Le Food Snob

In general, I have a hard time eating a small amount of nuts. Anyone with me on this one? And so I try not to do anything fancy with my nuts too often because, when I do, I find it even harder than normal to stop eating them.

However, I had purchased a package of raw almonds a while ago and I have to tell you that raw almonds do not excite me all that much. Raw nuts of any kind really. So when I came across a salad recipe that required candied almonds I thought it was a great opportunity to use up that bag of raw almonds taking up space on my kitchen table. I did a quick search for an easy candied almond recipe because I didn’t want to spend a night in the kitchen mixing egg whites with sugar and watching my oven. I was delighted to find a recipe I could easily adapt and was even more delighted at the results.

Just a warning that these nuts are seriously addicting. Like. Seriously. Only make them if you have extreme willpower or a bunch of people to share them with.


  • 1⁄2 c. water
  • 1 1⁄2 c. brown sugar
  • 1 tsp. cinnamon (or more to taste)
  • 1 tsp. vanilla extract
  • 1 lb. almonds, with skins
  • Flakey sea salt


  1. Preheat the oven to 350 degrees.
  2. Grease a baking sheet with some vegetable shortening or coconut oil. I put the pan in the oven as it was preheating, removed and then swirled some coconut oil around.
  3. Bring water, sugar, vanilla and cinnamon to a boil, stirring constantly, boil for a few minutes (about 5). Add almonds and toss to coat.
  4. Remove almonds with slotted spoon and arrange on the baking sheet in one layer — you should have some space between the almonds.
  5. Bake for 20 to 30 minutes, basting twice with reserved syrup (I missed this step and they turned out fine. Remove from the oven and sprinkle with flakey sea salt.
  6. Cool completely. Store in an airtight container if you don’t eat them all in one sitting.

This is great alone as a snack or to pep up a salad. I made these specifically to go in the Spring Berry Salad.


Recipe rating: 


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