Vanilla Cinnamon Candied Almonds
You can make these vanilla cinnamon candied almonds right at home, for a fraction of the price you’d pay at a festival, and they taste even better!
Sweet, crunchy candied almonds coated in a mouthwatering vanilla and cinnamon crust… guaranteed to make your house smell AMAZING! Perfect as a snack, or even to give away as a holiday gift!
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Winter festivals are some of my favorite ones… the cold weather (maybe even a snow flurry), magical lights, hats and scarves, and the tantalizing smell of roasted candied nuts. Those nuts. Oh my. I can smell that amazing scent from a mile away! The aroma is SO insanely amazing… and now, you can have that smell, and those incredible candied nuts, right in your own house!
All you need in a handful of common ingredients and a little patience. Since we’re using raw almonds, they’ll need to to roast for about an hour to achieve maximum crispiness. But don’t worry, you won’t be hands on for that whole hour.
Here’s the Breakdown:
- Beat egg white until frothy
- Stir in almonds
- Stir in remaining ingredients
- Spread out onto foil lined baking sheet
- Bake 1 hour, stirring every 15-20 minutes
The smell that will waft through your whole house when you’re roasting these is going to drive you crazy… and you’ll want to stop roasting them just so you can eat some! But resist that temptation and roast them for the full hour and you’ll be rewarded with the crispiest, most flavorful candied almonds you’ve ever had.
I make these candied almonds every year, at least once, and every time I swear to myself I won’t eat as many of them…. and every time, that swear turns out to be a lie lol. They’re so addicting, so easy to just snack and snack and snack on. Even our 6 year old likes them!
Another great way to enjoy these candied almonds is to package them up, maybe tie a pretty ribbon around the jar/bag and give them away as gifts during the holidays. Everyone appreciates something homemade, and no one will be able to resist the sweet crunch of these nuts!
You could also use other nuts if you’d prefer them… walnuts, pecans or even cashews would be great too!
Do yourself a favor this holiday season and make these vanilla cinnamon candied almonds… I know you’ll love them!
Helpful Tools for This Recipe:
- HALF SHEET BAKING SHEET SET – I have several of these, they’re fantastic and hold up really well!
- RAW ALMONDS – In case you can’t find some in your local stores, or prefer to order online… this brand is a good one!
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Vanilla Cinnamon Candied Almonds
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp ground ginger
- 1 egg white
- 1 lb whole, raw almonds
Instructions
- Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside.
- To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine. Set aside.
- Add egg white to a larger mixing bowl and beat with hand mixer until frothy. Add vanilla bean paste and beat again to combine. This can be done with a whisk, but will take longer.
- Add almonds to bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine.
- Spread almonds out in a single, even layer on prepared baking sheet. Bake for 1 hour, stirring almonds every 15 minutes.
- After almonds have baked an hour, taste one almond to check for desired crispiness. Adjust baking time per your tastes.
- Let almonds cool, uncovered.
- Nuts can be served warm or at room temperature. Store in an airtight container at room temperature for 1-2 weeks.
I am eating warm almonds as I type. I followed the recipe exactly and they are delicious. I will make these again!
I am wondering if they need to cool in order to set (for lack of better terms)? I have cooked them for an hour and the egg/cinnamon and sugar mixture are very runny still. Thanks for your help…I can’t wait to try them!
It shouldn’t be super runny, but yes, they’ll harden as they cool 🙂
Amazing!! Made them for Valentine’s Day and they turned out absolutely incredible. They’re already gone lol.
Amazing! My favorite Christmas sweets are from Germany (I lived there for several years), and when I recently returned to rural Georgia from my annual visit to Chicago, I brought my regular paper cone of cinnamon almonds from their Christkindlmarket with me. After baking my usual German Christmas cookies, I searched for recipes to make cinnamon almonds and tried yours. I love these! So easy, and the taste and crunch are great. All I need now is a paper cone. Thank you!
Pretty good recipe! I put a little more vanilla and cinnamon. I also used parchment paper instead of foil – lessens chance of burning, while still getting good crisp.
In your recipe, you cite using raw almonds. What will happen if I used roasted almonds?
I’ve only tested the recipe as written, so I can’t say for certain.
