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Chocolate or sugar-coated almond
In season: Winter · Spring · Autumn · Summer
CALORIES
GI
POTASSIUM
FIBER
10 piece (medium) of Almond dragee (35 g) has 179 calories. That works out to 510 calories per 100 g. It contains 19.3 g of carbs, 3.5 g of protein, 9.8 g of fat and 2.1 g of fiber. Its 3 mg of Vitamin E covers 20% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Almond dragee is a confection made by coating almonds in a smooth, hard sugar shell; some versions also have a chocolate layer around the nut. Dragée-style sweets have a long history in European confectionery and are now enjoyed in many places, often as colourful treats for celebrations or gifts.
The shell snaps pleasantly before giving way to a crunchy, nutty centre. Serve almond dragee with coffee or tea, or set it out in a small bowl for guests. The almond contributes protein, fibre and fat, while the sweet coating makes this an energy-dense treat with plenty of carbohydrate. A modest portion works well alongside fruit or after a meal when you want something sweet without making it the focus of a snack.
Selected: 100 g
510
KCAL / 100G
Carbs
55g
· 20% DV
Protein
10g
· 20% DV
Fat
28g
· 36% DV
Fiber
6g
· 21% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 8% · Fat 49%
Vitamins
Vitamin E
8.5mg · 57% DV
B2
0.25mg · 19% DV
Biotin
5µg · 17% DV
Folate
40µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
90mg · 21% DV
Phosphorus
140mg · 20% DV
Calcium
110mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 510 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.5g
MONOUNSATURATED
15g
POLYUNSATURATED
8g
Omega 6:3 ratio 750:1
Above the ideal 4:1 (750:1).
An almond dragee is an almond coated in a hard, usually glossy shell of sugar. Some versions have a layer of chocolate beneath the sugar coating, so the term can describe more than one kind of almond sweet.
Almond dragees are traditional wedding favors in several cultures, including the custom of giving Jordan almonds. Their sweet coating is often associated with wishes for happiness and prosperity, and they are easy to package for guests.
Jordan almonds are a familiar type of almond dragee: almonds covered with a hard sugar shell, often in pastel colors. The name “almond dragee” is broader and may also refer to chocolate-layered or differently colored versions.
Almond dragees are made by building up thin layers of sugar coating around almonds, traditionally in a rotating pan. The layers are dried as they are added, which creates the smooth, hard shell; chocolate-coated versions include an extra chocolate layer.
The classic coating on an almond dragee is mainly sugar, with color and sometimes a finishing glaze. In chocolate versions, chocolate sits between the almond and the outer sugar shell, giving the candy a different texture and flavor.
Keep almond dragees in a tightly closed container in a cool, dry place. Humidity can make the sugar shells sticky, while heat may soften the coating or affect its glossy finish.
Yes, you can make almond dragees at home, but achieving a smooth, even shell takes time and repeated coating. Add the sugar mixture in thin layers and let each layer dry before adding the next.
Some almond dragees contain chocolate, but the classic pastel kind is usually an almond inside a hard sugar shell. Look for a chocolate layer in the product description if you want a chocolate-centered version rather than a sugar-only coating.
Freezing almond dragees is usually unnecessary and can damage their finish. Condensation as they thaw may make the sugar shell damp or sticky, so store them sealed in a cool, dry cupboard instead.
People with diabetes should account for the sugar coating and serving size when eating almond dragees; the almond inside does not cancel out the added sugar. The right amount depends on an individual's glucose targets and care plan.
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Nutrition data compiled from USDA FoodData Central and scientific sources.