Caramelized Almonds are the perfect addition to any salad or great to just snack on. They’re sweet, nutty, and add so much beautiful texture.
What makes a salad really shine is the dressing (like this 5-Minute Poppy Seed Dressing) and the toppings. These Caramelized Almonds take a salad to a whole new level in aesthetics, texture, and flavor!
Nuts are such a yummy addition to salads, brownies, cookies, granola, casseroles, cakes… They add flavor, beauty, as well as texture which is just as important in a dish.
Caramelized Almonds
Caramelizing Almonds toasts the nuts but also adds a glossy sweet coating that is delicious (borders on addictive) and is gorgeous, especially in a salad.
This delicious topping requires just TWO ingredients and SIX minutes of your time. So easy and yummy!
Ingredients for Caramelized Almonds:
Raw Almonds– For salad, I prefer using sliced almonds so they aren’t too big and hard. They also provide more surface area for the sugar to cling to.
Granulated sugar– This type of sugar melts down really well, clings, and hardens to create a delicious crunchy almond.
How to Candy Almonds?
- Line a baking sheet with parchment paper and set aside
- Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. (I like using a heat proof rubber spatula.)
- Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
- Pour the nuts onto the parchment paper and quickly spread out as much as possible using a spatula or some forks.
- Let nuts cool completely and then break into clusters if stuck together.
Why Toast Nuts?
To get the most of nuts, it’s best to toast them. This gives them a beautiful golden brown color and increases their nutty flavor and crunchy texture.
How to store candied nuts?
Once completely cooled, store nuts in an air tight container for up to 1-2 weeks. (I’m pretty sure you’ll have eaten them by then anyway because they’re impossible to not snack on.)
TOOLS USED TO MAKE CARAMELIZED ALMONDS:
- Quarter Sheet Pan– You can use a larger pan but I love this little one for small things like this recipe or when I only want to bake a few cookies.
- Parchment Paper– This is needed so your nuts don’t stick to the pan while cooling.
- Heat Resistant Spatulas– You don’t want plastic glazed nuts! Use a wooden spoon or these spatulas.
HERE ARE SOME RECIPES TO USE THESE NUTS IN?
Caramelized Almonds
Ingredients
- 1 cup sliced almonds
- 1/4 cup granulated sugar
Instructions
- Line a baking sheet with parchment paper and set aside
- Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. (I like using a heat proof rubber spatula.)
- Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
- Pour the nuts onto the parchment paper and quickly spread out as much as possible using a spatula or some forks.
- Let nuts cool completely and then break into clusters if stuck together.
- Store in an airtight container for up to 1-2 weeks. Snack on or use on salads or yogurt.
Thanks for the reminder of how easy it is to make caramelized almonds. I picked up a bag at the discount grocery and made a delicious and healthy snack. I did cut down on the sugar by a quarter and added a dash of vanilla. They will not last long in my house.
So easy and delicious. I make them for a topping for my homemade ice cream.
Easy AND delicious! You’re right … I love to enjoy them as a snack or in salads. They never last long LOL. Thanks for sharing … and for the shout out 🙂
No problem! Thank you Traci!