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.

White bowl full of candied almonds.

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!

White takeout containers with blue ribbons tied around them filled with candied almonds.

One Year Ago: White Bean Turkey or Chicken Chili
Two Years Ago: Chocolate Peppermint Cookies

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Candied Cinnamon & Sugar Almonds

Yield: 8 Servings (2 cups of candied almonds)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
4.34 stars (12 ratings)
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Ingredients

  • 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

Instructions 

  • 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.
Author: Mel
Course: Appetizer, Dessert
Cuisine: American
Method: Bake
Serving: 1 Serving, Calories: 261kcal, Carbohydrates: 21g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Sodium: 83mg, Fiber: 4g, Sugar: 15g

Recommended Products

Cookie Sheet {Half Sheet Pans}
Electric Hand Mixer
Mixing Bowl

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.

frothy egg whites in a glass bowl with beaters whipping them

After a minute or so the egg white is even more foamy! Exciting stuff, eh?

egg whites getting beaten and foamy in a glass bowl

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.

stiff peaks of egg whites in a glass bowl

Add the vanilla and water and mix again until the egg white is stiff.

beaten egg whites and vanilla extract in a glass bowl

Add in the almonds and gently mix.

almonds on top of stiff egg whites

In a small bowl, combine the brown sugar, cinnamon and salt. And mix it up.

brown sugar and cinnamon in a black bowl

Add the brown sugar mixture to the egg white/almond mixture.

egg white coated almonds with brown sugar on top in a glass bowl

Gently stir it all up.

glass bowl with almonds and brown sugar mixture

Turn out the almonds onto the prepared baking sheet.

candy coated almonds piled on a tinfoil lined cookie sheet

Spread ’em.

candy coated almonds being spread on a tinfoil lined cookie sheet

When they are in the best even layer you can manage, pop them in the oven.

candy coated almonds spread out on a tinfoil lined cookie sheet

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.

candy coated almonds being stirred on a cookie sheet with a wooden spoon

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.

candy coated almonds on a cookie sheet that have been baking until golden brown

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.

a hand holding a candy coated almond in their fingers above a sheet of candy coated almonds

Let the almonds cool completely before serving or packaging.

candy coated almonds on a lined cookie sheet

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