Candied Almonds
Some recipes are meant to sit quietly on the counter.
These are one of them.
Warm, lightly spiced, and just sweet enough, candied almonds feel like something made without urgency. The kind you keep in a glass jar, reaching for a handful without ceremony.
Simple. Dependable. Addictive in the best way.
Ingredients
2 cups raw almonds
½ cup granulated sugar
¼ cup water
½ teaspoon cinnamon
¼ teaspoon fine sea salt
Optional: pinch of vanilla powder or cayenne
Instructions
Line a baking sheet with parchment paper and set aside.
In a wide skillet over medium heat, combine sugar, water, cinnamon, and salt. Stir until dissolved.
Add almonds and stir continuously as the liquid thickens and crystallizes around the nuts.
Continue stirring until almonds are fully coated and dry-looking, about 8–10 minutes.
Immediately spread almonds onto prepared parchment, separating them before they cool and harden.
Let cool completely before storing.
Serving Notes
Keep in a jar on the counter.
Serve with coffee, after dinner, or gift in small paper bags.
They rarely last long.