Sugared almonds

Whole almonds coated in crystallised and caramelised sugar, traditionally made in Spain especially for festivities and fairs. Crunchy and lightly sweet, they are nibbled as a snack or at the end of a meal.

20 min
6 servings
Medium
Moderate
🇪🇸 Spain

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Ingredients

250 g Whole almonds, unpeeled
200 g Caster sugar
100 ml Water
1 tsp Ground cinnamon (optional)

Spices & seasoning

A pinch of fine salt

Optional extras

1 tsp Grated orange zest

Nutrition facts

384 kcal per serving

Protein: 7.8 g
Carbohydrates: 37.3 g
of which sugars: 35 g
Fat: 21.4 g
of which saturated fat: 1.7 g
Fiber: 5.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat the sugar and water in a heavy-based saucepan over medium heat, stirring until fully dissolved.
Add the almonds and the pinch of salt, then cook, stirring constantly, for 5 to 7 minutes, until the syrup crystallises and turns white and sandy.
Keep stirring over the heat: the sugar will melt again and gently caramelise, taking on a golden colour.
As soon as the almonds are well coated and caramelised, tip them onto a tray lined with baking paper and separate them with a fork.
Leave to cool completely before storing them in an airtight tin.