Name: Candied Almonds Recipe {Old-Fashioned Style}
Cook time: 8 min
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 120 g raw almonds, about 1 cup; 1/8 tsp Himalayan pink salt; 1/8 tsp black pepper, freshly ground, optional; 60 g Turbinado Sugar, also known as "Sugar in the Raw", about 1/4 cup; 10 g room temperature water, about 1 tbsp

Table of Contents

Jump to Recipe

Candied Almonds feature roasted almonds coated with and bundled together by crystal clear, crisp and amber color sugar in the raw. They are so naturally yummy. The original molasses contained in the Turbinado Sugar, also known as “Sugar in the Raw“, gives you this satisfying flavor and taste. They are not overly sweet, just a touch of the genuine sweetness.

These tasty and healthy snacks contain just two simple ingredients, roasted almonds and turbinado sugar, that’s it! They are super easy and quick to make. The key here is to burn the sugar properly. Keep reading to learn the simple tips and tricks.

What Types of Sugar is Best for Candied Almonds, or any Candied Treats?

Turbinado Sugar, also known as “Sugar in the Raw” is by far the best sugar choice for candied almonds, walnuts or any candied treat. They are minimally processed cane sugar, therefore a healthier and more nutritious sugar.

Sugar in the Raw enjoys the natural golden hue in large crystals. Because they are the minimally processed, they contain loads of natural molasses, which elevates the taste and flavor.

Not only I use Turbinado Sugar for candied treat and baking, I also use them for cooking meat and fish. They truly makes everything tastes better.

How to Burn Sugar perfectly for Candied Nuts?

First thing first is to use Turbinado Sugar if you can for Candied Almonds or Nuts in general

Turbinado Sugar is naturally golden looking in large crystal. These two factors are important for a prefect candied almonds. Why? The sugar’s natural large crystal state makes the crystallization process of sugar natural and easier. The golden color gives the final candied almonds a deep amber color, which is very enticing.

Tip No.2 is to add a tiny bit of water to kick start the process

Few drops of water will help the sugar to melt slightly which helps kick start the burning process.

Tip No.3 is not to disturb the sugar during the process

Spread out sugar evenly across the base of the pan before cooking. Add the tiny amount of water in the middle. Turn the heat to medium and cook for 6 minutes. Do not touch the sugar during the process. Otherwise they may turn into whitish sandy looking stuff.

Last but not least is to maintain the medium heat level throughout the process

Keep the heat at medium level to help melt the sugar and further caramelize it. Otherwise, they may prematurely crystalize into whitish sand.

How to make a Perfect Candied Almonds?

First is to know the best ratio between almonds and sugar

For 1 cup of roasted nuts, use about 1/4 cup of turbinado sugar along with 1 tablespoonful of water.

Second is to burn the turbinado sugar properly

Spread the sugar evenly across a hard anodized fry-pan, and then add the water in the middle of it. Turn the heat to medium and cook for 6 minutes.

Small bubbles will start to form in less than 2 minutes. Please refrain from doing anything at all but watching carefully. Big bubbles will then form and burst. Then new bubbles will form and then burst, until the color turns into deep amber in some areas. This happens usually after 5 to 6 minutes. Once you see the color change, that’s the cue the sugar is ready.

Third is to quickly mix roasted almonds with burnt sugar

Once the sugar is properly burnt, it is truly action item. You will need to act swiftly. Quickly mix the roasted almonds with the burnt sugar to make sure the almonds are covered with the sugar as much as it can be. Drag the almonds to the edge of the pan where there are patches of burnt sugar.

Last is to use parchment paper and insulated gloves to help press and cut the candied almonds

Pour the hot mix on a non-bleached parchment paper over a thick cutting board.

Cover it with another parchment paper. Put on your kitchen insulated gloves and press straight down. Work over the whole area repeatedly until the whole thing turn into a flat slab. The candy is extremely hot temperature wise, make sure you wear well insulated gloves.

Remove the top layer of parchment paper, cut the slab of candied almonds into bite-size chunks.

Wait till them completely cool down and the sugar hardens into crystal looking. Then store in a air-tight glass jar. Enjoy a healthy yummy treat!

Candied Almonds Recipe {Old-Fashioned Style}

Yield: 4 servings

Cook Time: 8 minutes

Additional Time: 2 minutes

Total Time: 10 minutes

Candied Almonds feature roasted almonds coated with and bundled together by crystal clear, crisp and amber color candy. They are so naturally yummy.

Ingredients

120 g raw almonds, about 1 cup
1/8 tsp Himalayan pink salt
1/8 tsp black pepper, freshly ground, optional
60 g Turbinado Sugar, also known as "Sugar in the Raw", about 1/4 cup
10 g room temperature water, about 1 tbsp

Instructions

Prep Work:

Wash rinse raw almonds and air dry in a colander or strainer over a mix bowl.
Turn the heat to medium and heat a wok for 1 minute. Add the almonds into the wok, Spread out the almonds evenly and cook for 1 minute.
Turn and flip the almonds, and spread out the almonds and cook for another 1 minute. Repeat this for one more time.
Turn the heat to low, fold and mix for 3 minutes using a wide turner.
All done. Remove the almonds from the wok and set aside.
Add one large piece of unbleached parchment paper on the cutting board. Have another piece of parchment paper and kitchen insulated gloves ready.

Making Candied Almonds:

Add the turbinado sugar to a hard anodized fry pan, spread out the sugar evenly across the pan. Pour the water in the middle.
Turn the heat to medium and let it cook for 6 minutes. See notes.
Pour the roasted almonds into the pan, Quickly mix them with the burnt sugar to make sure the almonds are covered with the sugar as much as it can be. Drag the almonds to the edge of the pan where there are patches of burnt sugar.
Pour the hot mix on a non-bleached parchment paper over a thick cutting board.
Cover it with another parchment paper. Put on your kitchen insulated gloves and press straight down. Work over the whole area repeatedly until the whole thing turn into a flat slab. The candy is extremely hot temperature wise, make sure you wear well insulated gloves.
Remove the top layer of parchment paper, cut the slab of candied almonds into bite-size chunks.
Wait till them completely cool down and the sugar hardens into crystal looking. Then store in a air-tight glass jar. Enjoy a healthy yummy treat!

Notes

When burning sugar, small bubbles will start to form in less than 2 minutes. Please refrain from doing anything at all but watching carefully. Big bubbles will then form and burst. Then new bubbles will form and then burst, until the color turns into deep amber in some areas. This happens usually after 5 to 6 minutes. Once you see the color change, that’s the cue the sugar is ready.