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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.

Sugared almonds in a glass jar.

Cinnamon Sugar Almonds

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.

Candied vanilla cinnamon almonds on a baking sheet.

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!

Almonds with a crunchy cinnamon sugar coating.

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.
Candied almond ingredients in bowls

How to Make Candied Almonds

  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or nonstick foil for easier cleanup.
  2. Beat the vanilla and egg white until foamy, then add the almonds and toss or stir to coat evenly.
  1. 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.
  1. 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.

A glass jar filled with candied almonds.

More Recipes Like This

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Candied Almonds
Yield: 8 servings

Candied Almonds

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!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 egg white
  • 2 teaspoons vanilla
  • 1 pound whole, raw almonds (about 4 cups)

Instructions

  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper, silicon baking mat, or nonstick foil for easier cleanup.
  2. Beat the vanilla and egg white until foamy, then add the almonds and toss or stir to coat evenly.
  3. 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.
  4. 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 427Total Fat: 28gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 209mgCarbohydrates: 37gFiber: 7gSugar: 26gProtein: 12g

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Frozen Eggnog Cocktail by A Day in the Life on the Farm

Breakfast and Baked Goods Recipes
Orange Sweet Rolls by Sweet Beginnings
Peppermint Mocha Muffins by Making Miracles

Candy and Fudge Recipes
Candied Almonds by House of Nash Eats
Easy Homemade Christmas Crack Toffee by Blogghetti
Egg Nog Fudge by A Little Fish in the Kitchen Lemon

Pastry and Dessert Recipes
Achu Murukku / Rosette Cookies by Magical Ingredients
Bittersweet Chocolate Bourbon Balls by An Affair from the Heart
Candy Cane White Chocolate Cookies by The Redhead Baker
Candy Crunch Ice Cream Cake by The Mandatory Mooch
Carrot Cake Crinkle Sandwich Cookies by Bear & Bug Eats
Chocolate Covered Cherry Mice by The Spiffy Cookie
Gingerbread Men Cookies by Kathryn’s Kitchen Blog
Peppermint Fudge Cake by Simply Inspired Meals
St Louis Gooey Butter Cake by For the Love of Food