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Sugared Sliced Almonds are pan-toasted, sugar-coated sliced almonds. So easy to make – and so delicious!
I’d like to introduce you to our newest food obsession – Sugared Sliced Almonds!
We’ve been sprinkling these sweet, toasted nuts on salads, baked sweet potatoes, and on top of a scoop of ice cream. You could also crush them up and use them as a coating for truffles and Oreo balls, or to decorate a cheesecake. Or – simply snack on them when you want a little sweet treat. (The possibilities are endless!)
You can easily make sugared almonds in smaller batches as you need them, but we prefer to toast and sugar an entire bag of sliced almonds all at once, then keep them in an airtight container. That way we always have some ready to enjoy, especially around the holidays!
Why You’ll Love Sugared Sliced Almonds
- Just two ingredients and fifteen minutes of your time to create this delectable treat!
- So many different ways to enjoy them – you’ll find yourself sprinkling them on everything!
- Pack these up in a jar with some pretty ribbon – then give these sweetened nuts as a gift around the holidays.
Key Ingredients and Substitutions
- Almonds – We started with a 12-ounce bag of thinly-sliced almonds. While you can chop whole raw almonds, or used the slivered almonds in this recipe, we like the pre-sliced almonds the best because they toast up quickly and stay nice and crispy.
- Granulated Sugar – You can add more or less sugar to suit your tastes, but our basic recipe ratio is one tablespoon of sugar to one ounce of sliced almonds.
Special supplies needed
- Large, wide non-stick skillet that can tolerate high heat (we used a 13.5” Green Pan similar to this)
- Heat-safe spatula or silicone scraper
- Large baking sheet lined with parchment paper – for cooling the nuts
Chef’s Tip – If you don’t have a large, wide non-stick skillet – make this recipe in smaller batches for best results. You want enough room in the pan to easily stir the almonds and sugar around.
How do I make Sugared Sliced Almonds?
- Line the baking sheet with parchment paper, then set aside.
- Pour the nuts in the skillet and spread evenly in the pan.
- Sprinkle sugar over the top of the nuts.
- Heat the skillet on the stove over medium-low heat, stirring the nuts and sugar together constantly so the nuts begin to toast and the sugar begins to soften and slightly melt – enough to start sticking to the nuts. This step took about 10 to 15 minutes for us. Don’t let the nuts burn!
- Remove the pan from the heat and continue to stir the nuts in the pan for another minute or so – the residual heat from the pan will continue to toast the nuts.
- Pour the sugared sliced almonds onto the prepared baking sheet to completely cool.
- Store in an air-tight container for up to a month.
Chef’s Tip – It’s totally fine if there are un-melted clumps of sugar among the toasted nuts.
Frequently asked Questions
Can I use chopped or slivered almonds instead? Yes. Can I use brown sugar instead? You can – but since brown sugar has molasses in it, the sugared coating will melt more quickly than using just granulated sugar and you’ll end up with more coated nuts. Can I make these with a sugar substitute? We haven’t tried doing so ourselves since many do not have the same melting properties as granulated sugar. If you try it, please let us know how it works out! Can I freeze the toasted nuts? We don’t recommend it. The moisture from freezing and thawing will make the sugar dissolve and the nuts will get soft. It’s better to make a smaller batchYou might enjoy these other nut recipes:
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Sugared Sliced Almonds
You can make as many or as little Sugared Sliced Almonds as you’d like. The basic ratio of this recipe is one tablespoon of sugar to one ounce of sliced almonds.
Yield: 4 1x
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Units:
Scale:
Ingredients
12-ounce bag of sliced almonds
3/4 cup granulated sugar
Instructions
- Line the baking sheet with parchment paper, then set aside.
- Pour the nuts in the skillet and spread evenly in the pan.
- Sprinkle sugar over the top of the nuts.
- Heat the skillet on the stove over medium-low heat, stirring the nuts and sugar together CONSTANTLY so the nuts begin to toast and the sugar begins to soften and slightly melt – enough to start sticking to the nuts. (This step took about 10 to 15 minutes for us. Don’t let the nuts burn.)
- Remove the pan from the heat and continue to stir the nuts in the pan for another minute or so – the residual heat will continue to toast the nuts so don’t stop stirring.
- Pour the sugared sliced almonds onto the prepared parchment-lined baking sheet to completely cool.
- Store in an air-tight container for up to a month.
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Do you use brown sugar or white?
Hi Cheryl – When granulated sugar is listed in a recipe, that typically refers to the white sugar. We also discuss the question of using brown sugar in the past (see Frequently Asked Questions section).