Bring the carnival aroma home with these mouth-watering good cinnamon-sugar candied almonds. This simple recipe roasts them in the oven until sweet, crisp, and golden—just like the paper cones from the fair.
Great for economical Christmas gifting and flexible enough for any nut mix.
⏰ Quick Answer: How Long to Roast Candied Almonds
- Roast at 250°F
- Time: About 1 hour, stirring every 15 minutes
- Done: When the coating looks dry and crisp
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Featured Comment by Michelle:
⭐⭐⭐⭐⭐"My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste."
📝 TL;DR — Recipe Summary
What: Cinnamon-sugar candied almonds with the mouth-watering aroma and taste of fair and carnival nuts.
Why: A simple, economical recipe for Christmas gifts, parties, or snacking—and it works with almost any nut.
How: Coat almonds with egg white, cinnamon, and sugar, then roast at 250°F for about 1 hour, stirring every 15 minutes.
🥣 Ingredients
- Almonds (or other nuts) – Raw almonds are classic, but this works with pecans, walnuts, hazelnuts, cashews, peanuts, or mixed nuts. Almost any nut you like will do.
- Egg white – Creates the sticky base so the coating clings.
- Sugar + cinnamon + vanilla – The signature carnival flavor—sweet with warm cinnamon spice.
- Salt – Just enough to balance the sweetness.
💡 Tip: Use unsalted or lightly salted nuts. Red-skinned peanuts and heavily roasted nuts can affect texture and coating.
👨🍳 Quick Overview: Making Cinnamon Candied Almonds
Prep the coating: Whisk egg white, water, and vanilla until foamy. In a separate bowl, mix sugar, cinnamon, and salt.
Coat the nuts: Toss almonds in the egg wash, then add the cinnamon-sugar mixture and stir until evenly coated.
Roast: Spread in a single layer on a parchment-lined pan and roast at 250°F for about 1 hour, stirring every 15 minutes.
Cool: Let them cool on the pan so the coating hardens and turns crisp.
✅ Pro Tip: Don’t skip the stirring—keep the nuts in a single flat layer after each stir for the crunchiest results.
💡 Quick overview only—see the recipe card below for complete instructions and ingredient amounts.
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🥜 What Nuts to Use
- Almost any nut works; I prefer almonds, but pecans, walnuts, cashews, hazelnuts, or mixed nuts.
- Use unsalted or lightly salted nuts.
- Raw gives the crispiest coating, but pre-roasted works fine too.
- If using roasted nuts: use only dry-roasted, don’t overcook, and expect them to be a little softer depending on the brand.
- Keep the same roasting time—about 1 hour at 250°F—no matter which nut you choose.
👨🍳 Options & Variations
- Spiced: Add pumpkin pie spice or a pinch of cayenne for a different flavor.
- Brown sugar: Replace half the white sugar with brown sugar for a deeper caramel flavor.
🧊 Moisture & Storage Tips
- Moisture softens the coating, so cool the nuts completely before sealing.
- Store in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or freeze for 2 months.
✅ Pro Tip: If the candied nuts lose their crunch, spread them on a baking sheet and reheat at 200°F for 5–10 minutes to crisp them again.
🍬 Easy Homemade Candy Recipes
Try a few more reader favorites from the Christmas Candy Roundup:
🥨 Ways to Use Candied Almonds
- Sprinkle over ice cream or yogurt.
- Add to salads for crunch.
- Mix into granola or snack bars.
❓ FAQs
Use an 18×13-inch rimmed baking sheet lined with parchment or a silicone mat. Flat cookie sheets don’t work well—the sugar can slide off.
Yes. Spread them on a baking sheet and reheat at 200°F for 5–10 minutes, then let them cool completely. The coating will crisp as it cools.
Yes. Fair and carnival nuts are the same. They are a version of German candied nuts from Christmas markets—just made easier with simple oven roasting at home.
📖The Recipe Card
Cinnamon Candied Almonds (Easy Oven-Roasted Nuts)
Video Slideshow
Ingredients
- 1 pound Almonds - raw preferred; mixed or other nuts may be used
- 1 egg white
- 1 teaspoon vanilla
- 1 tablespoon water
- ¾ cup white sugar - half can be brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
Step-by-Step Instructions
- Preheat oven to 250°F. Line a half-size sheet pan (18 × 13) with parchment paper or a silicone baking mat. Spray lightly with cooking spray.
