Almond Dragees
Almond Dragees are crunchy caramelized almonds coated in chocolate and finished with cocoa powder or powdered sugar. This easy homemade version uses simple ingredients to create a crisp, chocolatey candy that’s naturally gluten-free and perfect for gifting or snacking.
Almond dragees are one of the easiest homemade candies you can make, yet they taste like something you’d find in a specialty chocolate shop.
Each bite starts with a crunchy caramelized almond, followed by a layer of rich chocolate and a light dusting of cocoa powder or powdered sugar. The result is a perfectly balanced treat that’s sweet, slightly bitter, and completely addictive.
I first made these in cooking school for a holiday party, and they quickly became my favorite thing on the table. They may look simple, but the flavor and texture are anything but — and once you try one, it’s hard to stop at just one.
The best part? Almond dragees require just a handful of pantry ingredients and a simple stovetop method, making them an approachable candy recipe for any home cook.
Once you try them, it’s easy to see why almond dragees have been a classic confection for years.
Love making candy? Be sure to my recipe for salted caramel chocolate truffles!
Why you’ll love this recipe
- Irresistibly crunchy + chocolatey with a caramelized coating.
- Simple pantry ingredients — almonds, sugar, chocolate.
- Candies are naturally gluten-free and easily dairy-free
- Perfect for gifting or holiday treats.
- Make-ahead friendly — stores well for weeks.
What are almond dragees?
If you’re not familiar with them, here’s exactly what almond dragees are and how they’re different from other types of dragees.
Almond dragees are almonds coated in caramelized sugar, then covered in chocolate and dusted with cocoa powder or powdered sugar.
They’re similar to French-style confectionery dragees, but instead of a smooth candy shell, these have a rustic, textured coating with deep caramel flavor.
Important distinction:
Almond dragees (this recipe): caramelized + chocolate-coated nuts
Silver dragees: decorative sugar pearls used for cakes and desserts
You may also see: hazelnut dragees, espresso or cocoa-dusted dragees, or spiced versions such as cinnamon, cayenne, etc.
Recipe ingredients
- Raw almonds. Use whole, unblanched for best flavor and texture.
- Granulated sugar. Creates the caramel coating. Swap with maple sugar or date sugar as desired.
- Dark chocolate. Bittersweet chocolate balances the sweetness. Substitute with semi-sweet or even milk chocolate depending on your preference.
- Cocoa powder or powdered sugar. For rolling the caramelized almonds in.
How to make almond dragees
These are really easy to make, but there’s a little elbow grease involved as far as stirring the almonds once the sugar has crystallized.
- Make the sugar coating. Cook sugar and water until dissolved, then bring to a boil.
- Add almonds and crystallize. Stir constantly as the water evaporates and the sugar turns grainy and sandy — this is normal.
- Caramelize. Keep stirring until the sugar melts again and coats the almonds in a glossy caramel layer. This is the most important step — don’t stop stirring.
- Cool. Spread the caramelized almonds onto a lined baking sheet and let cool completely.
- Coat with chocolate (in stages). Toss almonds with melted chocolate in 3 additions, letting it set slightly between each layer for a thicker coating.
- Finish. Toss almonds in cocoa powder or powdered sugar until coated then break apart.
Tips for success
- Use a heavy-bottomed pan to prevent scorching.
- Stir constantly during caramelization — it happens quickly.
- Don’t panic when sugar turns sandy — it will melt again.
- Work quickly when coating with chocolate to avoid clumping.
- Freeze briefly between chocolate layers for better coating.
Recipe FAQs
That’s part of the process. The sugar crystallizes before melting into caramel.
Yes, but the bitterness of dark chocolate balances the sweetness better.
Layering creates a thicker, more even chocolate coating and prevents clumping.
Serving ideas
- Add to a chocolate charcuterie board for a fun party dessert.
- Add these candied almonds with chocolate to your Christmas cookie box for a delicious no bake treat.
- Package for holiday gifts — they keep for weeks!
More candy recipes you’ll love:
- Dark chocolate toffee fudge
- Protein peanut butter cups
- Homemade chocolate truffles
- Homemade rocky road candy
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Almond Dragees
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 2 cups whole raw almonds
- 8 ounces dark chocolate dairy free or regular
- 1/2 cup unsweetened cocoa powder sifted
Instructions
- Line a rimmed baking sheet with a silicone mat or parchment paper.
- In a medium pan, stir the sugar with the water over medium heat until the sugar is dissolved, and bring to a boil. Increase the heat to high and add the almonds, stirring constantly with a wooden spoon. During this process, you’re crystallizing the sugar and toasting the almonds. Continue cooking until all of the water evaporates and the sugar becomes very sandy.
- Reduce the heat to medium, and continue to stir until the crystallized sugar begins to melt and caramelize. As the sugar melts, it will begin to coat the almonds. When the nuts are caramelized, immediately pour out onto the prepared pan and spread in a single layer and cool. Once the nuts are cool, place in the freezer while you melt the chocolate.
