Candied Almonds
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Level up your snack game with my homemade candied almonds recipe. It’s made with only four ingredients and a skillet option.
How do you elevate the humble almond? Candy it up. Some may think cinnamon sugar almonds are just for the holiday season, but for my family and me, it’s a daily snack. As much as I love plain salted and roasted almonds, nothing beats the flavor of these caramelized almonds.
I tested this recipe using white, brown, and even sugar substitutes to see which would yield the best results. The white sugar gave the crispiest candy shell, while brown sugar made them slightly chewier and more caramel-like. My family and I preferred the white sugar version for snacking, but the brown sugar batch works well as a salad topping or as an addition to a trail mix.
While I prefer to use the oven to whip these up, I’ve also tested them in a skillet, so you have options.
Table of Contents
Why trust my candied almonds recipe
- Crispy, crunchy, and sweet. It’s amazing what you can do with a handful of almonds and a little patience!
- The perfect snack or gift. I love gifting little treats to my friends and family; when I do, I always make a double batch for myself!
- They have a long shelf life. One month room temp, two months in the fridge, or six months in the freezer.
- Versatile. Crush them on top of salads, fold them into a trail mix, or use them to make my Almond Roca.
What readers are saying
★★★★★ – “I made the skillet option, and it was so easy” – Tamra
★★★★★ – “So easy to make and great in a homemade trail mix.” – Felicity from Facebook
Key Ingredients
Find the printable recipe with measurements below.
- Almonds. You’ll want to use raw and unsalted almonds. I typically get a big package from either Costco or Trader Joe’s. They are affordable and work well for candied nuts.
- Granulated sugar. I tried white sugar and brown sugar, and I preferred the sweet crunch of white sugar. That said, brown sugar can also work.
- Cinnamon. A must for candied nuts!
- Egg white. The egg white creates a thin protein coating that binds the sugar-spice mix to the nuts and prevents scorching, a trick I picked up in culinary school.
How to make candied almonds
Step 1- Prep. Combine the sugar and cinnamon in a bowl.
Step 2- Whip the egg white until frothy.
Step 3- Combine. Add the almonds to the egg white mixture until fully coated. Add the sugar mix and mix well.
Step 4- Bake. Transfer the almonds onto a lined baking sheet and bake for 20 minutes, stirring halfway through.
Oven-free option!
If you’d prefer to make these candied almonds in a skillet, I have you covered!
Add the sugar and cinnamon, along with 1 1/4 cups of water, in a saucepan or skillet over medium heat. Let everything simmer until a syrup forms. Add the almonds and mix until combined. Transfer onto a lined sheet to firm up.
Arman’s recipe tips
- If you want an ultra-crispy finish, let the nuts cool completely on the baking sheet- the candy shell hardens as it sets.
- Cut the carbs. Swap the sugar for a sugar-free sweetener. I tested allulose, monk fruit sweetener, and stevia. Allulose was the only one that caramelized.
- Add spices. Try ground cinnamon, nutmeg, or pumpkin pie spice.
- Or a pinch of salt. To elevate the other ingredients.
- Serve them warm. While I usually serve these at room temperature, they taste really good fresh off the stove.
Frequently asked questions
Yes! You can swap the egg white for about one tablespoon of maple syrup (or even water in a pinch). Maple syrup helps the sugar-spice mix stick, but it doesn’t prevent scorching the way egg white does. That’s why the maple version is chewier, rather than extra-crunchy.
Stickiness usually means the sugar didn’t cook long enough to crystallize. Keep baking (or simmering, if using the skillet method) until the almonds look dry, sandy, and slightly gritty- that’s the sugar crystallizing onto the nuts. Don’t worry, they’ll harden into a shiny, crunchy shell as they cool.
My sugared almonds make a fantastic holiday or hostess gift. Once cooled, transfer them to glass jars or clear gift bags and tie with a ribbon for a festive touch. Stored properly, they’ll stay fresh for weeks.
