This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
15 mins
total:
35 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

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Nutrition Facts

304 calories; protein 7.6g 15% DV; carbohydrates 32.7g 11% DV; fat 18g 28% DV; cholesterol 0mg; sodium 0.9mg. Full Nutrition
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Reviews (354)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2008
For this to turn out, ALL the liquid must evaporate. the mizure turns from liquid to syrup to a stringy consistency, and then crystalizes onto the almonds. Be sure to stir consistently throughout... this process takes just under 30 minutes. Read More
(546)

Most helpful critical review

Rating: 1 stars
02/03/2011
This does not work with Splenda or Stevia Read More
(31)
423 Ratings
  • 5 star values: 309
  • 4 star values: 75
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 15
Rating: 5 stars
01/01/2008
For this to turn out, ALL the liquid must evaporate. the mizure turns from liquid to syrup to a stringy consistency, and then crystalizes onto the almonds. Be sure to stir consistently throughout... this process takes just under 30 minutes. Read More
(546)
Rating: 5 stars
11/27/2007
The trick to this recipe is to cook it until there is no liquid. If you get the sticky kind, that means you need to cook it longer. I have made this a many times and came out great!!! I made pecans and almonds to mix. Read More
(257)
Rating: 5 stars
06/14/2008
Very simple, easy recipe that produces light, crispy, sugary candied almonds. I'm glad I read the other reviews explaining that the almonds must cook until the water is gone, that is the key to the almonds coming out crispy and not soggy. Read More
(178)
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Rating: 5 stars
11/23/2008
Spiced nuts are always a hit at holidays, but I use them all year long for toppings on muffins, sweet yeast breads, salads and yogurt. There is a simple trick to making them though. I use a candy thermometer and cook the sugar, cinnamon, and water mixture to the "soft ball" stage, approximately 238 degrees. Then I add the nuts (I use about 3 cups of any kind of nuts I happen to have on hand), and stir vigorously with a wooden spoon until the mixture starts to lose it "shine". (It will look almost "dull") Immediately pour onto a waxed paper lined cookie sheet. My mother used to add nutmeg and cloves to her spiced walnuts. There were rarely any left over after the first day! Read More
(135)
Rating: 5 stars
08/24/2008
OMG-Fantastic and SOOO easy! MAKE SURE that you read the other reviews-thats what saved me becasue I was ready to take them out when they were gooey. KEEP cooking in the pan until the goo is gone and they are nicely "chunky" with the sugar mixture. This was SO good and a huge hit! Great for office presents during the holidays or any occasion. Just add to a cute tine and you are good to go! Thanks other reviewers and thanks for the wonderful recipe! Read More
(97)
Rating: 5 stars
02/11/2008
Dragée nuts are one of my favorite candies to make. This is a great method for hazelnuts and macadamias too. I ve used a recipe just like this but with only half the cinnamon and using blanched almonds. Cook until the nuts are dry and covered with a bumpy whitish sugar coating. When they're cool toss them with warm melted bittersweet chocolate and then into a bowl of unsweetened cocoa powder. They should have a hard sugar coating topped with a hint of chocolate and cocoa. (I wear latex gloves when working with chocolate; you can change gloves anytime your hands get chocolatey or sticky.) Read More
(63)
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Rating: 5 stars
01/14/2011
This is great. I wish someone has mentioned that I should have lowered the heat before smoking up the kitchen with the burning sugar, though. So, after you add the almonds, lower the heat. Then it turns out GREAT!!! Read More
(63)
Rating: 5 stars
06/19/2011
This is an AMAZING and simple recipe!! They taste just like what you get at the fall festivals and are just what I was looking for! As everyone else says read all the reviews make sure to cook until every drop of the liquid is gone. It may seem like it's never going to happen but as soon as it starts it happens in seconds! Also if you bake the almonds for about 8 minutes (stir halfway) at 400 degrees it gives the nuts extra flavor and crunch! Read More
(51)
Rating: 1 stars
02/03/2011
This does not work with Splenda or Stevia Read More
(31)
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