Moroccan · Snack
Candied Spiced Almonds (Cinnamon-Sugar Almonds)
Whole almonds tumbled in a crackling coat of cinnamon sugar, cooked stovetop until the sugar crystallises to a frosted crust, are a fragrant Moroccan-style treat that fills the kitchen with the smell of a festival stall. Warm, sweet and spiced, they are perfect with tea and irresistible straight from the pan.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g whole almonds
- 150 g sugar
- 60 ml water
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp orange-blossom water (optional)
Method
- 1
Start the syrup
Combine the sugar, water, cinnamon, ginger and salt in a wide pan and bring to a simmer, stirring.
- 2
Add the almonds
Tip in the almonds and stir continuously over medium heat as the syrup coats them and starts to thicken.
- 3
Crystallise
Keep stirring; the syrup will go cloudy then crystallise into a sandy, frosted coating that clings to the nuts — this takes several minutes.
- 4
Perfume
Stir in the orange-blossom water at the very end if using.
- 5
Cool
Tip onto baking paper, separate the almonds and let them cool and set with their crackly crust.
Chef's tips
- Keep stirring right through the crystallising stage or the sugar clumps unevenly.
- Medium heat is safest; too high scorches the sugar before it crystallises properly.
- Separate the nuts as soon as they hit the paper so they do not glue together.
Frequently asked questions
Why did my coating stay syrupy instead of frosting?
It needed more cooking and stirring — the sugar has to reach the point where it turns cloudy and crystallises. Keep going over the heat, stirring, until it turns sandy.
Can I use other nuts?
Yes, hazelnuts, walnuts or a mix all candy well with the same method. Adjust the cooking time slightly for smaller or larger nuts.