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!
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.
You can smell that amazing smell 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.
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!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Trish A says
These are so good!! I used almonds and pecan halves and veganized it by whipping up 2 tablespoons of chickpea liquid until stiff instead of the egg whites. They’re delicious.
Rachel U says
Just made some of these and YUM! I couldn’t stop snacking on them when I was putting them away. Thanks for the recipe!
S H says
This recipe is really good. My husband doesn’t like cinnamon but loved this. However, I forgot to add the ginger, totally my fault, and that is why I gave it a 4 star. I also added 1 T. water to the vanilla and egg white before whisking til frothy.
I also put it on parchment paper. And as with all my recipes, I rotated the pan/s around half way through baking.
I used this for almonds and pecans. Both excellent. TFS
Dc says
Not sure why the recipe deserves a 4 star when you yourself forgot to add ginger? OR did you mean you added the ginger didn’t like it then gave it 4 stars?
Laura says
These have become a regular Christmas treat for our family. I always make a batch if the almonds and another batch with pecans. Soooo good!
Laura says
These have become a regular Christmas candy for our family. I make a batch with almonds and a batch with pecans and they always turn out fabulous!
Irene Dee says
Am I doing this right? I was expecting to have something rather liquid-y but I had a thick batter. I did not mismeasure as I do all of my measuring up front then double check. A picture would really be helpful. They are in the oven now but they look like a light colored brownie batter. I beat the egg white until it was frothy and I could see no liquid. Help please!
The Chunky Chef says
You’re doing it right, there’s not supposed to be a bunch of liquid.
Mark Romero says
Yum. Just ate a small bag of these I bought at Buc-ees. I’ll have to try my own.
Ginny V says
I was amazed at how easy this wonderful treat was to make. Simple ingredients that I had on hand. Thank you for this great recipe. Definitely make this treat again when I can share with others!
Happy Tuesday!
C says
I am eating warm almonds as I type. I followed the recipe exactly and they are delicious. I will make these again!
Katie says
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!
The Chunky Chef says
It shouldn’t be super runny, but yes, they’ll harden as they cool 🙂
Kayla says
Amazing!! Made them for Valentine’s Day and they turned out absolutely incredible. They’re already gone lol.
Kay Weeks says
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!
Christina says
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.
JK says
In your recipe, you cite using raw almonds. What will happen if I used roasted almonds?
The Chunky Chef says
I’ve only tested the recipe as written, so I can’t say for certain.
Iman Mostafa Abdelfattah says
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.
Shalane says
How. did it go using the roasted almonds? I have a huge box of roasted almonds, probably 8lbs or so and I have to do something with them!
Susan McInturff says
Wonderful recipe. Made them tonight and turned out delicious. Definitely a keeper and much better homemade.
Danny says
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.
Anna says
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.
Romagosa says
It’s sooo gooooood!!!
Romagosa says
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.