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Sugared Almonds and Pine Nuts

These lightly sweetened nuts have a nice crunch that's equally enticing before and after a meal. Serve the almonds and pine nuts in small dishes alone or alongside cheese or other appetizers, or use them to fill individual cornucopia favors left at place settings.

  • Yield: Makes 4 cups
Sugared Almonds and Pine Nuts

Photography: Maura McEvoy

Source: Martha Stewart Living, November 2007


  • 1/4 cup water
  • 3/4 cup superfine sugar
  • 2 cups blanched almonds
  • 2 cups pine nuts
  • Pinch of coarse salt


  1. Preheat oven to 325 degrees. Heat water and 1/4 cup plus 2 tablespoons sugar in a saucepan over medium-high heat, whisking until sugar has dissolved. Let cool.

  2. Place almonds and pine nuts in a bowl. Add 2 tablespoons syrup, and toss. Add remaining 1/4 cup plus 2 tablespoons sugar and the salt, and toss. Spread in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 20 minutes. Let cool completely on sheet. Nuts can be stored in an airtight container for up to 2 weeks.

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