Candied Cinnamon & Sugar Almonds
These candied cinnamon & sugar almonds are beyond easy and delicious and are a heck of a lot cheaper to make at home than buy at the mall!
Everyone, please welcome these absolutely terrific and easy cinnamon sugared almonds. You know, like the kind you pay an armload for at the mall.
The almonds are coated in a silky cinnamon and sugar coating that turns crunchy and candy-like in the oven.
These babies are positively addicting and packaged in a cute tin or box and wrapped in a ribbon they make a delightful, edible holiday gift.
The real bonus? They are easy-peasy-lemon-squeezy (as my 6-year old likes to say) to make and I even included step-by-step photos. So what are you waiting for, make some!
One Year Ago: White Bean Turkey or Chicken Chili
Two Years Ago: Chocolate Peppermint Cookies
Candied Cinnamon & Sugar Almonds
- 1 egg white
- 1 teaspoon cold water
- ½ teaspoon pure vanilla extract
- 2 cups unsalted almonds
- ½ cup (106 g) packed light brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
- In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well.
- Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
Recipe Source: from my sister, Cerissa!
Here’s the egg white after being beaten for about 30 seconds. It is starting to get foamy but has a while before stiff peaks form.
After a minute or so the egg white is even more foamy! Exciting stuff, eh?
Here we go, baby. This is how you want the stiff peaks to look…stiff! It usually takes me and my mixer about 4-5 minutes to get to this point. It will vary based on the temperature of your egg white, mixer speed, etc.
Add the vanilla and water and mix again until the egg white is stiff.
Add in the almonds and gently mix.
In a small bowl, combine the brown sugar, cinnamon and salt. And mix it up.
Add the brown sugar mixture to the egg white/almond mixture.
Gently stir it all up.
Turn out the almonds onto the prepared baking sheet.
When they are in the best even layer you can manage, pop them in the oven.
Flip and stir every 15 minutes or so. This will be messy and you’ll be questioning my sanity as it seems like all the coating is running off. Don’t worry, it works, I promise. This is me stirring the almonds after about 15 minutes. Not even close to being done as you can see.
This is after about 45 minutes. Close, but not quite done yet. You’ll have less mess on your baking sheet because I forgot to grease mine. Oops.
To test for doneness, I grab one of the toasty almonds in my fingers and gently press to see if the coating is hard and crunchy. If some of it stickily sticks to your fingers, they need more time in the oven. These look just about perfect.
Let the almonds cool completely before serving or packaging.
70 Comments on “Candied Cinnamon & Sugar Almonds”
Can you use pasteurized egg white product for this?
Totally making these tomorrow.
Has anyone tested the outside limit of how long these will keep? – thinking of making today and putting in sterilized (but not vacuum sealed) glass jars and hoping they keep till at least Christmas day – so around three weeks.. Just hoping they don’t go sticky?
Very good. I have made it three times so far. The first two times I made the recipe as written and it was very good. The third time I wanted to make it sweet and savory. I added 1/8 teaspoon of cayenne, 1/2 teaspoon cumin and 1/2 teaspoon dried ground orange peal. The cayenne made it very slightly spicy. We could not taste the orange peel or the cumin. If I make it again I might try adding 1 teaspoon of the cumin and orange peel and/or some curry powder or chili powder. Has anyone else made this recipe into a spicy blend? If so what are the measurements of spices?
I used raw almonds, and the texture at the end was not as crunchy as I would have liked so I increased the temperature to 350 for the last 15 minutes to get a higher roasting temperature and increase the crunch in the nuts.
Not sure if anyone will find this helpful, but this recipe can be veganised by subbing the water from canned chickpeas for the egg white. Treat it the same way by whisking til it forms peaks and add sugar.
Delicious recipe, totally addictive and for that I thank you Mel!
That’s a great tip, Claire – thank you!
I was making some caramel and fudge to send off to my husbands work associates and needed one more thing to add to the mix. These nuts were perfect! Delicious, easy and yummy! Thanks for another great recipe!
