Candied Almonds (Cinnamon Roasted Almonds)
Posted Oct 21, 2020, Updated Mar 10, 2025
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This candied almonds recipe is easy to make with 6 ingredients. Homemade cinnamon roasted almonds are even more delicious than the nuts you can get at the mall or fair!
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
- Let roasted almonds cool completely
- Transfer to a freezer-friendly, airtight container.
- Store in the freezer for up to 3 months.
- Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen!
Candied Almonds Recipe FAQS
These last for up to 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.
Yes! These freeze very well. Let them cool completely then store them in an airtight container in the freezer for up to 2 months.
If they are soft you likely did not bake them long enough. Follow the directions exactly. If you did and still ended up with soft almonds, it’s likely your oven isn’t heating to the correct temperature. Use an oven thermometer to check and make sure it’s heating properly.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Candied Almonds (Cinnamon Sugar Almonds)
Ingredients
- 16 ounces raw almonds (about 3 cups)
- 1 egg white
- 1 Tablespoon vanilla extract
- ¾ cup granulated sugar
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 250 degrees F. Grease a large baking sheet. (Do NOT use parchment paper or foil. Bake directly on the greased pan).
- In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
- In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute).
- Add almonds to wet mixture and stir until evenly coated.
- Once 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.
- 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!
- Store in an airtight container at room temperature or in the freezer!
Video
Notes
- Raw Almonds. Use raw, unsalted almonds. I don’t recommend any substitutions, although I have had other people using a variety of nuts with great success.
- Egg white. I do not recommend making any substitutes for the egg white.
- Vanilla Extract. Technically you can substitute 1 TBS 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.
- Let almonds cool completely
- Transfer to a freezer-friendly, airtight container.
- Store in the freezer for up to 3 months.
- Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe. Unfortunately our oven recently quit working so we’re subjected to just using the air fryer which is fine We love the airfire but I did not see any alternatives for any cook times or temperatures nor any rack numbers I’m sure it will turn out just fine Thank you very much again
Hey Scott! I do not own an air fryer (gasp). So I’m unfamiliar with cooking in that particular appliance. Please come back and let me know how it goes for you.
Quick, easy and delicious adding more cinnamon. Followed written directions and my wife loved them. Greased pan with butter giving nuts a slight buttery taste.
Thank you so much Gary!
These came out so wonderful, I wouldn’t change a thing.
Thank you so much, Judi!
I made these and distributed them into jars as gifts this Christmas. They were absolutely delicious and my family love them. I added some coconut flakes into the jar too. In my first tray, I used the correct proportions, and in my second tray I used a bit less sugar because it looked like too much. My first tray definitely turned out better, so my advice is follow this recipe exactly even if it looks like too much sugar!
Love the addition of coconut flakes, Charlotte!
Doubled and followed exactly. It was perfect.
Thank you so much!
Delicious!! Easy to make and so very good!!!
Thank you so much, Pam!
We decided to make a double batch the first time making these but the “about three cups” of almonds doesn’t convert to the double and triple batch so we ended up only doubling the sugar 😅
That being said they’re very good, double sugar and regular sugar
The ingredients should double or triple in the ingredients list but they don’t change in the instructions. For example, if you click the 3X button it changes the amount to 48 ounces of almonds. The notes to the side do not change, and unfortunately that is out of my control. But 3 cups of almonds times 3 would be 9 cups for a triple recipe.
Made my first batch of Candied Almonds….I will never buy them from the store. Easy to make and taste amazing. Followed the directions exactly as written. Thank you so much. Merry Christmas and Happy 2025
I’m so happy you love them, Debra! Merry Christmas!!!!
Love this I added smoked ginger and a pinch of smoked paprika
Made it again with a mixture of almonds and walnuts reduced the temperature to 200 as the walnuts seem to cook faster…the one full hour is very important thank you for a great recipe
I love the sweet/spicy adjustment you made, Cheryl!