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almonds on a parchment lined sheet pan
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Sweet and Salty Candied Sliced Almonds

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.
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Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Keyword: almond, dessert topping, easy snack, gluten free, nuts, salad topping
Servings: 10
Calories: 298kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Saucepan
  • 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.


Cinnamon and Cayenne are completely optional but will add a hint of sweet aroma and / or spice to the finished almonds.


Calories: 298kcal | Carbohydrates: 17g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 117mg | Potassium: 334mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1IU | Calcium: 125mg | Iron: 2mg