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Easy Cinnamon Candied Almonds are sweet, crunchy and make your house smell amazing! They can be made in less than 10 minutes and make a great snack for your next holiday party.
These candied almonds with cinnamon and vanilla are one of my favorite holiday treats! I always get some when we visit winter festivals and Christmas markets but it’s so easy to make this popular winter snack at home.
You just need a few simple ingredients and a large nonstick pan to transform simple almonds into something super delicious. These roasted almonds also make a great holiday gift that everyone will enjoy. Just put them in a cute glass jar and tie a ribbon around it.
Making candied nuts is really easy! All you need to do is stir until the sugar crystalizes. Do yourself a favor and make a batch! I promise you’ll love these cinnamon almonds!
How to make Candied Almonds Easy
The easy and fast way to make candied almonds is using a pan and cooking them in a cinnamon-sugar-water-mixture until all the water has evaporated and the sugar crystalizes and coats the almonds. As long as you stir constantly the almonds won’t burn and you have crunchy, sweet roasted almonds in less than 15 minutes.
Are sugared almonds healthy?
These candied almonds are definitely not healthy if you eat large amounts. But my recipe uses less sugar than others and gets you the same sweet flavor. So these almonds are healthier than other candied nuts and are less bad for you than the ones you can buy at winter festivals.
How long do candied almonds last
These cinnamon roasted almonds keep fresh at room temperature for one to two weeks, covered. I find they lose a little bit of their crunch if they are not stored in an airtight container so I like to store mine in a Tupperware container in the fridge. If you make a batch for a party I would make them the day before or on the same day for the best flavor.
Looking for more holiday recipes?
- Easy Mulled Wine Liqueur
- Orange Cranberry Moscow Mule
- German Christmas Punch (Kinderpunsch)
- Vanillekipferl (German Vanilla Crescent Cookies)
Tools used to make these Candied Almonds
Baking Mat: I love these mats! They are super affordable and easy to clean.
Cinnamon: I go through so much cinnamon this time of the year so I bought this one to always have it on hand!
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Easy Cinnamon Candied Almonds
Ingredients
- 2 tsp butter
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 2 cups whole almonds
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper. Grease the baking mat/parchment paper with butter.
- In a nonstick pan, combine sugar, water, vanilla extract, and cinnamon. Bring to a boil over medium heat.
- Add almonds. Cook and stir the mixture until the water has evaporated. It will change from liquid to syrup to a stringy consistency and then crystalize onto the almonds. Be sure to stir consistently throughout.
- Pour the almonds onto the prepared baking sheet and separate them with forks or a spatula. Let cool for about 15 minutes.
- Store almonds in an airtight container.
Nutrition
My sugar topping crystallized but did not still well to the almonds. It went through the stages and dried but didn’t stick. Any ideas? The topping tastes good, but at least half of it is not on the almonds…just on the cookie sheet.
I have an electric stove, medium heat, and stirred constantly.
I had made these 3 x and they came out perfect and i loved them. Time 4,5, and 6 the mixture decides to burn before crystilizing and I’m super bummed about it. I used the same pan, same burner. Any ideas what I could be doing?
My almonds didn’t crystallize ..what did I do wrong?
Either you cooked it at a too low temperature or not long enough.
These are Fantastic! Fast, easy & so delicious! Equally good when made with pecans. I saw the comment about not crystalizing when using a gas stove— my stove is gas so I was concerned about that remark, but it worked fine for me.
I have made this many times on an electric stove. Today I used a gas stove and the sugar mixture wouldn’t crystallize. What did I do wrong?
Mine did crystallized and I used a gas stove
Love!! I doubled the batch and used 2 cups almonds and 2 cups pecans… so delicious!! Peter for a holiday treat!! THANKS 😊🎄
I made these last week they were wonderful although the almond was not as crunchy as I would have liked. Can I lightly toast the almonds first? Also when do you use the butter in the recipe?
Yes, you can lightly toast them. Also, make sure that the raw almonds are fresh, if they have been sitting around for too long they tend to lose their crunch. The butter is used in step 1 to grease the baking mat/parchment paper.
Can you use pecans instead?
Pecans sound delicious! I haven’t tried it so I’m not sure.
Pretty good. Easy…needs a little salt.
Can you make these almonds with diet sugar? Will it crystallize like sugar?
Sorry, I have never tried using diet sugar in this recipe, so I can’t help. But I don’t think it will crystallize.
Ok, there has been a lot of comments on when the almonds are crystallized. First time trying these. Took a little trial and error. I have an electric stove. Set my stove to medium-high. Once you add the almonds. The syrup will get very stringy. What you want to happen is to have all the syrup melt onto your almonds. When they are done there will be no syrup left in your pan and it will all be stuck to your almonds. Don’t stop stirring until this happens. Your pan should be dry with no liquid left. Once you get to this stage..dump your almond on your buttered cookie try. I just used parchment paper and spray it with pam cooking spray. Hope this helps.