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    Home » Candied Almonds (Cinnamon Roasted Almonds)

    Candied Almonds (Cinnamon Roasted Almonds)

    Published: Oct 21, 2020 · Modified: Aug 16, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This Candied Almonds Recipe is easy to make with just 6 ingredients. These cinnamon roasted almonds are even more delicious than the nuts you can get at the mall or fair, and they're freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc. 

    overhead view of a bowl of candied almonds

    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! 

    overhead view of a bowl of candied almonds

    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)!
    • 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.
    overhead view of the ingredients in this candied almonds recipe

    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' forget to watch the video. 

    Combine Dry Ingredients

    In a small bowl, combine sugar, sea salt, and cinnamon, set aside. Be sure to mix well so the ingredients are evenly distributed. 

    two overhead photos showing How to Make Candied Almonds

    Beat Egg white & Vanilla

    In a large mixing bowl, whip 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. 

    two overhead photos showing How to Make Candied Almonds

    Coat Almonds

    Add almonds to wet mixture and stir until evenly coated.

    two overhead photos showing How to Make Candied Almonds

    Combine Almonds & Dry Ingredients

    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.

    two overhead photos showing How to Make Candied Almonds

    Roast

    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!

    two overhead photos showing How to Make Candied Almonds

    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). 
    overhead view of candied almonds after roasting on a baking sheet

    To 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. 

    To freeze

    1. Let roasted almonds cool completely
    2. Transfer to a freezer-friendly, airtight container. 
    3. Store in the freezer for up to 3 months. 
    4. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen! 

    Recipe FAQS

    How long do candied almonds last?

    These last for up to 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.

    Can you freeze this recipe?

    Yes! These freeze very well. Let them cool completely then store them in an airtight container in the freezer for up to 2 months.

    Why are my candied almonds soft?

    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.

    overhead view of a bowl of candied almonds

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    Candied Almonds

    Candied Almonds (Cinnamon Sugar Almonds)

    Laura
    This Candied Almonds Recipe is easy to make with just 6 ingredients. These cinnamon roasted almonds are even more delicious than the nuts you can get at the mall or fair, and they're freezer-friendly so you can make a batch and enjoy them for months as a snack, on top of salads, etc. 
    5 from 56 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Appetizer, condiment, Salad, Side Dish, Snack
    Cuisine American
    Servings 24 Servings (2 TBS each)
    Calories 136 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • baking sheet

    Ingredients
     
     

    • 16 oz raw almonds (about 3 cups)
    • 1 egg white
    • 1 TBS vanilla extract
    • ¾ cup granulated sugar
    • 1 tsp sea salt
    • 2 tsp 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

    Ingredient Substitutions

    • 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.

    How to store candied almonds

    This 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. 

    How to freeze cinnamon sugar almonds: 

    1. Let roasted almonds cool completely
    2. Transfer to a freezer-friendly, airtight container. 
    3. Store in the freezer for up to 3 months. 
    4. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen! 

    Nutrition

    Serving: 2TBSCalories: 136kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 99mgPotassium: 135mgFiber: 2gSugar: 7gCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post were taken by Jamie from Dishing out Health! 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Nicole

      January 23, 2023 at 6:32 pm

      5 stars
      This recipe rescued some raw almonds that were getting a bit stale! I had success using foil BUT you have to make sure the dull side of the foil is up. Sprayed the dull side and worked great. Thanks!

      Reply
    2. Nellie

      January 17, 2023 at 6:23 pm

      Just wondering why you say to not use parchment paper?

      Reply
      • Laura

        January 18, 2023 at 7:00 am

        The parchment paper soaks in the wet mixture - so instead of it all being nicely roasted to the nuts, it gets stuck to the paper. you can use a silicone baking mat but honestly you don't need to line the pan with anything.

        Reply
    3. Elle

      January 15, 2023 at 7:21 pm

      i love these but would love to make them vegan. Can i replace the egg with something else that is vegan friendly ?

      Reply
      • Laura

        January 16, 2023 at 6:51 am

        I have never tried replacing the egg, I'm sorry!

        Reply
    4. Natalie

      January 12, 2023 at 11:28 am

      Hi Laura, can we use coconut sugar in place of granulated sugar? Also, if using a convection oven, what temperature should we use? Thanks for your help and can't wait to try this!

      Reply
    5. Christine

      January 07, 2023 at 6:22 pm

      5 stars
      I made these using raw almonds and roasted almonds. The raw almonds were spectacular! The already roasted almonds were good but not as good as using the raw almonds.

      Reply
      • Laura

        January 07, 2023 at 7:25 pm

        Thank you Christine!

        Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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