Crystallised Flaked Almonds
Crystallised flaked almonds are quick & easy to make & are a great way to add extra crunch & flavour to desserts, breakfast dishes & even salads.
Crystallised nuts are one of those ingredients that take very little time to make but do a great job of improving & enhancing dishes that could do with some extra crunch! We’re using flaked almonds for this recipe as they have loads of surface area which is better for sugar coverage.
These crunchy flaked almonds are almost like a nutty, frosted cornflake! They work exceptionally well with creamy desserts like panna cottas & cheesecakes. Plus, you can pair them with classic combinations like rhubarb, apricots, cherries & lemon. I served mine with a vanilla panna cotta & poached rhubarb!
For more easy to follow dessert recipes, take a look at our dessert recipe collection! There’s something for everyone here, including homemade ice creams, chocolate cake, sticky toffee pudding, panna cottas & lots more.
What You’ll Need
- Flaked Almonds – We’re using flaked almonds, as you get better sugar coverage, which means more crunch! However this method will work with other nuts as well, like pistachios & walnuts.
- Sugar – You’ll need caster sugar for these crystallised almonds.
- Water – Adding a splash of water to the sugar lets us make a syrup, which is what we’re using to coat the nuts in. If you were to use just sugar, it would be easy to accidentally make a caramel instead, which we don’t want for this recipe. You’d end up making caramelised almonds instead!
How To Make Crystallised Almonds
Crystallised flaked almonds are super easy to make & are a great way to add extra crunch to desserts. You can even eat them on their own. They’re like nutty frosted cornflakes! The key things with this recipe is not to cook the sugar for too long, to avoid making a caramel and to transfer the nuts to a lined tray as soon as they’re cooked, so that they don’t stick together.
- Toast Almonds
Toasted almonds have loads more flavour than un toasted ones, so the first step is to toast the nuts before we crystallise them. I like to toast the almonds in the oven as they cook more evenly but you could do it in a frying pan as well. The key is to toast the almonds until they’re a deep golden brown all over! - Cook Sugar (To Dissolve)
The base for crystallise nuts is a simple sugar syrup that’s made with caster sugar & a splash of water. To make this, we place both into a frying pan then cook over a medium heat, until the sugar has dissolved. - Add In Almonds
Once the sugar has dissolved, we add in the toasted almonds then stir with a spatula to coat the nuts in the syrup. - Crystallising The Nuts
Next, we need to cook the nuts, stirring frequently until the sugar has crystallised & the nuts all have a crunchy, snowy white coating. It’s important not to cook the nuts for too long otherwise you’ll end up with caramelised nuts instead! It will only take 3-4 minutes of cooking to crystallise the sugar. - Transfer To Tray
Once cooked, we need to immediately transfer the nuts to a lined baking tray then let them cool completely before using.
Serving Suggestions
Crystallised nuts are a great way to add extra flavour & crunch to desserts, breakfast dishes & even salads! They’re great sprinkled over panna cottas, cheesecake, ice cream, pavlovas, yogurt, granola & loads more. Almonds go especially well with rhubarb, cherries, apricots & lemons.
Frequently Asked Questions
To cook crystallised nuts on an Aga, toast the almonds in the baking oven, on the second from bottom set of runners. Use the boiling plate to crystallise the nuts.
Crystallised almonds should you be stored at room temperature in an airtight container & are best eaten within a week of being made.
Crystallised & caramelised nuts are cooked the same way but crystallised nuts are taken off the heat as soon as the sugar has hardened & crystallised. Caramelised nuts are cooked further, until the sugar melts, caramelises & turns golden brown. Caramelised nuts have a shiny, golden caramel coating whereas crystallised nuts have a crunchy, snowy white coating.
To stop crystallised nuts from sticking together, stop cooking them as soon as the sugar crystallises & turns white. Transfer the nuts to a baking paper lined tray as soon as they’re cooked then let them cool completely.
More Dessert Recipes To Try!
- Profiteroles With Chocolate Sauce
- Dark Chocolate Mousse
- Greek Yogurt Panna Cotta With Poached Rhubarb
- Lemon & Lime Possets With Ginger Crumble
- Brown Butter Hobnob Cheesecake
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Crystallised Flaked Almonds
Equipment
- Baking Tray
- Frying Pan
Ingredients
- 75 g Flaked Almonds
- 50 g Caster Sugar
- 1½ tbsp Water
Instructions
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Place the flaked almonds onto a baking tray then bake in the preheated oven for 6-8 minutes, until golden brown. Make sure to stir the nuts every couple of minute, so that they toast evenly.Alternatively, toast the nuts in a frying pan, over a medium heat.
- Once toasted, set the almonds to one side. Line another baking tray with baking parchment then set aside as well.
- Next, place the sugar into a medium sized frying pan then drizzle over the water. Set the pan over a medium heat, cook until the sugar has dissolved then add in the toasted almonds.Try not to stir the sugar too often, as it dissolves.
- Cook the almonds, stirring frequently until the sugar has crystallised. This will take around 3-4 minutes & the nuts will have a snowy white coating when ready.
- Once cooked, tip the crystallised almonds onto the lined baking tray then leave to cool completely before using.
