These Matcha Candied White Chocolate Almonds feature caramelized almonds for a crunchy texture, coated in smooth white chocolate, and finished with a vibrant matcha dusting. Ideal for holiday snacking or as a gourmet gift, they offer the perfect blend of crispy, creamy, and flavorful—making them a standout treat for the season.
Table of Contents
White Chocolate Covered Almonds
After posting the recipe for Candied Dark Chocolate Covered Almonds, I knew I had to follow it up with a white chocolate version. And since so many people love matcha, I thought it would be the perfect pairing! The almonds are candied to achieve a crunchy, caramelized texture, then coated in smooth, sweet white chocolate and finished off with a dusting of matcha powder. It’s a deliciously indulgent treat that’s great for the holidays or whenever you want something a little special. The matcha gives it just the right earthy balance to the sweetness of the white chocolate, making it a combo that’s hard to resist!
Ingredients for Matcha Candied White Chocolate Almonds
Here is everything you’ll need to make these white chocolate covered almonds:
- Almonds: Use raw almonds as they will naturally roast during the caramelization process.
- Granulated White Sugar: Using granulated white sugar will guarantee the sugars caramelize properly. My candied chocolate covered almonds recipe covers the differences between white sugar and cane sugar.
- White Chocolate: For this recipe, use any high-quality white chocolate bar rather than chips, as chips often contain stabilizers that affect the texture and taste. If you prefer a thin chocolate coating, use a 1:1 ratio of almonds to chocolate. For a thicker, more indulgent layer, use 1.5 to 2 times the amount of chocolate. I personally like to use blonde chocolate, a caramelized form of white chocolate, which gives a rich, slightly toasty flavor and is less sweet than traditional white chocolate, adding depth to the overall taste.
- Coating powder: When thinking of white chocolate, my default choice was matcha but you could really use any flavoured powder! I’ve also made them with hojicha, kinako and strawberry powder.
- Butter: Added at the end to help keep the candied almonds from sticking to each other.
- Salt
How to Make Candied White Chocolate Almonds
How to Make Caramelized Almonds
- In a stainless steel pan over medium heat add the sugar, salt and water. Allow it to heat up undisturbed until it reached 120°C (248°F) or large bubbles start forming (1).
- Add the almonds and stir (2).
- Reduce the heat to low and keep mixing until the sugar turns white and coats the almonds (3-4).
- Keep stirring until the sugar melts down again, starts browning and thickly coats the almond (5-6). You can take it off the heat here for semi crystallized candied almonds.
- Continue to stir until sugar is completely melted again and caramelized (7).
- Ad in the butter and mix well to coat the almonds so they’re not overly sticky (7-8).
- Transfer the candied almonds onto a baking tray, separate any almonds that are stuck together with utensils and cool completely (9).
How to Coat Almonds in Tempered Chocolate
- Temper the white or blonde chocolate. Melt the chocolate over a double boiler or in the microwave (10-13). Add back in 1/3 of the chocolate to cool. Then gently reheat again. You can also just melt the chocolate but tempering makes them more delicious.
- To coat the almonds in white chocolate, add a small portion (about 1/6th) of the chocolate and mix it with a spatula. It’ll cool down, dry out and look crumbly. Add another 1/6th – 1/5th of the chocolate and repeat until all the chocolate is used up (14-18).
- Optional step: Transfer the almonds to another bowl and microwave the bowl with the excess chocolate around it for 20-30 seconds or until you can scrape it off with the spatula. Place the almonds back in and coat it in the leftover chocolate or reserve for other use.
- Finish with Powder Coating: Once fully coated and almonds are dry, toss in matcha powder.
Pan Type and Sugar Type
The type of sugar and pan you use can significantly impact the texture and appearance of your candied almonds:
- Cane Sugar or White Sugar in Non-Stick Pans: Creates a lightly dusty, crisp coating or a crunchy sugar coating, depending on cooking time. These methods are quick and less sweet.
- White Sugar in Stainless Steel Pans: Can achieve semi-candied almonds with a shiny, textured coating or fully caramelized almonds with a smooth, glossy finish. The latter requires more time.
- Texture Variations:
- Dusty Crisp: Lightly sweet with a simple crisp exterior.
- Crunchy: Slightly caramelized, with deeper flavor and a textured coating.
- Semi-Candied & Caramelized: A balance of texture and sweetness; shiny with sugar crystal chunks.
- Fully Caramelized: Smooth and glossy, with a rich, glassy coating.
You can read more about why these differences happen on my chocolate covered almond recipe.
Tips for Making White Chocolate Covered Almonds
- Control the Heat When Caramelizing Sugar: Use low to medium-low heat to ensure the sugar melts evenly without caramelizing too quickly. If the heat is too high, the sugar may start browning before fully dissolving, leading to uneven coating. Take your time and stir gently once the sugar mixture begins to crystallize to achieve perfectly crunchy almonds.
- Properly Temper the White Chocolate: Tempering ensures a smooth, glossy finish and prevents the chocolate from becoming dull or streaky. Melt the chocolate slowly, reaching 105-110°F, then cool to 80°F before reheating to 84-86°F. This process ensures the chocolate hardens with a professional sheen and maintains its texture.
- Avoid Water in the Chocolate: Keep all utensils and bowls completely dry, as even a small amount of water can cause the chocolate to seize, becoming grainy and unusable. Take care to prevent steam or condensation from the double boiler from coming into contact with the chocolate.
