Sweet and crunchy Candied Almonds are so easy to make and even easier to eat! With just a handful of ingredients, this delightfully easy recipe makes for a delicious holiday gift and is the perfect topping for desserts, breakfasts and salads! This really is the best candied almond recipe you’ll ever try!
Love almonds? Make sure to try my Almond Joy Cookies, Almond Bear Claw and Green Beans Almondine!
Candied Almonds Recipe
This classic recipe for homemade Candied Almonds is easy and delicious! It’s a favorite around the holidays but we enjoy these sweet and spiced nuts year round.
This Candied Almonds recipe is almost identical to my candied pecans recipe except for, of course, we’re using whole almonds instead of pecan halves. This recipe is simple, straight forward and takes just minutes of hands on work. The results? Delicious candied almonds that are perfect to snack on, add to salads, top delicious desserts and so many more.
This recipe makes a lot of sugared almonds so it’s a wonderful recipe to make during the holiday season that you can share with friends and family. Package in a small jar or cellophane bag, put on a cute tag and you’re good to go. A really pretty and delicious addition to cookie trays too!
How To Enjoy Sugared Almonds
Candied Almonds, also called Sugared Almonds can be enjoyed in many ways but here are some of our favorites:
- Salads. These almonds are delicious on any salad and add some sweetness as well as crunch. We particularly love these almonds on a simple fall apple salad with fresh apples and blue cheese or gorgonzola!
- Snack Board. A delicious addition to your favorite charcuterie board!
- Topping. Delicious on ice cream but you’ll also love these almonds as a topping for pancakes, waffles and French toast!
- Gifts. Package up these candied almonds as gifts for the holiday season!
- By the Handful. These Candied Almonds are so delicious and make the perfect crunchy, sweet snack!
Candied Almonds Ingredients
You might be surprised at how few ingredients there are in this recipe! All of the ingredients are likely pantry staples with the exception of the almonds. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- almonds – You want to use raw, whole, unsalted almonds. You’ll need one full pound or approximately 4 cups.
- egg white – This is what helps the cinnamon and sugar to stick to the almonds. That extra egg yolk will be perfect for a batch of chewy chocolate chip cookies.
- vanilla extract – During recipe testing I found that adding a little vanilla extract to the egg white really enhanced the flavor of the candied almonds.
- water – A couple teaspoons is all you need to help loosen up the egg white and make coating the almonds easier.
- granulated sugar – Adds the perfect amount of sweetness.
- brown sugar – The hint of molasses flavor from the brown sugar really rounds out the flavor in this candied pecans recipe.
- ground cinnamon – I used cinnamon in this recipe but you could also substitute pumpkin pie spice or apple pie spice for more complex flavors.
- salt – For flavor and to help balance the sweetness.
How To Make Candied Almonds
Candied nuts are really so simple to make. They call for just a few ingredients and are always a crowd favorite.
- Prep. Line a large, half sheet baking sheet with a silicone baking mat or parchment paper and set aside. Preheat oven to 300°F.
- Egg White Mixture. In a large bowl, whisk together the egg white, vanilla extract, and water until foamy, about 2 minutes. Add the almonds and toss until completely coated in mixture.
- Cinnamon Sugar. Whisk together granulated sugar, brown sugar, cinnamon and salt. Toss the cinnamon-sugar mixture with the almonds until coated.
- Bake. Spread the almonds onto the baking sheet and bake for 35 to 40 minutes, stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened.
- Cool. Remove the almonds from the oven and let cool completely before enjoying.
TIP: You may be tempted to stir the almonds before the first 15 minutes is up. DON’T. When testing this recipe, I initially was stirring every 10 minutes and noticed that I was losing a lot of the cinnamon sugar coating. Waiting for 15 minutes really allows the coating to start to adhere and keeps it mostly intact when stirring.
Storage Information
The Candied Almonds can be stored at room temperature in an airtight container for up to 2 weeks. They can also be refrigerated for up to 1 month or frozen for up to 4 months.
Variations To Try
I tried so many different variations of this recipe during testing and I wanted to share that with you! Here are some fun ways to change up this recipe:
- Substitute a different spice or spice mix for the cinnamon. I tried both pumpkin pie spice and apple pie spice during testing and both were delicious! A fun twist on the classic flavor profile and perfect for the holidays.
- Add a little heat. Add a quarter teaspoon of cayenne to the cinnamon sugar mixture for a pop of heat.
- Brown sugar and granulated sugar. This recipe works using all granulated sugar or all brown sugar. Change the ratios slightly to see what you prefer. Half and half is a good place to start!
- Swap nuts! Candied Pecans are delicious but try walnuts, cashews or mixed nuts too!
Frequently Asked Questions
Absolutely but you will two large baking sheets. The almonds should be roasted in a single, even layer for the best results.
Use a spice blend for even more flavor! Try my Pumpkin Pie Spice or Apple Pie Spice for a delicious twist.
The Candied Almonds can be stored at room temperature in an airtight container for up to 2 weeks. They can also be refrigerated for up to 1 month or frozen for up to 4 months.
More Delicious Candy Recipes
Candied Almonds
Ingredients
- 1 egg white room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 16 ounces almonds raw, whole
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 to 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 300°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
- In a large bowl, whisk egg white, vanilla extract, and water until foamy, about 3 minutes. A hand or stand mixer will make quick work of this.
- Fold in almonds and stir until completely coated in egg white mixture.
- In a separate medium bowl, whisk together granulated sugar, brown sugar, cinnamon and salt. Pour over the top of the pecans and toss until pecans are completely coated in cinnamon sugar mixture.
- Spread the pecans onto the prepared baking in a single layer. Bake for 35 to 40 minutes stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened.
- Remove the candied pecans from the oven and let cool on the baking sheet before transferring to an airtight container.
Video
Notes
- Substitute a different spice or spice mix for the cinnamon. I tried both pumpkin pie spice and apple pie spice during testing and both were delicious! A fun twist on the classic flavor profile and perfect for the holidays.
- Add a little heat. Add a quarter teaspoon of cayenne to the cinnamon sugar mixture for a pop of heat.
- Brown sugar and granulated sugar. This recipe works using all granulated sugar or all brown sugar. Change the ratios slightly to see what you prefer. Half and half is a good place to start!
- Swap nuts! Candied Pecans are delicious but try walnuts, cashews or mixed nuts too!
Leave a Reply