Candied Almonds have a caramelized coat of vanilla, sugar, and cinnamon. Roasted nuts are a perfect party snack or holiday gift.
Use this easy recipe to make candied walnuts, pecans, or mixed nuts. No one will believe you roasted these sweet candied nuts yourself at home.
Almonds or other nuts
Pantry ingredients—vanilla, sugar, cinnamon, Kosher salt
Nut options include almonds, mixed nuts, hazelnuts, pecans, walnuts, and cashews.
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Featured comment from Michelle:
"My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste."
Known as carnival or fair nuts, these economical candied nuts are coated with a sweet caramelized glaze to make them perfect for Thanksgiving or Christmas gatherings. And what is more personal than a homemade present during the season?
Make candied almonds or use mixed nuts, walnuts, hazelnuts, and other nuts. You only need six ingredients with 10 minutes of prep time and oven-bake for an hour.
Lastly, your house will have the cinnamon and vanilla aroma of roasting candied nuts, just like the mall, fair, or carnival.
👨🍳How the Make Candied Almonds or Other Candied Nuts
Preheat the oven to 250° and prep the sheet pan with parchment paper.
Mix topping of sugar, cinnamon, and Kosher salt.
Mix egg white, vanilla extract, and water. Whip with a whisk until foamy—about 1 minute.
Coat nuts with the egg mixture—use almonds, mixed nuts, hazelnuts, pecans, walnuts, or cashews.
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—roast in a 250° oven.
Every 15 minutes, flip and stir the nuts, leaving them flattened into a single layer.
The total baking time is 1 hour.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
What nuts to use: almonds, mixed, or other nuts
Generally, almonds or mixed nuts, but you can use other nuts like pecans, walnuts, hazelnuts, or cashews.
Use raw nuts, if possible. Already roasted nuts will be roasted again here, affecting the texture slightly. Raw nuts are commonly available now, so it shouldn't be a big problem.
Also, 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.
While they are an excellent snack, candied nuts are a great topping for ice cream or salads. Add them for a sweet surprise in a granola mix or bars.
Make them spicy with cumin or cayenne pepper for a game-day watch party.
Options and Variations of Spicing
The suggested cinnamon-sugar flavoring is excellent, but you can easily make it your way.
- Double the cinnamon and the vanilla extract—my favorite that I usually do.
- Add a small amount of cumin or cayenne pepper to make them spicy.
- Pumpkin spice mix for a seasonal flavor.
- Use brown sugar to replace half of the white sugar.
- Some people increased the sugar, some decreased, and some will use Splenda for a low-carb keto version.
About moisture and candied nuts
Moisture is the enemy of candied nuts. The caramelized coating will absorb the moisture in the air and soften the coating. So, be sure to seal them tightly when not serving.
If they pick up too much moisture, bake them again in a 200° oven (convection preferred) on a parchment-covered tray. Bake for 5-10 minutes until the coating is melted, then remove from the oven and cool.
Storage of candied nuts
Let the candied nuts cool completely, then seal them airtight in small jars with lids for gifts or in a Tupperware-type container. They are good at room temperature for one week.
You can also store airtight in the refrigerator for up to 2 weeks. To freeze, be sure the candied nuts are entirely cooled and sealed airtight for up to 2 months.
The best pan is an 18 by 13-inch rimmed half-size 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.
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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.
- Use raw unsalted nuts, if possible, or use roasted unsalted or lightly salted nuts. Add 1 pound of nuts to the egg mixture and mix until all the nuts are coated. I used almonds, but mixed nuts, hazelnuts, pecans, walnuts, or cashews will all be good choices.
- 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.
- The total cooking time is 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. Even with those, it will tend to stick, so a light coat of PAM cooking spray is recommended.
- 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.