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Home / Holiday Recipes / Christmas / Easy Candied Almonds

Easy Candied Almonds

1 hr 10 mins
| 7 Comments |
5 from 4 votes
Jump to Recipe 12/13/20 | Updated: 12/13/20 | by Nora
Candied Almonds Pin 1

Candied Almonds are the perfect treat to share with friends and neighbors for the holidays! They are easy to make at home and come out perfectly delicious every time.

overhead view of small metal shovel in pan with candied almonds

Candied almonds are my kryptonite – I could eat an entire batch by myself, and then some. There’s just something about the combination of roasted almonds, sugar and cinnamon that’s absolutely irresistible.

They can be quite pricey, but the good news is: They are very easy to make at home, and they’re definitely cheaper to make than to buy! Such a great treat for the holiday season, or to give away as a little appreciation gift to spread some festive Christmas cheer.

Please note: I changed this recipe on 12/13/2020 from the one I originally published in 2014. If you’re looking for the old recipe (made on the stove without egg whites), print it here.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for candied almonds with text labels
Ingredients for Candied Almonds: Almonds, sugar, brown sugar, egg white, cinnamon, vanilla, salt and cocoa powder.

Ingredient notes

  • Nuts: I have always made this recipe with unhulled whole almonds, but I’ve seen people make it with slivered or sliced almonds, too. The recipe also works with mixed nuts, cashews, pecans, walnuts… If that’s what you prefer!
  • Egg white: This is definitely needed here to help the sugar coating stick to the nuts. If you need an egg-free recipe, check out my old recipe made on the stove without eggs here.
  • Cocoa powder: You can leave this one out if you don’t have it on hand, it just helps with the color of the candied almonds.
  • Vanilla: If you don’t have any vanilla extract on hand, use the same amount of water. It won’t add flavor, but you need this touch of liquid to help the sugar dissolve.

How to make Candied Almonds

Start by whisking the egg white and vanilla together until smooth. Add the almonds and toss until they’re all coated with egg white (1).

photo collage to show how to coat almonds with egg whites

Next, combine both sugars, the cinnamon, cocoa powder and the salt in a separate small bowl (2).

photo collage to show how to combine sugar mixture for candied almonds

Add the dry mixture to the bowl with the almonds and toss until they’re all evenly coated. Spread the almonds on a lined baking sheet (3).

photo collage to show how to coat and bake nuts to make candied almonds

Bake the almonds at 250°F for 45 minutes, stirring every 10-15 minutes.

Finally, turn up the heat to 360°F and finish baking them for 10-15 minutes. Watch them closely, they burn easily in the end!

close up of candied almonds on sheet pan with spoon

Let the almonds cool on the baking sheet. Break them apart and store them in an airtight container once they’re fully cooled.

glass jar filled with candied almonds in front of twinkle lights

Recipe tips

  • Make sure to evenly coat the almonds first with egg white, then with the sugar mixture. That way you’ll get an even glaze on all the nuts.
  • Careful when stirring the nuts during the baking time, then oven is on a lower temperature but it’s still hot. Use oven gloves and be cautious if you have young kids or pets around.
  • Watch the almonds closely for the last 10 minutes of baking, after increasing the oven temperature. They burn if you bake them for too long.
  • Let the almonds cool completely before packing them up to help them retain their crunchiness.
overhead closeup of candied almonds in a glass jar

Storage tips

Keep the cooled nuts in an airtight jar or container at room temperature. I recommend eating the nuts within a week for the best taste and texture.

More homemade candy

  • Easy Cookie Butter Fudge
  • No-Bake Peppermint Bark Oreo Balls
  • No Bake Oreo Truffles (Oreo Balls)
  • Orange and Sea Salt Dark Chocolate Covered Almonds

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Please note: I changed this recipe on 12/13/2020 from the one I originally published in 2014. If you’re looking for the old recipe (made on the stove without egg whites), print it here.

Printable Recipe Card
overhead view of small metal shovel in pan with candied almonds
Save Recipe Saved!

Candied Almonds

Candied Almonds are the perfect treat to share with friends and neighbors for the holidays! They are easy to make at home and come out perfectly delicious every time.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 4 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 1 hr
Total 1 hr 10 mins
Servings 20 servings
Difficulty Easy

Ingredients
 

  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 4 cups almonds
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon unsweetened cacao powder
  • ½ teaspoon sea salt or less to taste

Instructions
 

  • Heat oven to 250°F and line a rimmed baking sheet.
  • Whisk egg white and vanilla extract together in a large bowl, then add the almonds and toss to coat.
  • Combine both sugars, cinnamon, cacao powder and salt in a small bowl. Sprinkle over the almonds and toss to coat.
  • Spread almonds on prepared baking sheet and bake in the hot oven for 45 minutes, carefully stirring once every 10-15 minutes. Increase oven temperature to 360°F and finish baking the almonds for 10-15 minutes (watch them closely, do not overbake or they may burn!).
  • Let almonds cool on the baking sheet. Store in an airtight container for up to 5 days.
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Notes

Ingredient notes

  • Nuts: I have always made this recipe with unhulled whole almonds, but I’ve seen people make it with slivered or sliced almonds, too. The recipe also works with mixed nuts, cashews, pecans, walnuts… If that’s what you prefer!
  • Egg white: This is definitely needed here to help the sugar coating stick to the nuts. If you need an egg-free recipe, check out my old recipe made on the stove without eggs here.
  • Cocoa powder: You can leave this one out if you don’t have it on hand, it just helps with the color of the candied almonds.
  • Vanilla: If you don’t have any vanilla extract on hand, use the same amount of water. It won’t add flavor, but you need this touch of liquid to help the sugar dissolve.

Recipe tips

  • Make sure to evenly coat the almonds first with egg white, then with the sugar mixture. That way you’ll get an even glaze on all the nuts.
  • Careful when stirring the nuts during the baking time, then oven is on a lower temperature but it’s still hot. Use oven gloves and be cautious if you have young kids or pets around.
  • Watch the almonds closely for the last 10 minutes of baking, after increasing the oven temperature. They burn if you bake them for too long.
  • Let the almonds cool completely before packing them up to help them retain their crunchiness.

Storage tips

Keep the cooled nuts in an airtight jar or container at room temperature. I recommend eating the nuts within a week for the best taste and texture.
Nutrition is an estimate.

More recipe information

Course: Snack
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Maricel says

    February 15, 2021 at 9:20 pm

    5 stars
    These are great recipe! Easy and delicious. Thanks Nora for sharing your recipe.

    Reply
    • Nora says

      February 17, 2021 at 12:03 pm

      I’m so glad, Maricel! And thank YOU for trusting in my recipe, I couldn’t do this without all of my amazing readers!

      Reply
  2. Joy says

    January 16, 2021 at 9:21 pm

    Best I’ve ever made! And better than the “mall” hands down.

    Reply
  3. Colleen LOWE says

    December 22, 2020 at 4:27 am

    5 stars
    Very tasty

    Reply
    • Nora says

      December 22, 2020 at 11:19 am

      I’m so glad!

      Reply
  4. Amallia @DesireToEat says

    September 03, 2014 at 10:40 am

    Congratulation Nora, Boy or Girl? So cute….tiny little feet.:-)

    Reply
    • Nora says

      September 04, 2014 at 1:27 pm

      Thank you Amallia! Girl 😀 I can’t stop looking at her cute feet 🙂

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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