Sprinkled with cinnamon and sugar, my candied almonds are a cozy treat. They are surprisingly simple to make too, with just 6 ingredients and 5 minutes of prep.
Simple Candied Almonds
If you’re scrambling for a last-minute gift this holiday season, make candied almonds! Chances are, you already have all (or most) of the ingredients on hand already, and everyone who tries them loves them!
This recipe is quite similar to my candied walnuts and candied pecans. I did make a few small changes with though; today I’m using all granulated sugar and no allspice. I just felt like this worked best with the almonds, but I do include notes below if you’d prefer to try them with the same method I use for the pecans.
Why You’ll Love This Recipe
- Quick: they take just 5 minutes to prep, and the rest of the time is spent in the oven. As a bonus, these candied almonds will make your house smell AMAZING while they bake!
- Long shelf life: up to 2 months in the fridge or 6 months in the freezer.
- Enjoy them by themselves, or add them to trail mix or salad (feel free to substitute them for the pecans in my brussels sprouts salad!).
- Makes a perfect homemade gift! I love gifting them during the holiday season (and they have a bit more nutritional value than your average Christmas cookie!).
- Not too sweet since the almond interior tempers the candied shell. They have a lovely flavor!
What You Need
Candied almonds are so simple to make with just six ingredients! Let’s go over them briefly before we dig in.
- Egg white. This recipe is perfect for using up that leftover egg white after making homemade brownies or inside out chocolate chip cookies. Make sure to whisk the egg white and vanilla really well until it is nice and foamy before adding in your nuts.
- Almonds. Look for plain, raw, whole almonds for this recipe.
- Cinnamon. Sweet and just a little spicy, cinnamon pairs perfectly with the sugar and almonds in this recipe.
- Sugar. I opt for all granulated sugar, but you could use half granulated and half light brown sugar for a richer flavor.
- Vanilla and salt. For flavor, of course. Homemade vanilla extract will work nicely here, if you have it!
SAM’S TIP: While I add allspice to my candied pecans, I chose to skip it here. If you’d like to try it, you could add ¼-½ teaspoon, depending on how much you like the flavor.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Candied Almonds
- Whisk together the egg whites and vanilla until frothy.
- Add the almonds and stir until they are completely coated.
- Mix the cinnamon, sugar, and salt together, then pour this over the almonds and toss to coat.
- Evenly scatter the almonds on a parchment lined baking sheet and bake, stirring every 15 minutes. The nuts will look dry when they are done baking.
SAM’S TIP: While you can let them cool, these almonds are also wonderful warm. They make such a cozy treat in the fall and winter!
Frequently Asked Questions
Quite a long time, actually! If you store them in the freezer, they will last up to 6 months. If you store them in the fridge, they will last up to 2 months. Just make sure to keep them in an airtight container, and they’ll be just as tasty as they were when fresh.
When your almonds are finished baking, they should appear dry, not wet or shiny, in the oven. If yours still look wet after 45 minutes, give them a good stir, make sure they’re scattered evenly over your baking pan, and continue to bake in 5 minute intervals.
If you love these candied almonds, try my lace cookies next!
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 2 cups (290 g) raw whole almonds
- ⅔ cup (133 g) granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon table salt
- Preheat oven to 250F (120C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine egg white and vanilla extract and use a whisk to whisk vigorously until frothy (about 45 seconds).1 large egg white, 1 ½ teaspoons vanilla extract
- Add almonds and stir until completely coated with the egg white mixture.2 cups (290 g) raw whole almonds
- In a separate dish, whisk together sugar, cinnamon, and salt until well combined.⅔ cup (133 g) granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon table salt
- Pour sugar mixture over almonds and use a spatula to gently toss ingredients together until almonds are completely coated with the mixture.
- Scatter almonds evenly over prepared baking sheet. Transfer to center rack of 250F (120C) oven and bake for 45 minutes, stirring every 15 minutes. When finished, the almonds should appear dry.
- Allow to cool before enjoying.
SugarFor a richer flavor, substitute half of the granulated sugar for light brown sugar.
StoringStore in an airtight container at room temperature. A cool dark place is preferred. Almonds will keep in the refrigerator in an airtight container for up to 2 months, or in the freezer for up to 6 months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.