Greek sesame coated caramelized almonds
Crunchy, sweet, and coated in toasted sesame seeds, these Greek sesame-coated caramelized almonds are an irresistible snack. Made with just a few simple ingredients, they’re perfect for sharing, gifting, or enjoying whenever you’re craving a little taste of Greece.
Whenever I travel to Greece there are a few stops I absolutely have to make. One of these is to visit the local zaharoplastia (bakeries). Greek baked goods, both sweet and savoury are on full display, and there is always a surprise or two that can be found amongst the expected spanakopita and bougatsa. This year, at my favourite bakery in Kalamata, I picked up a box (or three) of sesame coated caramelized almonds. Guys, these are incredible! So incredible that even before the ones I purchased were gone, I knew I had to find a way to make more at home. And so, I have! What follows is a recipe for the most addictive snack you are going to make. The fact that it is easy, is definitely a bonus!
Why this recipe works
This recipe uses a traditional caramelizing method that creates a light, crisp coating around each almond. As the sugar cooks, it will first dissolve into a syrup before crystallizing into a dry, grainy mixture. Although it may seem like something has gone wrong, this is a normal part of the process. Continued stirring allows the sugar to melt once again, forming a glossy caramel that evenly coats the almonds.
Once the almonds are caramelized, they are immediately tossed with toasted sesame seeds. The warm caramel acts like a glue, helping the sesame adhere to the almonds while adding another layer of flavour and crunch. The result is a perfectly crisp, sweet snack that is surprisingly simple to make with just a handful of pantry staples.
Why I love this recipe
Anything that reminds me of time spent in Greece already has my heart. Having said that, the texture and flavour of these caramelized almonds stands for itself!
Each crunchy almond is coated in a delicate layer of caramelized sugar and finished with toasted sesame seeds for the perfect balance of sweetness and nuttiness.
This recipe is surprisingly simple to make at home and these almonds are perfect for sharing, gifting, or keeping all to yourself whenever you are craving a little taste of Greece.
Key ingredients
Almonds For this recipe I use raw, skin on almonds. You can also use roasted almonds, and even salted almonds if you like a sweet and salty flavour. Be mindful not to use flavoured almonds however (ex. no teriyaki smoked almonds for this recipe!)
Sesame seeds I use white sesame seeds in this recipe. Be sure to purchase your sesame seeds at a place where there is good turnover as old seeds can turn rancid. I like to store my extra sesame seeds in the refrigerator for longer keeping.
Sugar These almonds are caramelized using plain white granulated sugar. Melting the sugar with a bit of water creates a sweet and sticky syrup, which allows the sesame seeds to stick to the almonds. So good!
Water Basic tap water will do just fine here!
Recipe substitutions
I like to use raw, skin on almonds to make this recipe but you can also use roasted and/or salted almonds if you like.
If you want to use black sesame seeds, or a combination of white and black sesame seeds, you can! The look will obviously be different, and if you use a majority of black sesame seeds, the flavour will also be more strongly of sesame.
Although almonds are traditional, this recipe and method also works well with hazelnuts, pecans, walnuts, or peanuts. Keep in mind that cooking times may vary slightly depending on the size of the nut.
Why this recipe works
This recipe uses a traditional caramelizing method that creates a light, crisp coating around each almond. As the sugar cooks, it will first dissolve into a syrup before crystallizing into a dry, grainy mixture. Although it may seem like something has gone wrong, this is a normal part of the process. Continued stirring allows the sugar to melt once again, forming a glossy caramel that evenly coats the almonds.
Once the almonds are caramelized, they are immediately tossed with toasted sesame seeds. The warm caramel acts like a glue, helping the sesame adhere to the almonds while adding another layer of flavour and crunch. The result is a perfectly crisp, sweet snack that is surprisingly simple to make with just a handful of pantry staples.
How to make Greek sesame coated caramelized almonds
It is a good thing that making these almonds is so easy, because they will disappear fast! Here is a summary of the steps you will need to take, with more complete instructions in the Recipe Card below!
Step 1
Toast your sesame seeds. Be careful because they can go from golden and toasty to burnt pretty quickly.
Step 2
Heat your almonds, sugar and water in a pan until you make a syrup and the almonds are coated in the sticky goodness.
Step 3
Toss the syrup coated almonds with the toasted sesame seeds until they get covered. You can either do this in a deep bowl, or directly in the pan.
Step 4
Transfer the almonds while still hot to parchment paper and separate them out, one by one. Allow to cool completely and then transfer to a covered container. Store at room temperature.
Expert tips
The sugar will go through various stages while you are making this recipe. It is important to be aware of this so that you don’t think you have done something wrong!
While you are melting your sugar with the bit of water (and the almonds) you will see that your sugar will become:
- Syrupy
- Grainy and white (At the point the sugar has crystallized. Don’t worry, it is not ruined!)
- Glossy and melted again
- Perfect coating stage
- Suddenly, it will start to harden!
Work quickly once the caramel has melted. The caramel begins to harden almost immediately, so have your toasted sesame seeds ready and your parchment-lined baking sheet prepared before you begin.
