These easy oven-baked candied almonds are scented with vanilla and cinnamon for a sweet, salty, crunchy exterior. They’re ideal for snacking or as a topping for salads, ice cream, yogurt, or brownies. No candy thermometer required.
This Candied Almonds Recipe Is Comforting and Nostalgic
When you see the photo, you can almost taste it—the warm, sugared aroma brings to mind fairs, boardwalks, and old-fashioned nut stands.
These candied almonds are a familiar treat. Even if you’ve had them as peanuts or cashews, the sweet-cinnamon coating with a hint of salt is unmistakable. Now you can recreate that classic flavor at home with minimal effort.
A pound of these spiced, sugar-coated almonds rarely lasts more than a day in our house. The good news: they’re simple to make, so you can have a batch ready quickly if you have the ingredients on hand.
Ingredients You Will Need
This recipe uses just six main ingredients: raw whole almonds, granulated sugar, an egg white, salt, ground cinnamon, and pure vanilla (extract or paste).
See the image below for a visual guide, and check the recipe card for exact quantities.
Vanilla paste adds tiny flecks and a bolder vanilla note, but pure vanilla extract works perfectly—avoid imitation vanilla for the best flavor.
Step-by-Step: How to Make Candied Almonds
1. Make the sugar coating: whisk together granulated sugar, ground cinnamon, and salt in a small bowl and set aside.
2. Whip the egg white: using an electric mixer or a whisk, beat the egg white until frothy—lots of bubbles are enough; you don’t need peaks.
3. Add the vanilla: fold in the vanilla for a few seconds to distribute the flavor.
4. Coat the almonds: pour the almonds into the frothy vanilla-egg-white mixture and stir to coat. Add the cinnamon-sugar mix and stir again until the nuts are evenly covered. Spread them in a single layer on a lined baking sheet.
Bake Low and Slow
5. Bake the almonds: preheat the oven to 250ºF (121ºC). Bake the almonds for 1 hour, stirring every 15 minutes.
6. Stir regularly: open the oven and gently toss the almonds every 15 minutes to keep them from clumping and to ensure even browning. A few bits may stick together but most will remain separate.
How to Serve Candied Almonds
They’re best served just above room temperature to mimic the warm nuts from a fair, but room temperature is fine too. Enjoy them on their own or as a crunchy topping for salads, ice cream, brownies, or yogurt.
These almonds also make a thoughtful homemade gift or hostess treat—pack them in a jar for a festive presentation.
Top Tip for Success
The key is the low-and-slow bake. If the nuts seem slightly tacky after baking, don’t worry—they will crisp as they cool. The moisture evaporates during baking and the sugar hardens as the almonds return to room temperature.
Can I Double the Recipe?
Yes—scale up as needed, but divide the mixture across multiple baking sheets so the almonds bake evenly.
Storing Sugar-Coated Almonds
Store cooled almonds in an airtight container in a cool, dry place. Properly stored, they stay fresh for up to two weeks at room temperature.
To freeze, let them cool completely, then pack in an airtight container for up to three months. Thaw in open air to prevent condensation that could soften the coating.
Easy Sugared Almonds Recipe
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Ingredients
- 1 cup (200g) granulated sugar
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 large egg white
- 2 and ½ teaspoons vanilla extract
- 1 pound (454g) raw whole almonds
Instructions
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1. Position a rack in the center of the oven and preheat to 250ºF (121ºC). Prepare a large baking sheet by spraying with nonstick spray or lining with foil, parchment, or a silicone mat and spraying lightly.
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2. In a small bowl, whisk together the granulated sugar, cinnamon, and salt. Set aside.
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3. In a large bowl, beat the egg white with a handheld or stand mixer on high until frothy. Add the vanilla and beat briefly to combine.
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4. Add the almonds to the egg white mixture and stir to coat. Sprinkle the sugar mixture over the almonds and stir until mostly evenly coated. Spread the almonds in a single, even layer on the prepared baking sheet.
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5. Bake for 1 hour, stirring gently every 15 minutes. Allow the almonds to cool on the baking sheet on a wire rack before serving. They can be served warm or at room temperature. Store in an airtight container at room temperature for up to 2 weeks, or freeze up to 3 months (cool completely before freezing; thaw in open air to avoid sogginess).
Notes
- Vanilla: vanilla paste is an easy 1:1 substitute for extract and will add visible specks and a slightly stronger vanilla flavor.
- Nuts: other raw nuts (peanuts, cashews, pecans) can be used, but be sure they are raw so the bake time and flavor conversion remain consistent.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.
| Calories: 216kcal
| Carbohydrates: 19g
| Protein: 6g
| Fat: 14g