The Best Easy Candied Almonds Recipe (2024)

FAQs

Why are my candied almonds not crunchy? ›

Don't under bake the candied almonds, and be sure to turn them every 20 minutes. And perhaps the most important tip: let the cool before digging in! As they cool, they'll firm up and get crunchier. So if you taste one fresh from the oven, don't be alarmed if it's still a bit soft.

Soaking and roasting almonds

They can also be soaked and then roasted. Soaking almonds is said to be beneficial to digestion and increase the availability of nutrients in nuts, yet anti-oxidant vitamin E can be lost at the higher temperatures required for roasting.

Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.

Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.

Again, you likely didn't bake the almonds for long enough. The almonds will also be slightly soft when they're still warm, so if you've sampled them before they've cooled completely to room temperature wait a little longer before eating them.

Place almonds in a bowl, add enough warm tap water to fully cover them, and sprinkle about 1 teaspoon of salt for every 1 cup (140 grams) of nuts. Cover the bowl and let it sit on your countertop overnight, or for 8–12 hours. Drain and rinse. If you choose, you can remove the skins for a smoother texture.

When you leave almonds in water for an extended period of time, several things can happen: Softening: Almonds will absorb some of the water, causing them to swell and soften. This can be desirable if you want to use them in recipes where a softer texture is preferred, such as making almond milk or almond paste.

Let the almonds be soaked for at least 8-12 hours or overnight. Drain out the water in the morning. You can either consume the almonds with the now softened skin or remove the skin. Dry the almonds using a paper towel.

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add whole, slivered, or sliced almonds in a single layer. Roast whole almonds 10 to 15 minutes or slivered and sliced almonds for 8 to 12 minutes.

Candied almonds or Praline are nuts (usually almonds) of French origin, that have been cooked in a special way, so they end up coated in browned, crunchy sugar.

What are candied almonds called? ›

You see, what we call a Jordan almond is a type of confection called a dragée — which means a sugarcoated nut, candy, or pill — and the method of coating almonds with sugar was developed in Verdun in the early 13th century.

Store candied almonds in an airtight container at room temperature for up to 2 weeks. Transfer to a freezer-friendly, airtight container. Store in the freezer for up to 3 months.

Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.

How Long Do Candied Pecans Last? Store your candied pecans in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks. If you give them as a gift, be sure to include storage instructions.

If you don't plan on eating your candied pecans right away, you may want to consider storing them in the refrigerator or freezer. Refrigeration can keep the pecans fresh for up to three months, while freezing can extend their shelf life for up to six months.

In terms of texture, stale nuts tend to feel softer and lose their trademark crunch when stale. Lastly, rancid nuts taste just like how they smell – sour and bitter. At this point, it is not recommended to consume stale nuts as the oxidation has caused the nuts to lose their beneficial properties.

Spread the moist almonds or raisins out in a single layer on a baking sheet lined with parchment paper. Preheat your oven to its lowest temperature setting (usually around 150-170°F/65-75°C). Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape.

Soaked almonds are softer and easier to digest, which again helps in the absorption of nutrients in a better manner.

Take that handful and toast it until golden brown and fragrant and you've just upped their appeal. When almonds go from raw to roasted, it makes them more flavorful and pleasingly crunchy, both big wins as far as I'm concerned. If you're wondering the best way to get the job done, I've got you covered.