This is delicous. Thank you for sharing. I only used half of the dry ingredients since I only made 1/2 a batch of nuts. I made this using roasted almonds and pecans together, mixed together at one time. I am saving my other half of mixed dry ingredients for raw mixed nuts for next time. Super delicious.
Wonderful recipe. Made them tonight and turned out delicious. Definitely a keeper and much better homemade.
I made these today. I had store-bought cinnamon almonds months ago, couldn’t find them again in-store or online, so I thought I’d find a recipe to make them myself. They were easy and fast to make, very tasty.
Very tasty. The long low temperature cooking helps stop it from burning (which I often get with almonds 🙁 ) The flavours are very nice. I made a 1/2 batch but still used 1 egg white (since 1/2 egg white is such a small quantity to whip) and it turned out very well.
It’s sooo gooooood!!!
It’s so…gooooood!
I bought this from some where and so expensive, now I know how to baked, I will never go back to buy again! My baking is good I change temperature from 250F to 200F after first sir, but the all results so wonderful!!!!!
Romagosa Family.
This recipe is truly amazing!! Absolutely delicious, and much easier than most candied nuts recipes, although it takes longer. But totally worth it – it’s fool proof! I don’t know how you came up with the idea to use the egg whites, but it’s ingenious! I am never going to make another candied nut recipe again! Thank you!!
Great recipe! Easy and delicious! Thank you!
OMG! These are AMAZING 😋😋
Just made a batch for my Christmas hampers…not sure if they will all make it in them, they are just so delicious.
Thank you for sharing the recipe. I know I will be making these again
I made these last night and followed your recipe exactly. They are delectable! I’m struggling to keep my husband out of them before I bag them up for gifts.
Could almond extract be substituted for the vanilla extract? TY
I haven’t tested it, but I think that would work just fine 🙂
Great recipe. I added 1/4 tsp of clove, and really liked the result.
Can you freeze them?
Oleeta
I haven’t tested that, so I can’t say for certain that they would retain their crunch.
Would cook temperature and time be different for pecans rather than almonds?
I would say temperature would be the same… can’t say for sure on the cooking time, I haven’t tested the recipe other than as written.
Nicholas, I make candies pecans every year for Christmas, that temp is 300º for my recipe.
I just made a batch of your vanilla cinnamon almonds. The funniest part about that recipe is you saying that they will keep in a container for 1 to 2 weeks. Like they’re going to last that long! they are absolutely delicious.
These turned out perfectly- just as good as the vendor-sold ones, in my opinion! I flipped them every 15 min as the recipe instructed, and after about 60 min they were just right. Thanks for the awesome recipe!
The almonds turned out really great. I only cooked them for @ 40 minutes and they were perfect.
I would recommend you start checking them at 40 and take them out when they are at your desired crispness.
Yummy. I will make these again.
Hi! Can the almonds be roasted ahead before adding all the other ingredients? If so, what adjustments do i make with the recipe?
Hi Kathy 🙂 I don’t know that it would work as well, as the egg white and spices need to bake awhile to get that great “crust”. I always the make the recipe as written, so I can’t say for sure, but if you decide to try it, or use pre-roasted almonds, I can’t guarantee the results.
Kathy? Did you ever try the roasted almonds? Im curious. Thanks!
Hi there,
I made the recipe with roasted salted almonds and a couple minor changes and it turned out wonderfully! I used two egg whites instead of one, removed the salt from the recipe and used cardamom instead of ginger.
I just made these yesterday and they are delicious! I love the almonds and am wondering if you think they would work as pecans. Would you bake the same 60-75 minutes?
Hi Sara 🙂 I’m so happy to hear that you loved the almonds! Yes, I think it would work just as well with pecans 🙂 I would aim for the same bake time, but keep stirring every 15 minutes and start checking for doneness at about the 45-60 minute mark and go from there.
I love candied nuts! These are such a great present — but they are so tempting while you’re making them!
I think these would disappear in no time flat!
Ahhhhhh… I love this recipe! Definitely reminds me of the warm roasted nuts we get at holiday festivals. 🙂
I would have trouble keeping my hands off those!
These are so adorable! I will have to put these candied almonds on the “make” list!
My husband is obsessed with candied almonds! I can’t wait to make these for him!
These will make a great little holiday gift packaged up with a pretty little bow.