This easy roasted Candied Almonds or Other Candied Nuts recipe makes the perfect holiday gift and a great crunchy party snack. Or make some delicious candied mixed nuts or other nuts with only a few ingredients and minimal skill.
Why you will love this recipe
- Use almonds, mixed nuts, or other nuts.
- Uses only six ingredients.
- It will only take 10 minutes of prep time and then an hour of roasting in the oven.
- It takes almost no skill. Nobody will believe you made them yourself.
- Makes an economic present or snacks for a party. But they are great on salads or ice cream.
- It will store well or even freeze.
- Last, your house will be filled with the cinnamon and vanilla aroma of roasting candied nuts, just like the mall, fair, or craft show.
👨🍳How the Make Candied Nuts or Other Candied Nuts
- Whip the egg white and vanilla extract.
- Mix in the almonds, mixed nuts, or other nuts.
- Add the sugar, cinnamon, and other ingredients.
- Spread the coated nuts over a parchment-lined baking sheet.
- Roast at 250 ° for 1 hour, stirring every 15-20 minutes.
Almonds, mixed nuts, or other nuts
Generally, use almonds or mixed nuts, but you can use other nuts—pecans, walnuts, or cashews. I put that option in the recipe.
Use raw nuts, if possible. Already roasted nuts will be roasted again here, affecting the texture. Raw nuts are commonly available, so it shouldn't be a big problem.
Use unsalted nuts, if possible. Most raw nuts are unsalted and will be labeled. If you must use previously roasted nuts, use unsalted or lightly salted.
Sure, the suggested flavoring is excellent, but I have seen some other ideas. I frequently increase the cinnamon and vanilla extract in many 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) Use brown sugar to replace half 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. Cover the bottom of the pan and up the edges with parchment paper. Or you could cover the bottom with a silicone baking mat and oil the sides.
Let the candied nuts cool completely, then seal them 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 one week.
You can also store refrigerated for up to 2 weeks. Again, airtight and has no moisture.
Yes. Be sure the candied nuts are entirely cooled and freeze airtight for up to 2 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 250°. Prep a half-size sheet pan (18X13) with a large sheet of parchment paper or a silicone mat. Spray the parchment paper with PAM 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.
Add 1 egg white, 1 teaspoon vanilla, and 1 tablespoon water to a large bowl. Whip with a whisk until foamy—about 1 minute.
Using raw unsalted nuts if possible, add 1 pound of nuts to the egg mixture and mix until all the nuts are coated. I used almonds, but mixed nuts, pecans, walnuts, or cashews will all be a good choice.
Add the sugar mixture to the nuts and mix to coat.
Pour the nuts onto the prepared baking sheet and spread them into a single layer.
Place in the 250° oven. Every 15 minutes, flip and stir the nuts, leaving them flattened into a single layer—a total cooking time of 1 hour.
Candied Almonds or Other Candied Nuts
- 1 pound Almonds, mixed nuts or other nuts - raw preferred
- 1 egg white
- 1 teaspoon vanilla
- 1 tablespoon water
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
- Preheat the oven to 250°. Prep a half-size sheet pan (18X13) with a large sheet of parchment paper or a silicone mat. Spray the parchment paper with PAM 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.
- Add 1 egg white, 1 teaspoon vanilla, and 1 tablespoon water to a large bowl. Whip with a whisk until foamy—about 1 minute.
- Using raw unsalted nuts if possible, add 1 pound of nuts to the egg mixture and mix until all the nuts are coated. I used almonds, but mixed nuts, pecans, walnuts, or cashews will all be a good choice.
- Add the sugar mixture to the nuts and mix to coat.
- Pour the nuts onto the prepared baking sheet and spread them into a single layer.
- Place in the 250° oven. Every 15 minutes, flip and stir the nuts leaving them to flatten into a single layer—a total cooking time of 1 hour.
- Place in the 250° oven. Every 15 minutes, flip and stir the nuts, leaving them flattened into a single layer—a total cooking time of 1 hour.
Your Own Private Notes
- If you can, use raw unsalted nuts, but roasted unsalted or lightly salted will work.
- Use nuts of your choice. I think almonds or mixed are the best choices but use what you want.
- Use the egg white only.
- Do not do this without parchment paper or the silicone mat.
- You may double the cinnamon and vanilla if you want. Other seasoning options are in the post.
- 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 the 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.
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Originally Published December 1, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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
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.
I have a similar recipe. Adding just 1/8 tsp. of cayenne pepper. It gives it a great extra flavor.
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.
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
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.
Easy and delicious!
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
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
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!
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?
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.
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...
Thank you! I made the recipe with a mix of nuts for New Year's celebration and they were delicious.
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.
Time to smoke some nuts!