Cinnamon Candied Almonds
These almonds have a dry, crisp sugar coating rather than a thick caramel shell. The syrup first bubbles, then turns sandy as the water evaporates. Keep stirring through that change and stop before the sugar melts back into dark caramel.
- Prep
- 5 min
- Cook
- 12–15 min
- Yield
- 8 small portions
- Note
- 20 min cooling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Raw almonds | 200 g | Shop ingredient |
| Sugar | 100 g | – |
| Water | 50 ml | – |
| Ground cinnamon | 1 tsp | Shop ingredient |
| Ground cardamom, optional | ⅛ tsp | Shop ingredient |
| Salt | a pinch | – |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Raw Almond
In stock
Dried Cardamom
In stock
Method
Prepare the tray
Line a heatproof tray with baking paper. Set out a sturdy wooden spoon; the sugar mixture will be very hot and should not be touched.
Start the syrup
Combine sugar, water, cinnamon, salt and optional cardamom in a wide heavy pan. Bring to a gentle boil over medium heat, then add the almonds.
Stir through crystallisation
Stir continuously for about 8–12 minutes as the syrup thickens. When it becomes dry and sandy around the almonds, lower the heat and stir for another 1–2 minutes until evenly coated.
Cool separately
Tip onto the lined tray and separate with the spoon. Cool completely for at least 20 minutes before tasting or storing in an airtight container.
Helpful tips
- Use medium heat, not high heat, so the almonds warm through before the sugar darkens.
- The sandy stage is expected; it is what creates this coating.
Frequently asked questions
Can I use honey instead of sugar?
Not in this method. Honey does not create the same dry crystallised coating.
How do I keep them crisp?
Cool fully, then keep airtight in a dry place for up to a week.