuts (often called “addormentasuocere”) and walnuts. Make sure they are shelled and unsalted.
What is the best way to store them?
Store them in an airtight tin or glass jar at room temperature, away from humidity. This way they will stay crunchy for several weeks.
