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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
I used half brown sugar and half white and 1tb. Of cinnamon & it was perfect.
What’s with the butter in the recipe? I’ve seen other recipes that have butter in them and also list it in the directions. This recipe doesn’t say whether to add the butter in pan or just use it to coat your pan. Confused🤷♀️
See step 1 of the instructions: Grease the baking mat/parchment paper with butter. Hope this helps!
Line a large baking sheet with a silicone baking mat or parchment paper. Grease the baking mat/parchment paper with butter.
I followed the recipe, they turned out perfectly!!! At the end I did sprinkle with a bit of pink Himalayan salt. Delicious! This recipe is a keeper! ❤️
Fantastic for a night snack and so easy to make. A sprinkling of maldon sea salt at the end finished them off perfectly. Thank You.
Roasted nuts, raw nuts, or either or? Thank you
Just a few thoughts for what it’s worth–
* I have tried the recipe as-is, works fantastic!
Brown sugar, I tried it with this as well. I ran out of enough regular granulated sugar one day when making these. ended up doing half brown sugar/half regular granulated.
For me, this is my favorite variation, as it gave it a bit more depth of flavor. I also adjusted the cinnamon to 1 TBS as well…just because I prefer more myself.
These are just little adjustments that suit my personal preferences, but overall, the main recipe as is, still fantastic. I just wanted to share those thoughts with anyone who may have questions about brown sugar and come across this later on.
Easy and yummy
What temperature do you require
I bought some smoked and salted whole almonds. I followed this recipe and it did not disappoint. The mixture crystalized perfectly to the almonds and everyone loved them. Medium heat, nonstick pan, electric range.
I am currently making this now and it’s coming along well ☺️
I experienced a result similar to other reviews. My syrup crystallized into a powder which didn’t stick to the almonds well. I now have boiled almonds – lightly dusted with sugars dust and a cup of sugar dust in the bottom of the pan. Followed directions exactly. Maybe you’re supposed to pull from heat before the crystallized / fully evaporated state? I certainly didn’t need to separate them with forks. They aren’t stuck together at all.
So weird! I’ve made this recipe often and never had this happen so I’m not sure what went wrong, Jessica. Did the syrup never stick to the almonds? Perhaps you cooked them too long.
We were recently gifted with Whitley’s sugar coated almonds. Love them so I’m looking for a recipe to make them myself. I just wanted to add to the comments that my mother made delicious candies of all sorts. She would not make her candy on rainy or very humid days, just on sunny days. She always said that the weather affected how the candy would setup. Perhaps this would affect this recipe.
Same thing happed to mine – dry dusted nuts – but they taste great regardless. Also I did half walnuts. I’ll try it again.
I’m not sure why some people have this problem. It might be the type of stove, I have an induction stove. So perhaps use a lower heat setting.
Can I use brown sugar as opposed to regular sugar?
I haven’t tested the recipe with brown sugar so I’m not sure.
Electric stove 15 plus minutes stirring no crystals. Plated & sprinkled with sugar… Fingers crossed.