Troubleshooting, or What to expect
My sugar turned white and grainy. Did I do something wrong?
No! This is a completely normal part of the caramelization process. As the sugar cooks, it will first dissolve into a syrup before crystallizing into a dry, sandy mixture. Continue stirring over medium heat, and the sugar will melt again into a smooth caramel that coats the almonds.
My sugar isn’t melting again.
Be patient and keep stirring. If the heat is too low, the sugar will take longer to melt. If the heat is too high, it may burn before it has a chance to caramelize properly. Medium heat works best.
My almonds stuck together.
The caramel hardens quickly, so spread the almonds onto parchment paper immediately after coating them. If necessary, use two forks or a heatproof spatula to gently separate them while they’re still warm.
The sesame seeds didn’t stick to all of the almonds.
For the best coverage, transfer the caramel-coated almonds to a deep bowl filled with toasted sesame seeds and toss until evenly coated. Using more sesame seeds than you need makes it easier to coat every almond. Any leftover sesame can be saved for another use.
My caramel tastes bitter.
The sugar has likely cooked too long. Remove the pan from the heat as soon as the sugar has melted into a light amber caramel and the almonds are evenly coated. Dark caramel can quickly become bitter.
My caramel coating isn’t crunchy.
This can happen if the caramel wasn’t cooked long enough or if the almonds absorbed moisture after cooling. Allow the almonds to cool completely before storing them in an airtight container at room temperature.
My almonds aren’t shiny.
As the caramel cools, it naturally loses some of its glossy appearance and becomes crisp. This is normal and won’t affect the flavour or texture.
Frequently asked questions
Why did my sugar turn white and grainy?
This is completely normal! As the sugar cooks, it will first dissolve into a syrup before crystallizing into a dry, grainy mixture. Keep stirring over medium heat, and the sugar will eventually melt again into a smooth caramel that coats the almonds.
Can I use roasted almonds instead of raw almonds?
Yes! Roasted almonds will work well and produce an even toastier flavour. Just be sure they’re unsalted, unless you prefer a sweet-and-salty snack.
Can I use black sesame seeds?
White sesame seeds are traditional for this recipe, but black sesame seeds can be used if you prefer. Keep in mind that they will give the almonds a different appearance and a slightly stronger sesame flavour. You can also use the white sesame seeds but add in a few black ones for a different look.
Why didn’t the sesame seeds stick to all of the almonds?
The caramel begins to harden quickly, so it’s important to coat the almonds in the sesame seeds as soon as they’re evenly covered with caramel. Tossing the warm almonds in a bowl of toasted sesame seeds, rather than adding the sesame directly to the pan, can help achieve more even coverage.
Can I make these ahead of time?
Yes! These almonds are a great make-ahead snack and are perfect for gifting. Once completely cooled, store them in an airtight container until you’re ready to enjoy them.
Where are these caramelized sesame coated almonds popular?
I first had these in Kalamata, but these crunchy almonds are a beloved snack throughout Greece and are often found in bakeries, nut shops, markets, and festivals. They’re a simple treat that’s perfect for enjoying on the go or sharing with family and friends.
Storing
Store the cooled almonds in an airtight container at room temperature for up to two weeks. Avoid storing them in the refrigerator, as moisture can cause the caramel coating to lose its crunch.
Related recipes
If you love these Greek sesame coated caramelized almonds, then I know you will also love these recipes!
Sesame coated fried feta with honey and walnuts
Kefalograviera crackers with sesame seeds (Κροτίδες με κεφαλογραβιέρα και σουσάμι)
Chocolate covered prunes with almonds
Greek nistisimi amygdalopita, Vegan almond cake
Recipe
Greek Sesame Coated Caramelized Almonds
Equipment
- Silicone or wooden spatula
Ingredients
- 2 cups whole raw almonds, skin on
- 1 cup sugar
- 1/4 cup water
- 1 cup sesame seeds
Instructions
- Toast the sesame seeds in a large frying pan set over medium low heat until golden brown. Stir regularly to prevent burning. Transfer to a bowl and set aside.1 cup sesame seeds
- To the same frying pan add the almonds, sugar and water. Stir continuously over medium heat until the sugar dissolves and you create a syrup. Note that the next phase will have your syrup turn dry and sandy (don't panic, this is normal!)2 cups whole raw almonds, skin on, 1 cup sugar, 1/4 cup water
- Continue stirring. The sugar will begin to melt again and coat each almond individually. This will take several minutes.
- Once the sugar has melted again and each almond is covered in a shiny coating (and before the syrup thickens again), immediately add in the toasted sesame seeds. Toss for about 20-30 seconds, using a wooden or silicone spatula to coat the almonds with the sesame seeds.
- Alternatively, as soon as every almond is coated in syrup you can pour them into a large deep bowl which contains the sesame seeds and toss them continuously. You can use a wooden or silicone spatula to help you do this. Toss until the almonds are evenly coated with the sesame seeds.
- Working quickly, pour out the almonds onto parchment paper and separate them quickly (it is easy to do this using two forks) before they cool and clump together. You want each almond to dry individually.
- Let cool and store in a covered container at room temperature.