Candied almonds are easy to make and have a delicious mouthwatering crunchy cinnamon-vanilla crust. You only need a few ingredients and minimal skill. They make the perfect holiday gift or just a snack for the party.
Introduction
Who can forget that aroma at the fair or mall of the candied almonds? The cinnamon, the vanilla, and the nuts are all roasted together—and now your home can smell the same. But I never make them for myself—they wouldn't last an hour.
Candied nuts of any type make the perfect "hostess gift" for that holiday party. They are great to set out for parties. They seem to be a Christmas time tradition for Christmas markets or parties of any type.
And to top it off, they are cheap and easy to make. Nobody will believe you did it yourself at home. But it is only a 2/10 skill level, so it's time to impress your friends with your cooking ability. And a copy of the recipe if you're nice.
Candied almonds can be made on the stovetop or cooked in a crockpot—both have some positives and negatives. But the oven technique seems the most solid.
My Rating
Worthy of holiday giving.
How the Make Candied Almonds
- Whip the egg white and vanilla extract
- Mix in the almonds or other nuts
- Add the sugar, cinnamon, and other ingredients
- Spread over a parchment lined baking sheet
- Bake at 250 ° for 1 hour, stirring every 15-20 minutes
Almonds and Other Nuts
Yes, make any type of candied nuts you like. I used almonds, but pecans, walnuts, or cashews should be fine, and I put that option in the recipe.
Yes, if possible. Already roasted nuts will be roasted a second time here, which can affect the texture. Raw nuts are commonly available, so it shouldn't be a big problem.
Yes, if possible. Most raw nuts are unsalted and will be labeled. If you must use previously roasted nuts, use unsalted or lightly salted.
FAQs about Candied Almonds
Sure, the suggested flavoring is excellent, but here are some other ideas I have seen. I frequently increase the cinnamon and vanilla extract in most of my recipes since I love them both.
1) Double the cinnamon and the vanilla extract.
2) Add a small amount of cumin or cayenne pepper.
3) Pumpkin spice mix.
4) Using half brown sugar to replace part of the white sugar.
5) Some people increased the sugar, some decreased, and some used Splenda.
The best pan is an 18 by 13-inch rimmed baking sheet—commonly called a half sheet pan. An un-edged cookie sheet is not a good idea.
The caramelized sugar coating will stick to almost anything. Covering to the bottom of the pan and up the edges with parchment paper, you could cover the bottom with a silicone baking mat and oil the sides.
Let the candied almonds cool completely, then seal airtight in small jars with lids for gifts or in a Tupperware-type container.
Keep moisture away from the nuts. They are good at room temperature for 1 week.
You can also store refrigerated for up to 2 weeks. Again, airtight and has no moisture.
Yes. Be sure the candied almonds are entirely cooled and freeze airtight for up to 2 months.
📖Candy Recipes
🖼️Step-by-Step Photo Instructions
Preheat oven to 250°. Prep a half-size sheet pan (18X13) with a large sheet of parchment paper that overhangs all edges of the pan. Spray the parchment paper with PAM.
Mix ¾ cup sugar (white or a combination of white and brown) with 1 teaspoon cinnamon and ½ teaspoon coarse salt. Mix well.
One egg white in a mixing bowl, add 1 teaspoon vanilla and 1 tablespoon water. Whip with a whisk until foamy—about 1 minute.
Add one pound of raw nuts and mix until nuts are coated. I used almonds, but pecans, walnuts, or cashews would be great also.
Add the sugar mixture to the nuts and mix to coat.
Pour the nuts onto the prepared pan and spread them into a single layer.
Place in the 250° oven. Every 15 minutes, flip and stir the nuts and then flatten into a single layer again—total cooking time 1 hour.
📖Recipe
Candied Almonds
Ingredients
- 1 pound raw nuts - (almonds, pecans, cashews, or walnuts)
- 1 egg white
- 1 teaspoon vanilla
- 1 tablespoon water
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
Instructions
- Preheat oven to 250°. Prep a half-size sheet pan (18X13) with a large sheet of parchment paper that overhangs all edges of the pan. Spray the parchment paper with PAM.
- Mix ¾ cup sugar (white or a combination of white and brown) with 1 teaspoon cinnamon and ½ teaspoon coarse salt—mix well.
- One egg white in a mixing bowl, add 1 teaspoon vanilla and 1 tablespoon water. Whip with a whisk until foamy—about 1 minute.
- Add one pound of raw nuts and mix until nuts are coated. I used almonds, but pecans, walnuts, or cashews would be great also.
- Add the sugar mixture to the nuts and mix to coat.
- Pour the nuts onto the prepared pan and spread them into a single layer.
- Place in the 250° oven. Every 15 minutes, flip and stir the nuts and then flatten into a single layer again—total cooking time 1 hour.
- Remove from oven and allow the nuts to cool on the parchment paper.
My Private Notes
Recipe Notes
Pro Tips
- Be sure to use raw nuts.
- Use nuts of your choice.
- Use the egg white only.
- Do not do this without parchment paper.
- You may double the cinnamon and vanilla if you want.
- Don't stop short on cooking, or the nuts will be soft.
- Cool completely before storing.
- Always store airtight. Room temperature for one week, refrigerated for 2 weeks, or frozen for 2 months.
- One pound of nuts will be about 3 cups. I set serving size as 2 tablespoons making about 24 servings in this recipe.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published December 1, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
ColleenB.~TX.
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
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
I have a similar recipe. Adding just 1/8 tsp. of cayenne pepper. It gives it a great extra flavor.
Michelle
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
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
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
Easy and delicious!
Nyky
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
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
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
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
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
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
Thank you! I made the recipe with a mix of nuts for New Year's celebration and they were delicious.
Heidi Menocal
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
Time to smoke some nuts!