Candied almonds are perfect for gifting but can also be enjoyed atop salads, yogurt, and more. They’re easy to make and call for just a few ingredients!
Candied almonds are deceptively simple to make. They require just a few basic ingredients and take just an hour to prepare from start to finish — yet they have layers of flavor that make you think they must be a more complicated treat to make.
Not so! The base of any sugared almonds recipe is, of course, almonds. You’ll want to use raw almonds that haven’t been roasted or salted.
From there, the flavor is built with the addition of vanilla extract and ground cinnamon. The cinnamon-sugar coating on the almonds caramelizes slightly in the oven, resulting in the best candied almonds you’ll ever eat.
You can eat these almonds by the handful, or sprinkle them over salads, yogurt, granola, and more!
Ingredients in This Recipe
You’ll need just six ingredients, plus a little water, to make this recipe for cinnamon candied almonds. Because it’s such a simple recipe, it’s important that you use exactly what’s called for in the recipe card below.
Let’s go over what’s needed to candy almonds:
- Almonds: You will need one pound of raw almonds. I don’t recommend using roasted or salted almonds for this recipe.
- Vanilla extract: Pure vanilla extract will deliver the best flavor.
- Egg white: Helps bind the cinnamon-sugar mixture to the almonds and makes for a glossy candy coating once the almonds have been baked. Save the egg yolk for an omelet or use it to make a batch of my small batch chocolate chip cookies!
- Granulated sugar: Adds sweetness and melts to create a crunchy candy coating while the nuts bake in the oven.
- Ground cinnamon: The nuts don’t taste overwhelmingly of cinnamon, but the cinnamon adds a subtle flavor and also sweetness.
- Salt: Enhances the vanilla and cinnamon flavor and balances out the sweetness of the sugar.
How To Make Candied Almonds
Candying nuts of any variety is a straightforward process. The key thing to remember is to stir the sugared almonds periodically as they bake to ensure they cook evenly on all sides and so that they don’t burn.
Full instructions are provided in the recipe card at the end of this post, but here’s an overview of the baking process:
- Prep the baking sheet: Line your baking sheet with parchment paper and preheat the oven to 300°F (150°C).
- Make the candy coating: To a large mixing bowl, add the egg white, water, and vanilla. Whisk the mixture until it’s frothy and well combined. Add the raw almonds and stir to coat evenly in the egg white mixture. Then, whisk together the sugar, cinnamon, and salt. Pour the cinnamon-sugar mixture over the almonds and stir until they are fully coated.
- Bake: Spread the almonds onto the baking sheet, being careful to ensure they’re in a single layer. The almonds will need to bake for about 45 minutes. I recommend stirring the almonds every 15 minutes to make sure they cook evenly and don’t burn.
- Cool completely: The almonds will need to sit at room temperature until they’re completely cool. The candy coating will continue to crisp up as the nuts cool.
Frequently Asked Questions
If your sugared almonds are sticky rather than crunchy on the outside, it’s likely because you didn’t bake them for long enough. Next time, bake the almonds for an additional 5 minutes. Just don’t be tempted to increase the oven temperature as that could result in burnt almonds!
Again, you likely didn’t bake the almonds for long enough. The almonds will also be slightly soft when they’re still warm, so if you’ve sampled them before they’ve cooled completely to room temperature wait a little longer before eating them.
No, the egg white in this recipe cannot be substituted.
After the almonds have cooled completely to room temperature, seal them in a zip-top bag or airtight container and store them on your counter. They should last up to two weeks.
The almonds can also be frozen for up to two months. However, you’ll want to remove as much air out of your freezer bag as possible to keep the candy coating fresh. When ready to eat, thaw on the countertop for a couple of hours.
- You must line the baking sheet with parchment paper. If you don’t line the baking sheet, the candy coating can stick to the pan and burn.
- Use raw almonds for this recipe. Check to see if your local grocery store has a bulk foods section; that’s often where you’ll get the best deal!
- For spicy-sweet almonds, add one or two shakes of ground cayenne pepper to the cinnamon-sugar mixture. The kick of cayenne offsets the sweet sugared almonds beautifully!
- 1 large egg white
- 1 tablespoon water (15 ml)
- 1 teaspoon pure vanilla extract
- 1 pound raw almonds (464 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
- Add the egg white, water, and vanilla extract to a large mixing bowl and whisk together until well combined and frothy. Add the almonds and stir until they’re fully coated in the egg white mixture.
- In a separate mixing bowl, whisk together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the almonds and stir until all of the almonds are fully coated.
- Spread the almonds onto the prepared baking sheet in a single layer.
- Bake for 40 to 45 minutes, stirring every 15 minutes.
- Remove from the oven and allow to cool completely on the baking sheet.