Cinnamon vanilla candied almonds are one of those snacks that once you start nibbling on, you can’t seem to stop unless there are no more on the plate. The real danger is that in 10 minutes, you can make another batch and start all over again!
Candied almonds are a traditional snack in Dalmatia, Croatia traditionally prepared for Christmas and Easter. However, the popularity and perhaps the ease of making made it a general snack welcomed on any occasion. Traditionally it is made using unblanched almonds with equal amounts of almonds and sugar. That is a bit too sweet for my taste, and I usually make it with less sugar and include some spices.
How to Make Cinnamon Vanilla Candied Almonds
The process of making the cinnamon vanilla candied almonds involves several steps:
- Toast the almonds.
- Cook the almonds and spices in sugar syrup until the sugar crystallizes and dries out completely.
- Cool to room temperature and store in a glass jar.
The process is relatively straightforward, but there are still some essential things to consider.
First, should you toast the almonds or not? Toasting the almonds enhances their nutty flavor. This extra nuttiness pairs nicely with the cinnamon and vanilla spices. If this is your jam, then go ahead and toast the almonds. You will add the toasted almonds to the pot once the sugar syrup reaches 245ºF and you have mixed in all the spices. Adding the almonds at this stage prevents them from overcooking. Also, they are crunchier since they didn’t cook in water at all. If you don’t like these options, go ahead and add the almonds at the beginning with the sugar, water, and salt.
Second, which spices should you add? This is a personal preference. Cinamon and sesame seeds are the favorite in our family, so I usually always make one batch of each. I always like to add vanilla as it enhances any spice combination. Please make sure to use pure vanilla for the best results. Other herbs and spices that you can consider are cayenne, rosemary, lemon thyme, thyme, cardamom, nutmeg, etc.
For a more cozy flavor, you can add a bit of butter at the end of the cooking process. The almonds will no longer have the greyish white color, but the taste will be more “creamy.” The butter sort of suppresses the sugar notes, so the overall flavor is much more subtle.
And finally, what is the best cooking pot to use for candied almonds? After trying out several cooking pots and pans, I find that the cast iron wok works best. Its smooth concave shape is perfect since it enables you to make one small (1 cup of almonds) or large batch (4-6 cups) of candied almonds. Also, the almonds naturally fall towards the center as you stir. Finally, the fact that it is cast iron means that it will hold the temperature steady as you add the ingredients.
Storing the Candied Almonds
Store the candied almonds in an airtight container only after cooling them to room temperature completely.
Stored as such, they should last about a week or a month if you place them in the refrigerator.
Other Uses of Candied Almonds
Apart from just being a fantastic snack, candied almonds are also great as salad toppings, in cakes, in toppings for muffin or coffee cake streusel, etc.
When holidays come around, they can be great homemade gifts. Simply place them in candy bags or glass jars, and you are all set.
Cinnamon Vanilla Candied Almonds
Equipment & Tools
- Large cast iron wok (optional)
- Candy thermometer
- Wooden cooking spoon
- Parchment paper or baking silicone mat
INGREDIENTS
- 150 g almonds (organic)
- 50 g granulated sugar
- 20 g light brown sugar
- ¼ c water
- ⅛ tsp sea salt
- 1 tsp cinnamon (Ceylon)
- ½ tsp vanilla extract (pure)
OPTIONAL
- ½ tbsp butter (unsalted)
INSTRUCTIONS
- Preheat the oven to 180ºC/350ºF.
- Gather all the ingredients.
- Toast the almonds for 8 minutes.
- Add both sugars, salt and water to the pot. Cook on medium to high heat until the syrup reaches 120ºC/245ºF, about 4 minutes.
- Take off the heat and add the cinnamon and vanilla. Stir well to combine.
- Add the almonds and stir until all the almonds are coated in syrup.
- Cook on medium heat with continuous stirring until the sugar crystallizes and dries out, about 2 minutes. The sugar will start turning white, and the bottom of the pan will begin to melt the sugar again. Remove from heat and dump the almonds onto parchment paper.
OPTIONAL
- Add the butter and continue to stir for another minute until the butter is absorbed and sugar starts to dry out again. Don't overcook and burn the butter and sugar combo.
