Candy Coated Roasted Almonds

This candy coated roasted almond recipe is super easy, and there are only 2 ingredients involved: sugar and roasted almonds. It is also known as candied almonds.

Belula December 03, 2021
Candy Coated almonds inside a white plate with candied almonds all around.

Candied almonds make for a great edible gift, as they have a long shelf life: they last for up to 2 weeks! This recipe for candy coated almonds calls for only 2 ingredients (3 if you count water!): roasted almond and sugar. It is easy to make and completely gluten free. They are a great addition to any dessert spread if you manage not to eat them before!

The almonds, the sugar and the water inside a pan.
The caramelized almonds, the sugar and the water inside a pan with a spatula on the side.
The almonds coated with a white sandy caramel inside a pan.
The candy-coated roasted almonds inside the pan.
The candy-coated roasted almonds over a silicon mat.
Closeup of the separated candy-coated roasted almonds.

Ingredient Notes

  • Almonds: Almonds must be used whole and with peel. You must roast them before mixing them with the rest of the ingredients.
  • Granulated sugar: this recipe calls for white granulated sugar. You can also make these candied almonds with brown sugar.

How to make Candied Almonds

To make this recipe you simply must cook the roasted almonds, the sugar and the water over medium heat, until the almonds are completely covered in caramelised sugar with a sandy like consistency.

Tips for Candy Coated Almonds Success

This recipe is straightforward. There are some important things that will help you along the way:

  • First and foremost, patience! It takes a little time, and you might come to think the almond transformation will never happen. Trust me when I tell you it will!
  • Don't try to rush the process by turning up the heat, you risk burning the candied almonds!
  • The roasted almonds go through 3 stages before turning into candied almonds: first sugar turns into caramel, then the caramel turns into white sand that covers the almonds, and finally that white sand sugar like consistency turns into caramel sandy consistency.
  • Place on a non-stick surface like a silicone mat or parchment paper immediately after they almonds have been candied.
  • Separate them using a spatula if they are stuck together. Don't use your fingers, they are super-hot!

Storage tips

Cany coated almonds last for up to 2 weeks in an airtight container at room temperature. After that they start to get soft and are not that great.

You can also keep them in the refrigerator, in an airtight container. In that case they last for about 3 to 4 weeks.

Candy Coated almonds inside a white plate with candied almonds all around.
The candy-coated almonds over a white surface arranged in an irregular manner.

Variations to this recipe

You can make this same recipe using other nuts like walnuts or hazelnuts.

You can turn these candied almonds into almond praline paste once the candied almonds have completely cooled off, place in a food processor and mix until smooth. Store the almond praline in an airtight container at room temperature. It keeps for up to 1 month.

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 6 servings
Nutrition: 318 cal
Cuisine: French


  • Toasted almonds 200 g
  • Granulated Sugar 200 g
  • Water 200 g


  • 1. Make the roasted candied almonds (part 1): Pre-heat the oven to 180 C°. Place the almonds on a baking tray lined with parchment paper and roast in the oven for 15 minutes. In a big pan place the sugar and the water and bring to a boil. Add in the roasted almonds and cook over medium heat mixing from time to time until the almonds are caramelized. When you notice the caramel becomes thick, there is almost no liquid left and the caramel starts turning white, remove the pan from the stove. This whole process lasts about 20 minutes.
  • 2. Make the candy-coated almonds (part 2: "sabalge"): Keep mixing with a wooden spatula until the caramel has completely transformed into white "sand" and all the almonds are covered with it.
  • 3. Make the candy-coated almonds (part 3): Once all the almonds are coated with the white sandy caramel, bring back to the stove and over medium/low heat and caramelize the almonds mixing constantly. You’ll notice the white sand once again becomes a caramel colour. Keep mixing until all the almonds are completely coated with the caramel candy.
  • 4. Cool down the candy-coated almonds: Once you notice all the almonds are properly covered, remove from the stove and transfer onto a silicon mat, separating them if necessary, with a spatula. Let them cool down at room temperature.
  • 5. Store the candied almonds: Once they have completely cooled down, place in an airtight container and keep at room temperature for up to 2 weeks.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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