Sugared Almonds are a great salad topping, dessert topping, or simple snack. They are so good and so easy to make too! Double or triple this recipe to make extra to store in the freezer for later use. These are so addicting, so you have been warned!
This sugared almonds recipe is super easy and absolutely perfect. There are so many ways to use them, so make them in bulk and save them for later!
My favorite salads have lots of toppings. I don’t want a boring bowl of lettuce; I want a beautiful bowl of greens topped with amazing ingredients and a delicious dressing. That’s where these almonds come in.
I love adding sugared almonds to my salads to add extra crunch, extra flavor, and just a hint of sweetness. They’re perfect for fruity salads (like this Strawberry Salad), or anything that needs a little extra something. Toss these little guys into a bowl of lettuce and dig in.
Sugared almonds also make a great little snack on their own. Grab a quick handful when you’re feeling peckish, and you’ll get the healthy benefit of eating almonds, with a sweet twist from the sugar. And of course these make a great dessert topping too!
There are so many ways to use these deliciously perfect sugared almonds. Make plenty, because you’ll want to use them on everything!
How to Make Sugared Almonds
This recipe is so simple and it only requires 4 ingredients: slivered almonds, egg white, sugar, and a bit of water.
- Preheat oven to 325°F
- Place parchment paper on a cookie sheet and spray it with cooking spray.
- Mix the egg white and water together.
- Add the almonds and stir until well coated.
- Add half the sugar and mix well.
- Spread the almonds onto the prepared pan.
- Sprinkle with the last 1/2 of the sugar.
- Bake for 10 minutes, then take out of the oven.
- Leave the almonds on the pan and stir.
- Bake an additional 8-10 minutes until the almonds turn a little golden and become fragrant.
- Watch them carefully the last couple of minutes – nuts will burn quickly.
- Remove from the oven when they get to the desired color.
- Lift the parchment paper off the pan and cool on a cooling rack. (If left on the cookie sheet to cool, the almonds might burn.)
Once they’ve cooled, you can store them in any container or resealable bags. They last quite a while at room temperature, but you can also freeze big batches to use later.
This same process can be used with other types of nuts too!
What can I use these on?
Sugared almonds have so many uses! I love them as a healthy (yet sweet) salad topping, a fun dessert topping (sprinkle them over a scoop of ice cream), or by the handful as a quick snack.
Here are a few recipes you could add them to:
- Mix them into Homemade Brownies
- Sprinkle them into this Strawberry Poppyseed Salad
- Use them when making fudge
- Top off this velvet chocolate cake
- Use them as a Twice Baked Sweet Potato topping
The possibilities are endless!
I’m warning you: these sugared almonds are PERFECT and ADDICTING. But they make every recipe a little bit better. Sweet, crunchy, and amazing.
See the recipe card for details on how to make Sugared Almonds.
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