Candied almonds

Whole almonds cooked in sugar syrup until the sugar crystallizes and partly caramelizes, leaving a crunchy, sweet coating.

Candied almonds: A small paper cone filled with candied almonds with a rough glossy caramelized sugar coating
  • Traditional and regional desserts
  • Spain

Also called: praline

The almonds are stirred in a pan with sugar and water. As the water boils off, the syrup turns sandy and clings to the nuts. Continued cooking melts part of that coating into caramel, giving a rough, glossy shell. In Spain they are called garrapiñadas, and the French praline began as a similar sweet.

Candied almonds are sold warm at fairs and markets in many countries, sometimes flavored with cinnamon or vanilla. They should cool spread apart on a sheet so they do not stick together, then be stored airtight to stay crisp.

Bake it at VanillaGoods

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. La Comunidad de Madrid lanza una campaña para promocionar los dulces típicos de sus Ciudades Patrimonio de la Humanidad, Comunidad de Madrid (regional government)