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Sugared Almonds

User Rating 4 Star Rating (3 Reviews)


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  • 1 cup whole blanched almonds
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


User Reviews

Reviews for this section have been closed.

 2 out of 5
Sugar and butter makes rocks :-), Member Abbie342

First - and I don't think this makes a difference: I use pecans rather than almonds. I am determined to get this right; I've used this recipe about six times. The first time was the best. At some point in the heating and stirring, the sugar butter combo turned to liquid, then I added the vanilla, poured it out on foil, spread it out and cooled it. It was like a brittle. Delish! Now it seems that I can't make it work. the sugar butter gets so hard and lumpy that I have to hit it with a hammer to break it up. It would not be good for teeth! I've tried varying the temperature, using the same pan, different pan, longer time, shorter time. It is probably some factoid about the chemical reaction between butter/sugar/heat that I don't know. Any ideas?

3 out of 5 people found this helpful.

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