Crunchy, sweet Cinnamon Candied Almonds are an irresistible snack that always make me think of Christmas! They are baked in the oven at a low temperature and are foolproof!
I most definitely have an obsession with almonds and their crunchy, toasty goodness. Some of our favorite recipes using them are Butter Almond English Toffee, Burnt Almond Cake, or Toasted Almond Ice Cream.
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It has been an age since I went to a mall in Utah during December, but I remember walking past kiosks at Christmas time that were set up to sell paper bags of these warm, candied almonds. Do they still do that in Utah? Because I can’t find these candied almonds in California! They are absolutely my weakness and I just can’t get enough of them!
I decided that I needed to take matters into my own hands and make candied almonds at home! There are a couple of ways this can be done. A really traditional way is to do it on the stovetop, cooking almonds in sugar and stirring until the sugar melts, then crystallizes. It’s actually something that you get at German Christmas markets during the holiday season. But I have had mixed success with that approach every time I have tried it, and I wanted to share a recipe for candied almonds that I was confident ANYBODY could pull off without a problem.
Enter these easy oven roasted candied almonds! They take a little bit longer (an hour, to be precise), but the actual effort involved is much less than standing at a stove stirring for 15 minutes. Instead, you just toss your almonds in beaten egg whites with sugar, cinnamon, and vanilla, then spread them on a baking sheet and pop them in the oven.
Give them a stir every fifteen minutes and voila, you’re all done! It’s maybe 5 minutes of actual work and you never run the risk of burning your almonds!
These are fantastic for adding to a cookie plate because they are so unusual and snackable! You can also chop them up and add them to any salad for a sweet crunch!
Ingredients
- Sugar: I used both brown sugar and granulated sugar to make these candied almonds.
- Ground cinnamon: I love the simple, classic flavor of ground cinnamon on my almonds, but you could try switching things up using a chai spice blend instead.
- Salt: A little bit of salt keeps these from being bland.
- Egg white: This helps the cinnamon and sugar stick to the almonds.
- Vanilla: I love the flavor of vanilla with these almonds!
- Raw almonds: Whole, raw almonds with their skins on are best for this recipe. I buy them in bulk at Costco and keep them in the freezer so I always have some on hand.
How to Make Candied Almonds
- Preheat oven to 250°F. Line a baking sheet with parchment paper or nonstick foil for easier cleanup.
- Beat the vanilla and egg white until foamy, then add the almonds and toss or stir to coat evenly.
- Add the cinnamon and sugar, tossing again to distribute it evenly almond the almonds, then spread in a single layer on the prepared baking sheet.
- Roast for 1 hour, stirring every fifteen minutes. Cool, then enjoy!
Storage
These candied almonds will keep for 1-2 weeks in an airtight container at room temperature.
More Recipes Like This
- Candied Walnuts
- Puppy Chow (aka Chex Mix Muddy Buddies)
- Chocolate Pecan Pralines
- Chocolate Almond Biscotti
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Candied Almonds Recipe
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 pound whole raw almonds (about 4 cups)
Instructions
- Preheat oven to 250°F. Line a baking sheet with parchment paper, silicon baking mat, or nonstick foil for easier cleanup.
- Beat the vanilla and egg white until foamy, then add the almonds and toss or stir to coat evenly.1 large egg white, 2 teaspoons vanilla extract, 1 pound whole raw almonds
- Add the cinnamon, sugar, and salt, tossing again to distribute it evenly almond the almonds. Spread the almonds in a single layer on the prepared baking sheet.½ cup light brown sugar, ½ cup granulated sugar, 2 teaspoons ground cinnamon, ¾ teaspoon salt
- Roast for 1 hour, stirring every fifteen minutes. Cool, then enjoy!
Notes
- These will keep for 1-2 weeks at room temperature in an airtight container.
I’m making these today. When does the salt get added?
It gets added at the same time as the cinnamon and sugar.