Okay, new rule: These Candied Almonds are NOT allowed in my house. I’m bringing them with me to work tomorrow. Hopefully, I can survive the night without eating them all. These are some dangerous little almonds… because once you start eating them it’s nearly impossible to stop. Their sweet, buttery, toasty nut flavor is totally addictive.
But say you need a gift to bring to a holiday party and wine isn’t up your alley. Making this candied almonds recipe would be the perfect alternative. Or, if you like to give homemade gifts for Christmas, these candied almonds will make everyone will love you. I mean really, really love you.
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This recipe makes about 3 times what you would get in one of those little paper cones from the mall kiosk, all for about the same price. Now that you’ve unlocked their secret, the smell of sugar-coated roasting nuts wafting from their kiosk will no longer hold any power over you. You are free.
Ingredients for Candied Almonds
These candied almonds are incredibly easy to make. Here is what you’ll need to make your own homemade candied almonds:
- Raw Shelled Almonds: Make sure to get raw almonds because they will be roasted in the oven. If you buy pre-roasted almonds they may overcook. Hot tip: if you have an ALDI near you, they have the absolute best prices on nuts!
- Sugar: We use a combination of white and brown sugar for this recipe. The white sugar helps crystalize the coating on the nuts, giving them that crunchy finish, while the brown sugar gives them a deep, rich caramel-like flavor.
- Cinnamon: Cinnamon gives these nuts a super cozy, Christmasy flavor.
- Salt: A little bit of salt goes a long way toward making these candied nuts extra flavorful. It really helps all those flavors POP.
- Egg White: Egg white acts as the binder, helping the sugar coating adhere to the nuts as it bakes and it creates an airy-texture in the crystalized sugar, making it extra crispy and crunchy instead of a glossy glaze.
- Vanilla: Vanilla adds warmth to the flavor of the nuts.
How to Store Candied Almonds
Make sure you let your almonds cool completely at room temperature before packing them into an air-tight container. This makes sure there is no residual moisture in the nuts that can cause them to get sticky or moldy during storage. Once cooled and packed in an air-tight container, they’ll keep for up to one week at room temperature.
You might also like our recipe for Candied Pecans!
Candied Almonds
Servings 15 ¼ cup eachIngredients
- 1 lb. raw shelled almonds ($5.99)
- 1/3 cup brown sugar ($0.11)
- 1/3 cup white sugar ($0.05)
- 1 tsp cinnamon ($0.05)
- 1/2 tsp salt ($0.02)
- 1 large egg white ($0.25)
- 1/2 tsp vanilla extract ($0.14)
Instructions
- Preheat the oven to 300ºF. In a small bowl, stir together the brown sugar, white sugar, cinnamon, and salt until evenly mixed.
- Separate the egg white from the yolk. Place the white in a large glass or metal bowl and whisk until light and frothy, but it is not yet forming peaks (no clear liquid should remain in the bottom of the bowl). Add the vanilla extract and whisk again until incorporated.
- Add the almonds to the egg whites and stir to coat. Add the sugar spice mixture and stir to coat again.
- Spread the sugar coated almonds out on a baking sheet lined with parchment paper or foil coated with non-stick spray. Bake for 30 minutes, stirring once half way through. After baking, allow the almonds to cool, during which time coating will solidify into a crunchy candy shell.
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Nutrition
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Scroll down for the step by step photos!
How to Make Candied Almonds – Step By Step Photos
In a small bowl, stir together 1/3 cup brown sugar, 1/3 cup white sugar, 1 tsp cinnamon, and 1/2 tsp salt until evenly mixed.
Separate one large egg and whisk the whites until they are light and fluffy, but not yet forming peaks. Make sure there is no clear, liquid white left on the bottom of the bowl. Add ½ tsp vanilla extract and whisk it into the egg whites.
Add the almonds to the egg whites and stir to coat. Pour the cinnamon sugar mixture over the nuts and stir until the almonds are evenly coated in sugar.
Spread the coated almonds out on a baking sheet covered with parchment paper. Bake in a preheated 300ºF oven for 30 minutes, stirring once halfway through.
After baking allow the almonds to cool so that the candy coating can harden and get nice and crunchy.
And now you have a whole pound of seriously addictive Candied Almonds. Oh boy. #sorrynotsorry
My daughter visited an outdoor Christmas market in Germany and brought back candied almonds BUT they were made using alcohol, flavored with or like Baileys Irish Cream. How would one go about getting this depth of flavor? Possibly starting with the flavored liquid and leaving out the sugar? Is there a condensed flavoring of the Irish Cream, or any other flavoring like this that might work? I have no problem experimenting.
I am unsure how you would do that, as I have never made anything like that. Have fun experimenting! It sounds delicious! XOXO -Monti
Thank you.
Was trying to find something a little healthier than cookies to snack on (but not completely healthy), and these fit the bill! This will definitely be a repeat!
I did add an eighth teaspoon of cayenne for a little heat on my second batch. These are amazing.
Of all the baking I did this holiday, these candied almonds were the biggest hit. I made these initially because this recipe is gluten free, but the whole family loves them! Definitely 5 stars!
I used this recipe. Easy recipe except for the whisking lol.. Loved it. They came out great. Everyone enjoyed them. Thanks
This recipe is wonderful,,, really, I have used this recipe with cashews and Spanish peanuts as well. Works great!
S
What happens if you use roasted almonds or peanuts, will I still work
Yes, it should still work.
These are delicious! For a vegan version you can whip aquafaba and a touch of cream of tartar instead of the egg white.
trust me. let your brown sugar dry out and then grind it up. Will make your go at this so much easier.
I totally agree. I do “Lazy Keto”, so I use Splenda Brown Sugar Blend (2/3rds of a cup) when I make these, and then I hand-sift it. IMHO, the dryer, finer sugar granules most DEFINITELY make a difference! [I gave this recipe 4 Stars rather than 5 simply because I rarely give 5 Stars to ANY recipe I’ve tried, or ANY item I’ve purchased from anywhere, whether while out shopping or via the internet. I make this recipe pretty often (once a month at least; Almonds are expensive!), so if I were another person, I probably would have gone with 5 Stars.]
You sure sound like a bag of laughs to be around…people work hard on their recipes/products you shouldn’t downgrade their rating. because you’re, well, you.
You should plant a couple of trees! Two are necessary for cross pollination. I have 3 and they like las vegas!
Can these be made with dry roasted almonds?
You can!
Has anyone tried a sprinkling of salt over these after they come out of the oven? I’m looking for a less sweet snack.
And has anyone used sliced almonds? I’m wondering if they would come out in clusters.
You could spread them out very thinly, but just be ware of the cooking time and keep your eye on them!
They are great!!
Thank you Jan!
Do you recommend raw or roasted almonds for this? Looks great!
We’d suggest roasted. But you could certainly try with raw!
I want to double check on this because the recipe distinctly calls for raw almonds, and the pre-recipe notes on ingredients makes sure to mention raw almonds as well due to cooking times listed in the recipe
Sorry for the confusion there! They should definitely be raw.
So glad I tried this recipe! Only problem I was making them for gifts for our adult children but my husband smelled them and could not stop eating them! Guess I will start another batch. Thanks for a great easy and delicious recipie.!
Oh no! Well I’d say that’s an okay excuse to make some more. What great gifts!
Oooooh, this is where I got the recipe!! I have made these many times, they’re easy and delicious, and if you need to take something to a party they travel well and get eaten up.
Thanks Mary!