Maple Candied Almonds Recipe

Name: Candied Almonds Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups raw almonds (I like whole almonds.); 1/2 cup pure maple syrup

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This easy Candied Almonds Recipe uses 2 ingredients and takes only 10 minutes! Maple syrup is the best sweetener, creating deliciously crunchy, sweet nuts perfect for snacking or adding to salads and desserts.

A close-up of roasted almonds coated with a layer of sugar and spices, spread out on a sheet of brown parchment paper.

🍽️ These candied almonds are perfect on their own as a snack, but they also elevate salads, trail mix, granola, popcorn, and desserts. One recipe, endless possibilities!

My 2 Best Tips For Making This Candied Almonds Recipe
Candied Almonds Recipe Recipe
How To Make Candied Almonds
Recipe FAQs
More Scrumptious Candy Recipes To Try

My 2 Best Tips For Making This Candied Almonds Recipe

Lower Heat & Lots of Stirring: The key to perfect candied almonds is patience. Use low to medium-low heat and stir very frequently, especially during the last few minutes. This prevents burning and ensures even crystallization of the maple syrup.

The Crystallization Point: Pay close attention during the final 1-2 minutes of cooking. You’ll see the maple syrup transform from liquid to small sugar crystals that stick to the nuts. This happens quickly, so don’t walk away from the stove!

🩷 Melissa

This recipe couldn’t be easier with just raw almonds and pure maple syrup. No complicated ingredient lists or hard-to-find items needed!

Unlike traditional candied nut recipes, this version uses pure maple syrup as the only sweetener, making it a more natural option that still delivers incredible flavor.

These candied almonds are perfect on their own as a snack, but they also elevate salads, trail mix, granola, popcorn, and desserts. And any kind of candied nut always makes a fabulous gift!

If you want to switch up the flavors, try adding cinnamon, pumpkin pie spice, or a pinch of salt at the beginning of cooking to create your own signature flavor combinations.

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Candied Almonds Recipe

By: Melissa Griffiths

Prep: 5

Cook: 5

Total: 10

Servings:

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Ingredients

▢ 2 cups raw almonds, I like whole almonds.
▢ 1/2 cup pure maple syrup

Instructions

In a heavy bottomed skillet or pan, heat the almonds and maple syrup over low to medium-low heat, stirring very often. The maple syrup will start to bubble and you'll see the extra moisture evaporating.
Keep cooking and stirring until all of the extra moisture has evaporated and the maple syrup sugars starts to crystallize and stick to the nuts. This should take 5-8 minutes. Make sure you stir frequently so that you don't burn the nuts. This is especially important at the end of the cooking time.
When the moisture is all gone, the nuts will have no shine to them and you'll see the granulated sugar sticking to them. Turn the nuts out onto a baking mat or a piece of parchment (or waxed) paper and let the nuts cool.
Enjoy just as they are or add to your favorite salads, trail mix, granola, popcorn, or dessert.

Notes

Recipe Substitutions & Variations:

You can add spices to this at the beginning of the cooking time if you like spiced candied nuts (like cinnamon or pumpkin pie spice!). You can also add 1/4 to 1/2 teaspoon of salt if you’d like.
You can use walnuts or pecans in place of the almonds.

Real Maple Syrup Only: This recipes will not work with imitation maple or sugar free maple syrup. These syrups will cook down and the nuts will get thick and sticky but they won’t finish crystalizing. The nuts will remain sticky and wet.

Use a Heavy-Bottomed Pan: A heavy-bottomed skillet distributes heat more evenly, preventing hot spots that could burn your almonds. This is especially important since you’re working with natural sugars that can go from perfect to burnt very quickly.

Storing: Once completely cooled, store your candied almonds in an airtight container at room temperature. They’ll stay fresh and crunchy for up to one week, making them perfect for meal prep or gift-giving.

Nutrition

Serving: 0.25cup, Calories: 261kcal, Carbohydrates: 21g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Sodium: 2mg, Potassium: 307mg, Fiber: 4g, Sugar: 14g, Vitamin A: 0.4IU, Calcium: 118mg, Iron: 1mg

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How To Make Candied Almonds

A cast iron skillet filled with raw almonds sits on a stovetop, with a wooden spoon placed next to the skillet.

Step 1: Put the almonds and maple syrup in a heavy-bottomed pan over low-medium heat.

Whole almonds being roasted in a black cast iron skillet with bubbling oil or syrup, on a stovetop with a dark hexagonal tile backsplash in the background.

Step 2: Cook the almonds and maple syrup, stirring very often. The maple syrup will start to bubble.

Whole almonds simmer in bubbly, caramelized liquid in a black cast iron skillet on a stovetop.

Step 3: Keep cooking and stirring for approximately 5-8 minutes.

A wooden spoon stirs a pan filled with roasted almonds coated in a crunchy, sugary cinnamon mixture.

Step 4: The almonds are done when the moisture is all gone, the nuts have no shine to them, and the granulated sugar is sticking to them. Turn the nuts out onto a baking mat or a piece of parchment paper and let the cool.

Recipe FAQs

Can I use other nuts instead of almonds for this recipe?

Yes, you can easily substitute walnuts or pecans for the almonds in this recipe. The cooking time and technique remain exactly the same, so you’ll still get that perfect crystallized coating.

How do I know when my candied almonds are perfectly done?

Look for visual cues: the almonds will lose their shine completely, appear dry, and you’ll see granulated sugar crystals sticking to the nuts. There should be no shiny spots left on either the almonds or in the pan. The maple syrup will have completely evaporated and crystallized.

Why won’t sugar-free or imitation maple syrup work in this candied almonds recipe?

Sugar-free and imitation maple syrups don’t contain the natural sugars needed for proper crystallization. They’ll cook down and make the nuts thick and sticky, but they won’t finish crystallizing properly, leaving you with permanently sticky, wet nuts instead of the desired crunchy coating.