Some nonstick pans are too slippery to make candied almonds. If you have a cast-iron pan, I recommend using a cast iron pan. Or a sautee pan that has been used for a bit. If your non-stick pan is too slippery, the sugar will never crystalize and you will end up with a pan of burnt sugar or brittle. I have never tested this recipe in ceramic pans therefore I don't know if they would work.