Thanks for your reply about vacuum-sealing the almonds. Just a quick note to say what I should have said when I sent my question — I love your site, Mel!!! You had me from the moment I read your bio. Couple that with fantastic recipes and voila! Thank you.
If I vacuum-pack these almonds, how long will they last?
I’m not sure – I’ve never done that and I’m not sure how long vacuum sealing keeps nuts fresh. You might try googling.
Hi Mel, I made these over the weekend and they were wonderful! Last night I made them again, except with pecans and they were also wonderful!
Can’t believe how simple this is. I just love it. I will make it over an over. Thanks
Just made 3 batches and they turned out sooo yummy! Thanks!
Made these last year and couldn’t wait to make them again this year! They’re always a hit with my guests! This is a great recipe, I almost always double it!
Just finished making a batch of these & they’re so good! Only difference is I used a toaster oven instead and it took about 20mins. Much faster than an oven but had to stir every 2-3mins to prevent it from getting burnt. Thanks for a great & simple recipe! 🙂
I just made these, they’re wicked easy and are so good! Thank you for the recipe!! 🙂
Just made the Candied Cinnamon & Sugar Almonds….absolutely delicious!!! Thanks again for a great recipe!
We also did this with pecans as well. Turned out perfect!
Oh I just made these this evening! they. were. so. DELICIOUS!!!!!!!!!!! Its already been requested by my family to make lots lots more! Thanks for the recipe!
Wow, superb blog layout! How long have you been blogging for?
you make blogging look easy. The overall look of your web site is fantastic,
let alone the content!
Loved your step-by-step photos! I made your recipe and wrote a post about it on my blog. Here it is!
Hi! This recipe is fantastic! My husband and I couldn’t stop eating them! I put it on my blog with a link to yours, thank you very much for sharing it :)) Bye Sabrina from Rome, Italy.
Ayesha – it is 250 degrees F.
Hi Mel…stumbled upon ur recipe and looks too good not to try.one q tho,should my oven b preheated to 250 degrees celcius/farenheit?? Thnx
I made these last night, and they are incredible!! Thank you so much for this delicious recipe. I ate more nuts last night than I think I have in my entire life. I cannot wait to make this again!
Anne – so glad you loved this! And hey, nuts have protein, so eat up, right??
These are delicious! Thanks for sharing. We’ll be making these again next year for sure!
I made a triple batch of these last night, and they are awesome!! I gave my husband a small handful and bagged the rest up for gifts. I later noticed one of the bags was torn…my husband finally confessed that he accidentally tore it while trying to swipe more almonds! We will definitely be making more of these! Thank you!!
Whitney – that’s hilarious about your husband, the little sneak. Glad the almonds were a hit!
I have to be honest and tell you that I have often made candied nuts to package as a gift but a taste of one soon becomes two, three, a handful and before I know it we’ve eaten all but a few. This brings me to the next part of my comment, part of me hopes these don’t taste THAT good, so perhaps they make it into the candy bags. 🙂
I actually bought a little package of the cinnamon pecans at the mall just this morning and it reminded me that I had seen a post on your site somewhere with this recipe. I am so making these this weekend!
I just made these! They are delicious. I used pecans instead, and they are fabulous. Thanks for the recipe.
Thanks, Annie – I can’t wait to try these with pecans. I’m glad they worked out so well!
Roasted or raw almonds? Does it matter?
Rebecca – I used raw but I don’t think it will really matter one way or the other.
This is the first time I made sugared almonds. They came looking gorgeous! So easy to make too! I banged out a batch last night. I will be adding them to the candy trays I am making for my husband’s best clients. Thanks for posting!
Dena – I’m so glad they turned out so well for you!
How long do these stay fresh if I have them in a baggie? I want to make some before I travel home for Christmas and I want them to still taste good.
Joy B. – if these are stored in an airtight container, they should stay fresh for up to a week (especially in a dry climate).
