Recipe by Bruchy Duschinsky

Sugared Almonds

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Parve Parve
Medium Medium
6 Servings


- Tree nuts

Growing up, my family followed very strict Pesach minhagim. We had plenty to eat, but still it was a joy every time we chanced upon a new recipe that fit our criteria, wasn’t a huge patchke, and actually tasted good. The first Pesach I spent at my in-laws I was introduced to “sugared almonds.” These sugared almonds are delicious as a fruit salad topper. Put a handful in a bag and crush with a glass cup and sprinkle over your dish. It adds the perfect crunch and sweet taste.

They are great on their own as a snack too—and are highly addictive. The store-bought ones you are used to cannot rival the homemade freshness.

Yields 1 cup


Sugared Almonds

  • 1 cup almonds

  • 1/2 cup sugar

  • 1/4 cup water



Mix all ingredients (including nuts) together in a pot.


Allow mixture to boil until the liquid turns into a flour-like consistency. This can take a bit of time as the water needs to evaporate for the liquid to thicken. But keep a close eye on it because as soon as it does you must start stirring or your entire mixture will burn.


Once that happens: Start stirring continuously (do not stop, as the mixture can burn) until the flour-like sugar turns clear.


As soon as the mixture is clear, turn off the flame and pour the nuts onto Gefen Parchment Paper.


Spread the nuts with a spoon and allow to cool before sampling.


If your minhag requires you to use only peeled food items, you can blanch the almonds in boiling water and remove the peels before making the above recipe:

1. Place the almonds in a pot of water and allow it to boil until the skin “wrinkles.”

2. Pour the nuts into a colander to drain.

3. The almond peels will slide off easily with just a bit of rubbing between your fingers.


You can make double and triple batches, as these freeze well. (Freeze? Yup—so that the fresh crunchiness doesn’t dissipate.) Alternatively, store them in an airtight container.
Sugared Almonds

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