Have you ever had candy coated almonds before?? We first had them when we traveled to Europe as newlyweds. We had just gone to Tower Bridge (often mistaken for London Bridge) and saw street vendors nearby selling cinnamon roasted nuts. It has become one of our favorite treats!
From that moment, we have been obsessed with candy coated almonds. And since then, we have wanted to try to make our own recipe at home. We are happy to report that we have now done that with this recipe. And guess what?! It’s so easy and so delicious!
These delicious little nuts are the perfect candy recipe to package up and give to neighbors during the holidays! Sometimes we’ll even pair them with our Candied Walnuts, Chocolate Fudge, or Butter Mints.
Why we think you’ll love it:
- Just mix and bake!!! These nuts are prepped in only 5 minutes, then you simply bake! It doesn’t get much easier than that.
- A few ingredients. All you need is raw almonds, an egg, and some seasonings for delicious flavor!
- For gifting. A jar of cinnamon spiced nuts is a perfectly lovely gift, especially around the holidays.
Candy Coated Almonds Ingredients
- Egg white (1) – Egg white helps the sugar-cinnamon mixture stick to each almond so you get an even sweet coating. See How to Separate Egg Whites for tips.
- Cold water (1 teaspoon) – Cold water thins the egg white slightly, so it spreads easily and helps the coating bind evenly.
- Whole raw almonds (4 cups) – Raw almonds are the base of the snack, offering that fresh-roasted crunch and nutty flavor once baked.
- Granulated sugar (½ cup) – Granulated sugar sweetens the almonds and forms the candy coating when baked, creating a crisp, sugary shell.
- Ground cinnamon (½ teaspoon) – Cinnamon adds warm, cozy spice and a hint of seasonal flavor that pairs beautifully with the sweet coating. Try adding pumpkin pie spice or cayenne pepper for a flavor twist.
- Salt (¼ teaspoon) – A pinch of salt balances the sweetness and brings out the nut’s natural flavor, preventing the almonds from tasting overly sugary.
How to Make Candy Coated Almonds
PREP. Preheat oven to 250°F. Lightly grease a 10×15 inch rimmed cookie sheet, or Line the Pan with Parchment Paper.
COAT. In a small bowl, beat egg white lightly. Add water and beat until frothy. Add almonds, and stir until well coated. In a separate bowl (or Ziploc bag), mix the sugar, salt, and cinnamon, and sprinkle the cinnamon sugar mixture over the nuts. Toss to coat, and spread evenly on the prepared baking sheet.
ROAST. Bake for 1 hour, stirring occasionally, until golden. Let the almonds cool before storing.
Kristyn’s Recipe Tips
- Use a parchment-lined or lightly greased rimmed baking sheet so nuts don’t stick and cleanup is easy.
- Stir the almonds occasionally during the bake so they roast and caramelize evenly for a consistent crunchy coating.
- Let the almonds cool completely before storing. That helps the coating crisp up and keeps them from getting soggy.
- Customize the flavor by adding a pinch of spices like pumpkin pie spice or a tiny bit of cayenne pepper for a sweet-spicy twist before baking.
Candy Coated Almonds Recipe
Video
Ingredients
- 1 egg white
- 1 teaspoon cold water
- 4 cups whole raw almonds
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 250°F. Lightly grease a 10×15-inch jelly roll pan and set aside.
- In a small bowl, lightly beat egg white. Add water and beat until frothy. Add almonds and stir until well-coated.
- In a separate bowl (or in a resealable plastic bag), mix sugar, cinnamon and salt. Sprinkle over nuts and toss to coat, then spread nuts evenly on the greased pan.
- Bake for 1 hour, stirring occasionally, until golden. Let cool before enjoying.
Notes
- Use a parchment-lined or lightly greased rimmed baking sheet so nuts don’t stick and cleanup is easy.
- Stir the almonds occasionally during the bake so they roast and caramelize evenly for a consistent crunchy coating.
- Let the almonds cool completely before storing. That helps the coating crisp up and keeps them from getting soggy.
- Customize the flavor by adding a pinch of spices like pumpkin pie spice or a tiny bit of cayenne pepper for a sweet-spicy twist before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store batches in an airtight container or mason jar for 1 week at room temperature, 2 weeks in the refrigerator, or 2 months in the freezer.
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This post was originally published December 2017.
Could you use roasted almonds?
Yes, you can.
I forgot to rate these! Like I said before they were addicting and so easy to make.
I was gifted some pecans so I used this recipe and substituted pecans. They were so addicting!