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Almond candy is a sweet treat made from almonds and sugar.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Almond candy (20 g) has 94 calories. That works out to 470 calories per 100 g. It contains 12.4 g of carbs, 1.7 g of protein, 4.2 g of fat and 1 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 20 g
94
KCAL / 20G
Carbs
12.4g
· 5% DV
Protein
1.7g
· 3% DV
Fat
4.2g
· 5% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 7% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 0.32 g | 2% |
| Trans fat | 0 g | |
| Sodium | 1 mg | 0% |
| Total carbohydrate | 12.4 g | 5% |
| Fiber | 1 g | 4% |
| Protein | 1.7 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 20 g | 94 kcal |
| 1 g | 1 g | 5 kcal |
| 1 piece (small) | 10 g | 47 kcal |
| 1 ounce (medium) | 28 g | 132 kcal |
| 1 serving (medium) | 30 g | 141 kcal |
| 1 piece (large) | 40 g | 188 kcal |
| 1 serving (large) | 50 g | 235 kcal |
| 3 piece (medium) | 60 g | 282 kcal |
| 100 g | 100 g | 470 kcal |
| 1 pack (whole) | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
Almond candy is a confection made by coating almonds in a layer of sugar. In this FAQ, it means whole almonds with a crisp sugar shell, rather than almond brittle or a soft almond paste.
Almond candy is made by stirring almonds in heated sugar syrup until the sugar crystallizes around them. Keep the almonds moving as the coating forms, then spread them apart to cool so they do not set in a clump.
They can refer to the same kind of sweet: whole almonds covered in a hard sugar shell. “Jordan almonds” usually describes the familiar sugar-coated confection, while “almond candy” can also refer to other almond-based sweets.
No. Almond candy in the sugar-coated style has a whole almond at its center and a crisp outer shell. Marzipan is a soft mixture of finely ground almonds and sugar, shaped into pieces rather than coated around a whole nut.
The bright color comes from coloring added to the sugar coating, not from the almond itself. The coating can also be left white or made in different colors, depending on the tradition or occasion.
Sugar-coated almonds are popular wedding favors because they are easy to portion, wrap, and share with guests. In some traditions, they also carry symbolic wishes for the couple, so the candy has a ceremonial role as well as a sweet one.
Yes, roasted almonds can be used for almond candy. They give the finished sweet a toastier flavor than the usual plain almond, though a very oily surface may make the sugar coating adhere less evenly.
Yes. Food coloring is optional, so almond candy can be made with a plain white sugar coating. Omitting coloring changes its appearance, not the basic method of forming a sugar shell around the almonds.
Store almond candy in an airtight container in a cool, dry place away from direct sunlight. Moisture can make the crisp sugar shell sticky, so keep the container sealed rather than leaving the candy exposed.
Yes, almond candy can raise blood sugar because its coating is made mainly of sugar. The almonds do not cancel out the sugar; people managing diabetes should account for it in their meal plan.
Vitamins
Vitamin E
1.5mg · 10% DV
B2
0.04mg · 3% DV
Folate
7µg · 2% DV
Biotin
0.5µg · 2% DV
Minerals
Manganese
0.24mg · 10% DV
Copper
0.06mg · 7% DV
Phosphorus
32mg · 5% DV
Magnesium
17mg · 4% DV
Potassium ⭐
62mg · 2% DV
Sodium
1mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 calories in 1 piece (medium) (20 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.
Almond candy is made by coating whole almonds in sugar. Some versions have a thin, smooth shell, while others are crisp and more generously coated; Mardin in southeastern Turkey is especially known for its traditional sugar-coated almonds.
It is served as a small sweet with coffee or tea, offered to guests and enjoyed during celebrations. The almonds bring some protein, fibre and fat, while the sugar coating makes it a carbohydrate-rich treat. Its sweetness pairs well with unsweetened coffee or tea, and a single piece can be enough when you want just a little something after a meal.
Medium
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.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.32g
MONOUNSATURATED
2.64g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 96:1
Above the ideal 4:1 (96:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.