Candied Almonds (Cinnamon Roasted Almonds)

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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!

a bowl of candied almonds
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

overhead view of the labeled ingredients in this candied almonds recipe
  • 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.
overhead view of a bowl of candied almonds

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.

two overhead photos showing How to Make Candied Almonds

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. 

two overhead photos showing How to Make Candied Almonds

Then, add the almonds to wet mixture and stir until evenly coated.

two overhead photos showing How to Make Candied Almonds

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.

two overhead photos showing How to Make Candied 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!

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: 

overhead view of candied almonds after roasting on a baking sheet

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

  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! 
up close photo of Candied Almonds

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 (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 109 votes
Course Appetizer, condiment, Salad, Side Dish, Snack
Cuisine American
Servings 24 Servings (2 TBS each)
Calories 136
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes

Ingredients 
 

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.
Store
Store candied almonds in an airtight container at room temperature for up to 2 weeks. 
Freeze
  1. Let 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: 2TBS | Calories: 136kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 135mg | Fiber: 2g | Sugar: 7g | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




103 Comments

  1. 5 stars
    Making my second double batch as I am posting this. These almonds are better than any I have ever gotten elsewhere. This recipe is a keeper for sure. And I will be sharing. Thanks!

  2. 5 stars
    I’ve made this recipe several times with amazing success each and every time. It is super easy. I’ve tried this recipe with almonds, pecans, and walnuts (separately). All are fabulous! Thanks for this fabulous recipe.

  3. hello i wanted to make these day!! but i have a question. i have tons of bagged dry roasted almonds, am i able to use those??

    1. Do you mean in the instructions? Multiplying the recipe only changes the quantities in the ingredient section – unfortunately it cannot change the written instructions.

  4. 5 stars
    Very easy to follow with great results. I do wish for a thicker candy and more cinnamon flavor but I needed a gluten free snack for my hubby and here is one! Thanks for sharing!

    1. because the liquid from the almonds soaks into the parchment paper instead of the nuts. You can use a silicone baking mat, but really you don’t need either.

    1. 5 stars
      As in the video, I use a non-stick spray. I imagine you could slather the cooking sheet with a thin coating of shortening. The egg whites makes the mixture stick to even non-stick pans if not coated.

    2. 5 stars
      Love this recipe, and have made these almonds several times already in the past year. The almonds are super easy to make, and I’m always sure to have the ingredients on hand at any given time. When neighbors pop by and I happen to be baking these, the house smells so divine that they always ask what is in the oven, and you can see their eyes light up when I tell them.
      I’m planning on making small gift portions to give along with my homemade almond liqueur for friends and neighbors this Christmas.

  5. I’m really looking forward to making these…can a Silpat be used in place of greasing the baking sheet without detriment to the end result? Thanks –

  6. 5 stars
    I’m going to start this review by saying that almonds are not my favorite nut. I love baking with almond flavoring, but almonds are usually the last nut I’ll pick from the mixed nut jar. Well, I made these this morning and I can NOT stop eating them. The only word I can use to describe these are DIVINE! I will definitely be making these again and will probably give these nuts away for gifts come Christmas. Thank you Laura, for a recipe that finally made me adore almonds.