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.
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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.
Christina Clark says
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!!
Shonni Stevens says
Great recipe! Easy and delicious! Thank you!
Aimsy says
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
Heidi says
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.
Virginia Keeney says
Could almond extract be substituted for the vanilla extract? TY
The Chunky Chef says
I haven’t tested it, but I think that would work just fine 🙂
Corey says
Great recipe. I added 1/4 tsp of clove, and really liked the result.
Oleeta says
Can you freeze them?
Oleeta
The Chunky Chef says
I haven’t tested that, so I can’t say for certain that they would retain their crunch.
Nicholas says
Would cook temperature and time be different for pecans rather than almonds?
The Chunky Chef says
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.
Barbara says
Nicholas, I make candies pecans every year for Christmas, that temp is 300º for my recipe.
Kathlene Charbonneau says
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.
Kelsey says
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!
Janice says
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.
kathy says
Hi! Can the almonds be roasted ahead before adding all the other ingredients? If so, what adjustments do i make with the recipe?
The Chunky Chef says
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.
Kamilion says
Kathy? Did you ever try the roasted almonds? Im curious. Thanks!
JP says
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.
Sara says
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?
The Chunky Chef says
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.
Michelle says
I love candied nuts! These are such a great present — but they are so tempting while you’re making them!
Ginny says
I think these would disappear in no time flat!
Carrie @Frugal Foodie Mama says
Ahhhhhh… I love this recipe! Definitely reminds me of the warm roasted nuts we get at holiday festivals. 🙂
Dorothy at Shockingly Delicious says
I would have trouble keeping my hands off those!
Sharon @What The Fork says
These are so adorable! I will have to put these candied almonds on the “make” list!
Brandy | Nutmeg Nanny says
My husband is obsessed with candied almonds! I can’t wait to make these for him!
Amy Stafford says
These will make a great little holiday gift packaged up with a pretty little bow.