Candied Slivered Almonds

Nuts never last very long here at our house, and these Candied Slivered Almonds are no exception! We love them on ice cream and they take any salad seriously over the top! People always rave about how good they are and when I tell them they take under 10 minutes to make they are quick to ask for the recipe.

I originally had them on our most favorite Spinach Salad with Poppy Seed Dressing when my college roommate Emily brought it to a get together, and I could not get enough! The flavor combinations are SO delicious! I will usually make a double batch so I can have them on hand for a few weeks – if they last that long! Often times I find my husband grabbing a little handful here and there so I have to be sure to make the Spinach Salad before they get gobbled up!

Super simple – the slivered almonds, 2TBS of sugar, 1 tsp of cinnamon, and 1/4 c. water. * If you use brown sugar the almonds will be a softer, chewier feel, vs the white sugar gives you a bit more of a crunch.

Put it all in a sauce pan and mix it together, stirring over medium heat about 5-7 minutes until you smell a roasted nutty smell.

Using the spatula, put them on a cookie sheet lined with parchment paper.

Spread them out on the paper so they can cool off for at least an hour. I usually allow them to cool for and hour and put them in a Tupperware container in the fridge. I then use them on the salad the next day and they have the perfect crunch!

So delicious and so easy! Trust me when I say you will always get compliments when you toss these in your salads!

What is a favorite salad combination for you?

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Candied Slivered Almonds


Servings Prep Time Cook Time
1 cup 2 min 5 – 7 minutes
  • 1 cup slivered almonds
  • 1/4 cup water
  • 2 TBS sugar
  • 1 tsp cinnamon
  1. Put all ingredients in a sauce pan over medium heat.
  2. Toast the almonds while stirring continually for 5-7 minutes, until you start to smell a toasted nut flavor and the water is completely evaporated.
  3. Spread the nuts on a cookie sheet lined with parchment paper and allow to cool for at least 1 hour. I always store them in a tupperware container in the refirgerator over night before adding them to my salads. The sugar seems to crystallize more and they seem much more crunchy. Store for up to 2 weeks in the fridge.