Picture almonds with a crisp bite and an amber sugar shell that sticks to your fingers just enough. That’s exactly what these are, and you can make them in a skillet with no thermometer and just three ingredients. There’s a slightly odd stage where everything turns white and sandy, then suddenly glossy again. Once they’re ready, you need to work quickly. You’ll find more of my gluten-free sweet treats in the same category.
What are caramelized almonds?
They’re almonds coated in cooked sugar: first syrupy, then crystallized, and finally caramelized. Bakefree’s recipe keeps it simple: water, sugar, almonds, and a steady medium heat until you get a smooth, glossy, golden coating. They’re just as good for snacking as they are chopped and sprinkled over cakes, muffins, pies, cookies, or brownies for crunch.
The main ingredients
The water and sugar begin as a syrup, just long enough for the sugar to dissolve completely before the almonds go in. Use raw almonds with the skins on; as you keep stirring, they gradually become coated in sugar, then caramel.
You can add flavorings too: a little spice or a splash of bourbon, if you’d like another aromatic note. And if you don’t have almonds, the same method works with other nuts: pecans, cashews, walnuts, hazelnuts, or a mix.
For extra flavor, a pinch of cinnamon, nutmeg, vanilla, or even cayenne works well, and a touch of pink salt or fleur de sel is especially good with the caramel.
Technical pointers and pitfalls to avoid
The quantities here are given by weight, in metric, for accuracy. If you’re using another unit, use a converter rather than guessing.
Use a medium nonstick skillet or sauté pan, and keep the heat at medium from start to finish. That gives you enough time to see each stage coming without the sugar darkening too quickly.
Dissolve, coat, then keep stirring
Start by combining the water and sugar, then let the sugar dissolve completely, stirring from time to time. As long as there are still grains left, wait. Only then add the almonds and stir until they’re fully coated in syrup.
From that point on, stir continuously. It prevents sticking and helps the coating form evenly as the water evaporates.
The three phases to recognize
Phase 1, evaporation and crystallization: the water gradually evaporates and the sugar turns opaque again, like a powder clinging to the almonds. That’s normal, and it takes about 10 to 15 minutes.
Phase 2, back to caramel: as you keep stirring, that crystallized sugar eventually melts again, then caramelizes. You’re looking for a glossy, golden coating edging toward amber and wrapping each almond.
Phase 3, where things can go wrong: at this stage, the sugar can burn quickly. Watch closely, and as soon as the coating is amber and glossy, take the pan off the heat immediately.
Cooling without clumping
Immediately pour everything onto a baking sheet lined with parchment paper or a silicone mat, otherwise it will stick. While it’s still hot, separate the almonds with a spatula as much as possible to prevent one solid block from forming.
Let them cool completely before using or storing them. The sugar needs time to set, and if you seal them up while they’re still warm, trapped moisture will soften them.
Storage
Once the almonds are completely cool, store them in an airtight container. The goal is simple: keep out moisture, otherwise they’ll become sticky or soft.
They’ll keep at room temperature for up to two weeks. You can also freeze them for several months, though that works best if you plan to use them in baking rather than snack on them as is.
You’ll find more vegan recipes in the same category.
Recipe developed by Chef Rommel Reyes. Discover his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 200 ml water
- 200 g sugar
- 300 g raw almonds skin-on
Instructions
Method
- Combine the water and sugar in a medium nonstick skillet. Set over medium heat and stir until the sugar has completely dissolved. Add the raw almonds and stir well to coat them in the syrup.
- Continue cooking over medium heat, stirring constantly. The water will gradually evaporate and the sugar will crystallize around the almonds. This takes about 10 to 15 minutes.
- Keep stirring as the crystallized sugar begins to melt and caramelize, coating the almonds in a glossy amber glaze. Watch closely, as the sugar can burn quickly. Remove from the heat immediately.
- Spread the hot candied almonds on a baking sheet lined with parchment paper or a silicone mat. Use a spatula to separate them as much as possible so they do not stick together. Let cool completely before serving or storing.