Storage instructions
To store: Leftover candied nuts can be stored in an airtight container at room temperature for up to one month or in the fridge for two months.
To freeze: Place almonds in a ziplock bag and store in the freezer for up to six months.
✅ Nutrition reviewed
Since these almonds provide dietary and nutritional swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Candied Almonds
Video
Ingredients
- 3 cups almonds raw
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 large egg white
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the sugar and cinnamon.
- In a large bowl, whisk the egg white until frothy.
- Add the almonds to the egg white mixture until fully coated. Add the sugar mixture and mix until combined.
- Transfer the almonds onto the lined sheet and bake for about 20 minutes, stirring halfway through.
- Remove the almonds from the oven and let them cool for 5 minutes before stirring once more to prevent clusters.
Notes
- Skillet/Stovetop option: Add the sugar and cinnamon, along with 1 1/4 cups of water, in a saucepan or skillet over medium heat. Let everything simmer until a syrup forms. Add the almonds and mix until combined. Transfer onto a lined sheet to firm up.
- Leftovers: Keep for one month at room temperature or two months in the fridge. You can freeze them for up to 6 months.
Nutrition
More holiday snacks
Originally updated March 2023
I just made your candied pecans recipe on the stovetop and it is fabulous! I decided to make a batch of candied almonds on the stovetop and followed this recipe, adding 1 1/4 cups water. It seems like I am just boiling the almonds with so much water compared to 1/4 cup water with the candied pecans recipe. Is that correct to be using 1 cup more water for almonds versus pecans?
I’m just going to continue to cook these until a syrup forms. Hopefully, they will crystallize and be as yummy as the candied pecans.
I just made your candied pecans recipe on the stovetop and it is fabulous! I decided to make a batch of candied almonds on the stovetop and followed this recipe, adding 1 1/4 cups water. It seems like I am just boiling the almonds with so much water compared to 1/4 cup water with the pecans recipe. Is that correct to be using 1 cup more water for almonds versus pecans?
I’m just going to continue to cook these until a syrup or crystals form. Hopefully, they will crystallize and be as yummy as the candied pecans.
I made the cinnamon almonds today, Dec. 18th and they turned out great. I will be using this recipe again. Easy gifts. 🎄🎄2024
I made these stovetop method using cardamon, brown sugar, and pure pear juice. I think next time I’ll double the spice and increase my sugar to make sweeter and bolder flavors. It’s a good recipe guide!
My mother loves almonds a lot. I really want to surprise her with this for Christmas.
Excellent recipe. I have also used pecans and walnuts in lieu of almonds
This was such a good recipe for candied almonds- best I’ve ever made!
I am severally allergic to egg whites!! My tongue swells & my throat starts to close. So my question is can anything else be uses in replacement of egg whites???
Make the skillet option- no egg white needed
Cinnamon is mentioned, but not in the list of ingredients. How much? I’m looking to replace cinnamon with turmeric because it’s really good that way:)
These are so addictive I might need a 12-step program! The precious few I have given away, have been given rave reviews also. I never thought I would ever make something “candied!”
I followed this recipe using the sugar-sub I had onhand, which was erythritol and everything was great – except the erythritol left a slight menthol after taste which is not in keeping with the recipe. Also, I may have overcooked them a bit b/c I wasn’t sure they would set up. The did so beautifully.
I made this recipe exactly as written and the results were fabulous! Could not be more delicious. The reason I’m writing is to share a tip. After stirring the almonds a few times after taking them off the heat I stepped away for about 5 minutes. When I returned, they were hopelessly stuck together and stuck to the bottom of the pan. I put them back on low heat and was able to separate them after a few minutes. Next time, I’ll pour them onto a Silpat to cool.
Fabulous- Thanks Sharon!
That was our business before COVID! Nothing better than walking through a mall or being at an event and smelling the cinnamon roasted almonds and getting them fresh.