Candied Almonds (and Many More Nuts)

No matter which Christmas market you'll visit, there are always sweet familiar faces: gingerbread hearts, chocolate-covered fruit and, of course, candied nuts! But how happy would you be, if we'd tell you that you don't even need to leave your house to eat this tasty, crunchy treat, even while it's still warm? Well, that's what we thought... and yes, we're happy, too!

These candied almonds are not only much cheaper than at the Christmas market but also offer you the possibility to use nuts of your choice. We mixed almonds, cashews, and hazelnuts. But before you start, here are a few essential tips to avoid any burning while caramelizing the almonds.

  • Preparation is everything: Prepare all the ingredients and utensils beforehand, so you don't need to run around the kitchen while the almonds are caramelizing - they burn really quickly. This also includes a baking sheet lined with parchment paper, on which the nuts will dry.
  • Keep stirring: When preparing caramel only, it's best not to stir at all, but in this case, you need to move the almonds (or other nuts) all the time to cover them with sugar and make sure that they won't burn. Caramelize over medium-low heat. There's no reason to pressure yourself right now.
  • Which sugar to use? Traditionally, you'd use white sugar for this recipe, but we used beet sugar and added some coconut sugar on top to get a nice extra caramel flavor on top. You could also use cane sugar, but keep in mind that it doesn't caramelize that easy and evenly as white sugar.
  • Clean your frying pan! The easiest way is to clean your frying pan directly after the almonds are done because that's when the caramel isn't dried yet. Once it's dried, it's much more difficult, and you then need to fill the pan with water and let it simmer to soften the sugar again.
R335 Candied Almonds

Candied Almonds (and Many More Nuts)

1 medium bowl
15 minutes


  • 100 g (0.5 cups) beet sugar
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 200 g (7 oz) almonds or other nuts of choice
  • 80 ml (0.33 cup) water


  1. Add water, beet sugar, coconut sugar, ground cinnamon and cardamom to a large, and if possible deep frying pan. Let it simmer until the sugar dissolves.
  2. Add nuts and directly start stirring to coat the nuts with the sugar syrup.
  3. Keep stirring and heat and caramelize the nuts over medium-low heat until they are not shiny anymore and have a wonderful crunchy sugar coating.
  4. Transfer them onto a parchment-lined baking sheet and let them dry and cool down a bit.
R335 Candied Almonds
R335 Candied Almonds

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