Akide candy is a traditional candy product coming from Ottoman kitchen, and also known as hard candy. Quality Akide has tough, bright and glassy characteristics and these properties can be preserved for a long time. However, the major challenge in the production of Akide candy is that it loses its hardness as well as bleaches and tarnishes as a result of the bubbles formed in its structure and getting humidified from the environment. In this study, it was aimed to compare the effect of spray cooking (138 ^oC) under vacuum on the quality of end product with that of the classic cooking (168 ^oC). As a result of the preliminary tests applied using 5 Kgs of sugar pulp, it was concuded that sprayed vacuum system with 500 milibar vacuum ap­plication at 135 ºC resulted in optimum norm, however, 138 ºC was observed to be more suitable in respect of the industrial production conditions carried out on 50 kg. For this purpose, color analysis (L, a and b), water absorption analysis during 15 days at 65±5% humidity (hygroscopicity), solubility analysis in water at 37 ºC to estimate mouth solubility and sensory analysis to determine aromatic profile were conducted. As a conclusion, it was determined that spray cooking under vacuum resulted in quite harder and vitre­ous structure product with much longer shelf life and better product in respect of protection of color and aromatic profile than did classical cooking.