Variations & Flavour Options
- Dark Chocolate: Heres the original version for candied dark chocolate covered almonds.
- Espresso or Coffee: You can either dissolve some coffee in the coating white chocolate or toss it in coffee powder!
- Citrus Zest: Lemon, yuzu orange zest can be added to the chocolate for a refreshing, bright flavour.
- Kinako: Dust with kinako for a nutty flavour (photographed).
- Hojicha: Similar to matcha but with roasted notes (photographed).
- Strawberry: Use ruby chocolate for coating the almonds and then toss it in strawberry powder for a fruity version.
How to Store Chocolate Covered Almonds
To store candied white chocolate-covered almonds, place them in an airtight container to maintain their freshness and crunch. Keep the container in a cool, dry place away from direct sunlight and heat to prevent the chocolate from melting or the almonds from losing their texture. If you live in a warm or humid climate, storing them in the refrigerator is ideal to preserve their quality, but ensure they are in a tightly sealed container to avoid moisture affecting the coating. Properly stored, they can last for 2-3 weeks and remain perfect for snacking or gifting.
Recipe FAQ
Yes, simply swap white chocolate for a dairy free white chocolate.
Yes, you can substitute almonds with other nuts such as cashews, hazelnuts, or pecans. Keep in mind that different nuts may require slight adjustments in roasting or caramelizing times due to size and texture.
If the sugar didn’t melt back to a glossy finish, it could be due to too high or too low heat, causing it to caramelize too quickly or not melt evenly. Additionally, moisture in the pan or on the almonds can cause the sugar to crystallize, preventing a smooth, glossy texture. Make sure to control the heat and avoid moisture to achieve the desired caramelized finish.
Enjoy!! If you make this Matcha Candied White Chocolate Almonds recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Matcha Candied White Chocolate Almonds
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
These Matcha Candied White Chocolate Almonds feature caramelized almonds for a crunchy texture, coated in smooth white chocolate, and finished with a vibrant matcha dusting. Ideal for holiday snacking or as a gourmet gift, they offer the perfect blend of crispy, creamy, and flavorful—making them a standout treat for the season.
Ingredients
- 1 1/3 cup (200 g) raw almonds
- 6 tbsp (80 g) granulated white sugar
- 2 tbsp (30 g) water
- 1/8 tsp salt
- 2–4 bars (200–400 g) or blonde or white chocolate
- 2 tsp (20 g) butter
- 1–2 tsp matcha powder, for dusting
Instructions
Candy the Almonds
- Combine sugar, salt, and water: In a large saucepan, add the granulated sugar, salt, and water. Stir gently to combine. Heat over medium heat, swirling the pan occasionally (don’t stir with a spoon to avoid crystallization).
- Heat the sugar syrup: Bring the mixture to a simmer until the sugar syrup reaches about 240°F (115°C). You should see large bubbles form at this stage.
- Add almonds: Once the syrup reaches the right temperature, add the raw almonds to the pan. Stir briefly to coat the almonds with the syrup.
- Candy the almonds: Lower the heat to low and stir continuously with a wooden spoon. As the water evaporates, the syrup will turn white and dusty. You can stop here for lightly dusted almonds or continue cooking for a more crunchy caramelized texture.
- Continue caramelizing: If you prefer caramelized almonds, increase the heat to medium-low and keep stirring. As the sugar melts, it will start to caramelize, becoming golden and fragrant. For a semi-caramelized effect, remove the pan when the sugar is half-melted. For fully caramelized almonds, continue stirring until all the sugar has dissolved and the mixture is golden brown.
- Add butter: Once the sugar is fully caramelized, add the butter and stir until combined. Remove the pan from heat.
- Cool the almonds: Transfer the caramelized almonds to a parchment-lined baking sheet. Use a spoon to separate any almonds that are sticking together. Allow them to cool completely.
Temper the White Chocolate
- Chop and melt the chocolate: Finely chop the white chocolate. Divide it into two portions: 2/3 for the initial melt and 1/3 to temper.
- Melt the chocolate: Place the larger portion (2/3) of the chocolate in a heatproof bowl over a simmering pot of water (double boiler method). Stir continuously until the chocolate reaches 105-110°F (40-43°C).
- Cool and temper: Remove the bowl from the heat. Add the remaining 1/3 of chopped chocolate to the melted chocolate and stir until it cools to 88-90°F (31-32°C).
- Reheat gently: If needed, gently reheat the chocolate to 88-90°F (31-32°C). Once the chocolate reaches this temperature, it is properly tempered and ready to use.
Coat the Almonds
- Coat with chocolate: Place the cooled caramelized almonds in a large bowl. Pour about 1/6 of the tempered white chocolate over the almonds and stir with a spatula until the chocolate begins to harden. Continue this process, adding the remaining chocolate in small amounts and stirring to coat the almonds completely.
- Optional step: For a thicker coating, transfer the almonds to another bowl. Microwave the bowl with excess chocolate for 20-30 seconds, then stir to combine. Coat the almonds with the leftover chocolate.
Final Coating
- Dust with matcha: Once the final layer of chocolate has hardened, dust the almonds with matcha powder (or any other flavoring of your choice).
- Cool and store: Allow the almonds to cool completely. Once cooled, store them in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 239
- Sugar: 17.8 g
- Sodium: 71 mg
- Fat: 16 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 11g g
- Trans Fat: 0
- Carbohydrates: 21 g
- Fiber: 2.2 g
- Protein: 5 g
- Cholesterol: 5.3 mg
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