Candied almonds are mall or fair-style glazed cinnamon almonds at home in less than one hour. These cinnamon almonds make a great snack or homemade Christmas gift!
A lot of my holiday memories are tied to food. When I think about going to the mall to go Christmas shopping, I can’t help but think about the smell of candied cinnamon almonds.
These homemade candied almonds are a copycat version of the cinnamon almonds served up a little paper cone. Since they take less than 1 hour to make and you only need 7 pantry-staple ingredients, you can whip up a batch of these almonds whenever the mood strikes.
And they make the house smell amazing while they bake! Plus, they make a homemade Christmas gift or snack during the holiday season.
Ingredient notes and substitutions
- Vanilla extract: If you’d like stronger cinnamon flavor, you can substitute part of the vanilla extract with cinnamon extract or flavor.
- Granulated sugar: I don’t make these almonds super sweet. If you want a sweeter almond with more of a glaze on it, feel free to increase the amount of sugar by 1-2 tablespoons.
- Brown sugar: I use light brown sugar, but light or dark brown sugar will work. Also, if you want a sweeter almond, feel free to increase the amount of sugar by 1-2 tablespoons.
- Cinnamon: If you like a strong cinnamon flavor or if you increase the amount of sugar, I recommend increasing the amount of cinnamon to 2½ or 3 teaspoons.
How to make candied almonds
Here you’ll find step-by-step photos showing how to make this recipe. The full printable recipe is given below.
Step 1: In a large bowl, mix the egg white until frothy.
Step 2: Stir in the vanilla extract.
Step 3: Add the almonds, and toss to coat in the egg white mixture.
Step 4: Add the sugars, salt, and cinnamon. Toss almonds to coat in cinnamon sugar mixture.
Step 5: Spread the almond mixture into an even layer in the prepared pan. It’s important that the almonds bake in a single layer so that they crisp up properly.
Step 6: Bake until the almonds are crunchy.
Step 7: Let cool to room temperature before serving.
Recipe Tips!
- Pan: If you don’t have a half sheet pan, a rimmed jelly roll pan (15x10x1) will also work.
- Preparing the pan: If you don’t have silicone baking liners or parchment paper, you can use nonstick baking spray to grease your pan.
- Cooling: It’s important that the almonds cool completely before storing. Otherwise, any residual moisture will soften the almonds.
- Homemade gift: The almonds make a great gift! Simply add the cooled almonds to mason jars and tie a pretty ribbon on, and you have a great hostess gift, housewarming gift, or Christmas gift.
Recipe FAQs
You can! If you’d like to make a large batch of candied almonds, just double the recipe. You’ll need at least a half sheet pan for the recipe to avoid overcrowding the almonds as they bake.
Sure! Feel free to decrease the vanilla to 1 teaspoon if you prefer.
Storage
The candied almonds can be stored in an airtight container at room temperature for up to 1 week.
More holiday treat recipes!
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Candied Almonds
Equipment
- Half sheet pan
Ingredients
- 1 large egg white
- 1 tablespoon vanilla extract
- 2 cups unsalted whole almonds
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar packed
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 300F. Line a half sheet pan with a silicone baking mat or parchment paper.
- In a large bowl, mix the egg white until frothy.
- Stir in the vanilla extract.
- Add the almonds, and toss to coat in the egg white mixture.
- Add the sugars, salt, and cinnamon.
- Toss to combine.
- Spread the nuts into an even layer in the prepared pan.
- Bake until the almonds are crisp, about 25-30 minutes.
- Let cool to room temperature before serving.
Notes
- Vanilla extract: If you’d like stronger cinnamon flavor, you can substitute part of the vanilla extract with cinnamon extract or flavor.Â
- Granulated sugar: I don’t make these almonds super sweet. If you want a sweeter almond with more of a glaze on it, feel free to increase the amount of sugar by 1-2 tablespoons.
- Brown sugar: I use light brown sugar, but light or dark brown sugar will work. Also, if you want a sweeter almond, feel free to increase the amount of sugar by 1-2 tablespoons.
- Cinnamon: If you like a strong cinnamon flavor or if you increase the amount of sugar, I recommend increasing the amount of cinnamon to 2½ or 3 teaspoons.Â
- Pan: If you don’t have a half sheet pan, a rimmed jelly roll pan (15x10x1) will also work.Â
- Preparing the pan: If you don’t have silicone baking liners or parchment paper, you can use nonstick baking spray to grease your pan.Â
- Each serving is approximately 1/4 cup.Â
- Nutrition values are estimates.Â
Nutrition
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Originally published 12/20/20.
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Comments & Reviews
Elizabeth says
Came home from the store to discover I bought unsalted almonds. Wasn’t sure what I was going to do with them. This recipe was perfect. Not too sweet.
Kate says
Thank you! I’m glad you liked it!
Nicole says
Delicious! Just the right amount of sweetness.
Kate says
Thank you!
Diana says
We made these as a Christmas gift and were glad we made enough for us too. They are delicious!
Kate says
Thank you so much!!
Jo Woll says
Hello Kate
Will this recipe work on any type of nut, especially Walnuts which are my husbands favorites. Whenever we go to the mall, he has to buy a bag.
Thank you
Jessica says
Same question. I’d love to try it with cashews.
Kate says
Hi! I think it would work with other types of nuts as well.
Sarah says
One batch was not enough! We had to make a triple recipe because the almonds go so fast!
Kate says
I’m glad that they were a hit! =)