- In a small bowl, mix ¾ cup white granular sugar or a combination of white and brown, 1 teaspoon of cinnamon, and ½ teaspoon of coarse salt.
- In a large bowl, whisk together 1 egg white, 1 teaspoon of vanilla, and 1 tablespoon of water. Whisk until foamy, about 1 minute.
- Add the nuts and stir until well coated.
- Add the sugar mixture to the nuts and mix to coat.
- Spread the nuts in a single layer on the prepared pan.
- Roast at 250°F for 1 hour, stirring and flattening into a single layer every 15 minutes.
- Cool completely on the pan before serving or storing
Recipe Notes
Pro Tips
Use raw unsalted nuts if possible. Dry-roasted unsalted or lightly salted nuts will also work. Always use parchment or a silicone mat, sprayed lightly with cooking spray. Without it, the nuts will stick. Double the cinnamon and vanilla if you like. Other seasoning options are in the recipe post. Roast for the full hour—the coating may stay soft if you stop early. Storage: Store airtight. 1 week at room temperature, 2 weeks refrigerated, or 2 months frozen. One pound of nuts will be about 3 cups. I set the serving size to 2 tablespoons, making about 24 servings in this recipe.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 1, 2012. Updated with expanded options and refreshed photos.
ColleenB.~TX. says
I would like to make these to put in Christmas baskets but was wondering if I made them in advance, just how long will they last before they start turning yucky?
Dan Mikesell AKA DrDan says
Hi Colleen,
Welcome to the blog.
Generally, about a week airtight at room temperature. About 3 weeks airtight in the refrigerator and 2 months frozen.
Personally, they are best the first few days fresh, then they soften a bit. I like that sweet crunch.
Dan
Arlene says
I have a similar recipe. Adding just 1/8 tsp. of cayenne pepper. It gives it a great extra flavor.
Michelle says
My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste. I prefer a bit more sugar and salt but thats my taste. I will use this recipie for gifts.
rndreao says
Everyone, the author and commenters, are using "degrees" for the oven temperature but do not mention C or F. Given that the temperature is only 200, it really could be either. What is it?
Dan Mikesell AKA DrDan says
Hi rndreao,
Welcome to the blog.
Sorry for any confusion. All Temperatures used on this site are Fahrenheit. Conversion is provided in the chart on the FAQ page https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/#oven.
Dan
Lisa Whitman says
Easy and delicious!
Nyky says
I used roasted, salted mixed nuts. Worked perfectly but I had oven at 325 & cooked for 20 mintes stirring at 10. Stirred 10 mins after cooling also
DrDan says
Hi Nyky,
Welcome to the blog.
This is one of those "there are many ways" to do it recipes. But they are always great.
Thanks for the note and Happy Holidays
Dan
Lara says
This past weekend, I ordered a restaurant salad that contained (among other ingredients) candied walnuts. Delicious! Now I can make this recipe and recreate the salad at home. Baby spinach, candied walnuts, bleu cheese crumbles, grilled chicken, strawberries, and a citrus vinaigrette. Yum!
Denise says
Hi, these sound delish!! I live in a very humid climate, air conditioned of course. Still, I'm afraid these might get gooey from repeatedly opening the storage container..thoughts?
DrDan says
Hi Denise,
They are delicious and the whole house smells like the county fair.
There is no really good answer. Refrigerators are moist so not good there.
I would say a smaller air tight container. Smaller is important to decrease the air in the container. And when they start to pick up the moisture too much, back into an oven on parchment paper at about 200 degrees with convection for a few minutes. When they appear to be shiny and the cover melting again, then out of the oven to cool.
I have never done that, they just don't last that long in my house.
Dan
Dea Varner says
Making these right now... for Christmas Eve/Christmas... if they make it that far... I have no doubt they will be amazing....... I added just a pinch of chili powder to give it a wee bit of kick...
Nushka says
Thank you! I made the recipe with a mix of nuts for New Year's celebration and they were delicious.
Heidi Menocal says
I just made these. It was easy and they are delicious. I doubled the recipe and used almonds, pecans and cashews. I think next time I will use less sugar.
Chris says
Time to smoke some nuts!