Description

This Sweet & Spicy Candied Almonds recipe combines the rich nuttiness of almonds with a perfect balance of sweet maple syrup and a hint of cayenne spice. Coated in cinnamon and lightly salted, these almonds make for an addictive snack that is both flavorful and crunchy. The almonds are cooked on the stovetop until the syrup thickens and caramelizes, creating clusters of deliciously sticky nuts perfect for enjoying at any time.

Ingredients

Scale

Almonds

2 cups raw almonds

Syrup and Seasoning

1 tablespoon coconut oil
2 tablespoons maple syrup
3 tablespoons water
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional, omit if using salted almonds)

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Instructions

Prepare baking sheet: Line a baking sheet with parchment or wax paper and set aside to cool the almonds once cooked.
Combine syrup ingredients: In a pot over medium heat, combine coconut oil, maple syrup, water, cayenne powder, ground cinnamon, and salt. Bring the mixture to a boil, stirring occasionally to combine all ingredients.
Add almonds and boil: Add the raw almonds to the boiling syrup mixture. Continue boiling over medium heat, stirring occasionally, especially for the first 5 minutes to ensure the almonds are evenly coated.
Cook until syrup thickens: Stir more frequently as the water evaporates and the almonds begin sticking together. Continue boiling and stirring for about 15 minutes until the syrup is sticky and the almonds form clusters, making sure it doesn’t burn.
Cool and serve: Carefully transfer the hot, sticky almonds in a single layer onto the prepared baking sheet using a spatula. Allow to cool completely before serving. Store leftovers in an airtight container for freshness.

Notes

Be attentive while cooking the syrup to prevent burning; stir frequently as the water evaporates.
If using pre-salted almonds, omit added salt to avoid over-seasoning.
Allow the almonds to cool completely to harden and achieve the perfect candied texture.
Store in an airtight container to maintain freshness for up to two weeks.
You can adjust cayenne powder to control the level of spiciness according to your preference.