With great crunch and golden toasted flavor, sweet and salty candied sliced almonds make a great snack, topping for desserts, added to granola or a bowl of yogurt, or to add a crunchy element to salads.
I had these sweet and salty crunchy bites of almonds in mind for a salad recipe that I’ll be sharing next week, but as I’ve tested them, they have become such a staple in my kitchen that they needed their own post. Candied nuts are the sort of thing that cost a lot of money to buy, but are so easy and satisfying to make at home that there’s really no reason to.
These almonds are great on their own, but add a sweet and salty crunch to almost anything you can dream up. Here’s all you need to do it:
- White Sugar – White sugar will give you the best caramelization and super crunchy shell on the almonds.
- Kosher Salt – Don’t forget to add salt to balance the sweetness. I tested this recipe with Morton’s Kosher. If using regular table salt, reduce the amount listed by about half.
- Cinnamon and Cayenne – I add these spices in such a small amount (just a small pinch) that they are barely detectable in the finished almonds, but add some dimension if you serve the almonds on their own. Feel free to skip these if you prefer.
- Sliced Almonds – Sliced almonds offer lots of surface area for that sweet and salty shell.
- Use different nuts – This method for candied almonds will work with any variety of nuts. Just be sure to adjust the cook time as needed (larger nuts may take longer) and keep an eye on them to avoid burning.
- Add spice – This recipe includes a pinch of cayenne which gives the nuts the tiniest hint of spice, but if you want a more distinct spicy flavor, increase the cayenne or add ½ tsp of red pepper flakes.
- Add sesame seeds – These are great with white sesame seeds stirred in. It adds a savory aroma and extra texture.
More Recipes with Almonds
- Dark Chocolate Almond Energy Bites
- Raspberry Almond Coffee Cake
- Chai Spice Granola with Almonds and Coconut
- ‘Almond Joy’ Cupcakes with Whipped Cream Frosting
- Oatmeal Cookie Dough Energy Bites
- Curried Leftover Turkey Salad
Sweet and Salty Candied Sliced Almonds
- Parchment Paper
- Half Sheet Pan
- 1/3 cup White Sugar
- 1/4 cup Water
- 1/2 tsp Kosher Salt
- Pinch of Cinnamon (optional)
- Pinch of Cayenne (optional)
- 2 cups Sliced Almonds
- Heat oven to 300°F / 150°C.
- Line a sheet pan with parchment paper. Set aside.
- In a small saucepan over medium-high heat, combine sugar, water, salt, and cinnamon / cayenne (if using). Bring to a simmer. Simmer until all of the sugar is dissolved.
- Remove saucepan from heat and gently fold in almonds.
- Spread almonds out in a single layer on prepared sheet pan. Use forks to spread them out as much as possible.
- Bake almonds until evenly golden brown, 20 to 25 minutes. Take them out of the oven every 7 to 8 minutes and flip with a spatula so that they brown evenly.
- Let cool completely and then break apart if needed.
- Store in an airtight container at room temperature for up to 2 weeks.
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