Made these today and LOVE them. These have always been my guilty pleasure whenever I go to a health food store. However they are about 7 dollars a pound…yikes! Now I can MAKE THEM!!!!!!
bring. it. on. i thank you for easing into it with this somewhat mild (by comparison) recipe. delicious!
These look so good! I want to make these, but I don’t want to use egg whites. Do you know of a substitute?
Christine – you could try using meringue powder (Wilton sells a brand at most craft/baking stores). I can’t guarantee the results but it’s the only thing that I can think of to sub for the egg whites.
There is nothing better than cinnamon roasted almonds, yummm. I bought some yesterday in bulk, must have known there was a recipe posted 😉 This looks like one of the better recipes I have seen. Making it!
Good thing I made a double batch or there would not have been any left to send in my daughter’s Christmas package! She is just across the way from you in Rochester, MN-serving a mission for our church. She will be so excited to get these yummy almonds. Thanks Melanie for another great recipe. : )
Lani – what a great idea to package these up to send. I wouldn’t have thought of that but they would probably fare really well. I hope she loves them!
Yum.. I make similar nut mix as well, instead of brown sugar and eggs whites. First, I’ll just fried the nuts until it turns golden brown. Sauteed them with caramel made with sugar. Your almonds turned out so well, looks delish!!!
Yum! My husband and father-in-law love these. They’d be great stocking stuffers! Have you tried them with other nuts?
Tessa – I haven’t tried them with other nuts but from the other comments, it seems like pecans would be a good substitution!
yay, yay, YAY!!! I’m so excited about your Sugar Rush posts!! I missed it last year but read all of the Sugar Rush posts since finding your blog and I am excited about this years treats!! These almonds look delicious! 😀
I love you just because of the caption that has the phrase “stickily sticks to your fingers”
I can’t wait to make some of these! I might need a test batch or 4 before I decide if I want to package them up for gift giving…
Yum, will definitely make these!!
Yes!! I always make my mother-in-law some sort of treat for her birthday, and this is definitely something she will love! Thank you!
Helloooooo Sugar Rush!! My favorite time of year.
I can’t resist these almonds. My daughter and I went to the Rockettes Christmas Spectacular the other night. We were running late so we hurried past the cinnamon almonds to get in our seats. I couldn’t get that smell or those little suckers out of my mind all evening! I have a bag of raw almonds in the pantry. Help, I need willpower to not eat the whole batch!
Oh yes, Melanie! I’m getting a sugar rush just thinking about these sensational looking candied almonds. I only have pecans in the pantry right this minute — which would probably also be excellent prepared this way — but am otherwise I’m good to go on this recipe.
What’s one thing I love more than nuts? Nuts with sugar. YUM. Can’t wait to see what’s coming!
I want to try and make all of the sugar rush items this year. We’ll see how it goes. My wife and I will probably gain 20 lbs. by Jan. 1. 🙂
I just made some of these this morning!! The recipe I followed was a bit different. They were cooked in a saucepan on the stove. DELICIOUS!
Yum! I make a similar nut mix during the holidays, but I add a bit of cayenne pepper to the sugar mix. These look great!
I am attending several holiday parties in the upcoming weeks, and this looks like the perfect hostess gift! I love your step-by-step tutorial, Melanie. I love the packaging, too! 🙂
These look yummy! I will definitely attempt to make them. Then, if any are left, we’ll give out as gifts.
Yummo! Bring on the Sugar Rush!!!
I too make sugared pecans and love those. And I couldn’t wait to try these – so I made them right away, using the raw almonds we keep in the refrigerator. They turned out great!
Janel – you win the award for the fastest person to ever try a recipe. Amazing! And I’m so glad they turned out well.
Oh, the humanity! My doctor just took me off sugar!
I LOOVE to make sugared pecans!! I couldn’t believe how easy they are to make and gave these as Christmas gifts last year! YUM!
yay, I’m so glad you’re doing Sugar Rush again! I just posted my first recipe for the 12 days of Christmas Treats and immediately stopped over here to see if you were doing something similar! 🙂