Posted Oct 21, 2020, Updated Mar 18, 2024 These homemade candied almonds are better than the cinnamon roasted nuts you find at the mall or fair (like these cinnamon sugar pecans)! They are easy to make with only 6 ingredients and make your house smell like absolute heaven while they’re roasting! These cinnamon roasted almonds can be eaten warm as a sweet snack, served as a salad topper, etc. They also make great gifts for friends and neighbors for the holidays! Wrap them in a cute cellophane bag or mason jar and give your loved ones an extra special treat they will love! Plus, they’re freezer-friendly, so you can make a large batch and munch on them for months!
Candied Almonds: Ingredients & Substitutions
Raw Almonds. Use raw, unsalted almonds in this recipe. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success (try these candied pecans and candied walnuts)! Egg white. I do not recommend making any substitutes for the egg white. Vanilla Extract. Technically you can substitute 1 Tablespoon water for the vanilla extract, although I do not recommend that substitution. Use pure vanilla extract for the best flavor. Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar almonds. Fine Sea Salt. If you only have iodized table salt, you will need to cut the amount of salt in half. Ground Cinnamon. Use a high-quality ground cinnamon for the absolute best flavor.
How to Make Candied Almonds
This candied almonds recipe is so easy! As always, we’ll walk through the process step-by-step, and don’t forget to watch the video. Begin by combining the sugar, sea salt, and cinnamon in a medium bowl, then set it aside. Next, beat the egg white and vanilla with a whisk until frothy (about 1 minute). I use whisk and beat by hand, but you could use a hand-held mixer. Then, add the almonds to wet mixture and stir until evenly coated. Once the almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the almonds. Spread the almonds evenly, in a single layer, on the prepared baking sheet. Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Even if they look done after 45 minutes trust me and bake for the full hour. Baking them low and slow is the key to the best candied almonds that retain their crispiness (no soggy almonds here) and light texture. After one hour remove the almonds from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm!
Serve
There is no wrong way to enjoy these cinnamon almonds. I can’t keep my family away from them, so many end up getting eating warm, straight off the baking sheet. Here are some other suggestions:
Serve with this balsamic vinaigrette on a salad for a delicious combo. Sprinkle some on these roasted beets! SO GOOD! Add a few to this burrata salad, brussel sprouts salad and this roasted vegetable quinoa salad! Sprinkle some on top of these overnight oats with yogurt! They make a great topping for the best homemade vanilla ice cream (or this Paleo vanilla ice cream).
Store
This cinnamon roasted almonds recipe makes a lot of nuts. I always make the full recipe and enjoy some, then freeze the rest for later. I like to have them on hand to pull out and use on salads or eat as a snack. Store them in an airtight container at room temperature for up to 2 weeks.
Freeze
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