Caramelised almonds

This snack is typical from Spain. You won’t find a shorter ingredient list in almost any recipe. Sweet, crunchy and warm if you eat them fresh… you won’t be able to stop yourself, I tell you from experience. 


  • 125g of water
  • 125g of sugar
  • 100g raw almonds with the skin
  • 1 teaspoon of vanilla extract


  1. Put all the ingredients in the pan and mix them.
  2.  Heat the pan to 100Cº-110Cº, stir constantly the mix. It will create a foam, that is a good sign. IMPORTANT: don’t use metal equipment or it will burn you.
  3. Once all the water is evaporated the mix will cristalice and look like sand. Now you can increase the heat to 160Cº-180Cº
  4. Now the caramel will melt and you can make sure that it covers the almonds and they don’t stick to each other
  5. Plate separating them so they don’t stick together. Wait before eating because they are really hot!

Leave a Comment

Your email address will not be published. Required fields are marked *