There are many different styles of sugared almonds: clear syrup, sugar coated and crystallized. The result is how the name suggests:

Clear syrup coated results in a sugared almond coated in a layer of carmelized sugar that is just tossed on, left as is and drained if desired or dropped in clusters.

Sugar coated sugared almonds have a layer of granulated sugar coating them: after coating in hot sugar, they are tossed in granulated sugar to coat the nuts on the outside.

Crystallized sugared almonds are almonds added to the sugar pot and stirred until the sugar turns dry and crystallizes. They will be covered in a layer of white, crystallized sugar.

With all types, you can separate them out when finished, leave them in clusters, or turn out the entire pan onto a buttered sheet pan and chop them as desired. I've found the easiest way to make sugard almonds is to boil sugar and water together, then add in the almonds and stir until crystallized. A coating of white, crisp, crystallized sugar coating surrounds the almonds, and when turned onto a silpat and working quickly, you can arrange in clusters as desired.

A basic recipe for 8 oz. of whole almonds is 4 oz. of sugar and 1 oz. of water. Bring the sugar and water to a rapid boil in a heavy-bottomed, shallow-sided sauce pan or sauté pan for about 7 minutes (or until hard ball stage). Add in the nuts all at once and with a wooden spoon, stir quickly to coat all the almonds and continue to stir until the sugar crystallizes. Immediately transfer to a silicone sheet lined baking sheet and allow to cool completely. Use whole, in clusters or chopped up.

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This article was first published on pastrysampler.com on March 14, 2007. It was updated on September 30, 2020.

Images: "homemade sugared almonds" by Luca Hammer is licensed with CC BY 2.0.