- Place the chocolate in a heatproof bowl over simmering water and melt until smooth.
- Remove the almonds from the freezer and break up any nuts that are stuck together. Place the almonds in a bowl and pour 1/3 of the melted chocolate over the nuts and stir immediately. Repeat in two more additions, allowing each addition of chocolate to become firm and break up any clusters before adding more. The almonds will appear dry and chalky at this point.
- Sift the cocoa powder or powdered sugar over the almonds and stir to coat completely. If you’re using powdered sugar, make sure the almonds are in a clean bowl before dusting. Enjoy!
Notes
- Recipe adapted from Tante Marie Cooking School, San Francisco, CA.
- Almond dragees keep well in an air tight container at room temperature for up to 2 weeks.
- Dragees may be coated in the same amount of powdered sugar if you prefer that over cocoa powder.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
44 Comments on “Almond Dragees”
Oh yes! I could go through a bowl of these with no problem! Pinned!
I think I did just that. haha Thanks, Trish! đŸ™‚
Marcie, I’m warned but I don’t care đŸ™‚ These look amazing and I’m sure so delicious. I love the sweet/nut combo… yum!
Here I am warning everybody and I sincerely plan to make these more often. I find myself craving them constantly! Thanks, Deb. đŸ™‚
These almonds look amazing Marcie! I’ve been snacking on a can of Jalapeno Smokehouse Almonds and these look like a wonderful change up from spicy almonds. Happy Valentine’s Day!
I love spicy nuts also — these are a nice change of pace when you’ve got a sweet tooth for sure. Thanks, Christin, and I hope you had a great Valentine’s Day! đŸ™‚
This looks amazing!!
Thank you, Ashley! Happy Valentine’s Day. đŸ™‚
I see them all over now in candy shops, etc! It’s like, where have I been? Haha. Thanks, Meghan!
Okay seriously, this recipe has basically all of my favorite things! I’d never even heard of almond dragees, gosh these sound AWESOME!
I’d never heard of them before either, Chelsea, but now I see them all over in bakeries, ice cream shops, etc. with other candies. They’re just incredible and I hope you get to give them a try!
Jamie, it’s so good to hear from you, and I hope you’re doing well! Yes, the arm workout helps to burn off the almonds you will happily consume.
Ok Marcie – here’s how this goes down. If YOU think they look lumpy, bumpy and downright strange, then BY ALL MEANS GIRL, put them in your mouth so you can’t see them – then crunch them and swallow them so they’re hidden forever! EAT ALL OF THEM! For me, they are lovely little morsels to be enjoyed and treasured (away from everyone), so I’m going to put them in my mouth so that no-one can see them – then crunch them and swallow them so they are hidden (and treasured) forever! EAT ALL OF THEM – DECADENCE! I am happy. Pinning!
I know they look strange to people that have never said them, but I couldn’t care less about how they look! They’re just too good, and I really can’t believe it took me this long in life to discover them. If you make them Kristi, savor every bite. Ha
I know I’d go crazy for these little chocolaty almond bites, Marcie! They look so delicious!
Thank you, Georgia! I’m completely hooked on these.
These sound amazing. I can see why you couldn’t stop eating them. I’d definitely have to give them away as gifts, myself, or end up eating the entire batch. Yum!
I will definite have to make myself give more away next time. Thanks, Nicole!
Caramel and cocoa coated almonds? I have self control issues with almonds and peanuts, etc. as it is – this recipe is amazing, Marcie! Pinned!
I have self control issues with plain nuts, too, so these take a lot of willpower! They’re the perfect mix of crunchy, toasty, sweet, and a little bitter. Thanks, Mary Frances!
I swear, I’d eat the entire bowl. These look SO good!
I almost did. Haha. Thanks, Dorothy!
This sounds like such an awesome and tasty snack Marcie! These would be a hit at my house for sure đŸ™‚ I love almonds and would not be able to stop munching on these candied ones – they sound so good with the chocolate and cocoa powder!
Thank you, Kelly! They’re great with powdered sugar too, but I do prefer the cocoa powder. That bitterness combined with the toasted almonds and sweet candy makes them even more tasty. đŸ™‚
Yessss I could easily eat an entire bowl of these! Nuts like this are my favorite! And with all that chocolate … I love it! We’re snowed in today (more like iced in .. crazy) and I think I have everything to make these….
These almonds are deadly I tell ya, but what a great way to go. ha These would be a great snowy-day-before-Valentine’s treat to make. Have a great day in, Ashley! đŸ™‚
Woah, did you say almonds dip in caramel and double chocolate? I’m willing to sacrifice a little elbow grease to make these beauties. I’m pretty sure I wouldn’t be able to stop eating them though.
The elbow grease is worth it, but it was really hard to stay away from them. They were calling my name at all times! Thanks, Ahsley. đŸ™‚