Cinnamon Candied Almonds Recipe
These deliciously easy Cinnamon Candied Almonds are the perfect holiday treat! With a sweet, yet slightly salty brown sugar coating, this recipe makes a tasty snack and edible gift idea for the holidays!
The holidays are my favorite time of year for eating. I always have snacks like these on hand, leading up to Christmas, for my family to nosh. They are also great for when friends and family drop by.
This recipe isn’t difficult but it is delicious! Like Cinnamon Walnuts, Candied Almonds are one of my favorite things to make!
They aren’t overly sweet, so they are great when served with a cheese board or on their own.
Why This Recipe Works
With just a handful of ingredients, you can have a tasty treat to snack on whenever you want something sweet.
This Cinnamon Candied Almonds recipe is super easy to make. They can be made quickly, but I suggest keeping a few batches on hand so you are ready for anything that pops up during the holidays.
These pair just as well with other sweet snacks like Cinnamon Candy and Caramel Corn as they do with savory snacks like Old Bay Chex Mix or Dried Beef Rolls.
And these Candied Almonds are a great edible gift idea to share with friends, especially if you design fun labels or recipe cards to go with them using something like Canva.
As with most fast and delicious holiday snacks, people are going to ask you for the recipe. So I always have recipe cards ready to go!
Ingredients
• brown sugar
• water
• cinnamon (plus any other spices you want to add, like nutmeg or clove)
• salt
• raw almonds
Directions
Preheat the oven to 350 degrees.
Add the brown sugar, water, cinnamon, and salt into a saucepan.
Bring to a boil over low to medium heat.
Add the almonds and cook, stirring constantly until the liquid evaporates (approximately 5 minutes).
It is ready when the mixture coats the almonds and isn’t drippy.
Watch closely so the candy coating doesn’t burn.
Spread out the almonds in a single layer on a sheet pan covered with parchment paper (they will be clumpy and stick together but try to spread them out as much as possible).
Put in the oven for 10 minutes (check on them at around 7 minutes to make sure they aren’t burning).
Remove and let cool completely.
Break apart any big clumps of candied almonds.
Store in an air-tight container.
Don’t try to multitask while making these. They come together fast and can burn if you aren’t careful. You will know that they are ready when the mixture becomes really thick and syrupy and coats the back of the spatula.
Roasting the almonds helps to bring out their flavor and helps the candy coating to get really nice and crispy.
Frequently Asked Questions
Store the dried and cooled candied nuts in an air-tight container. They will last for about a week if stored at room temperature and about 2 weeks if stored in the refrigerator.
Sometimes your almonds can get a little soft if you don’t bake them for long enough. Keep an eye on the cooking times, and your almonds. You don’t want them to burn!
A few more easy recipes you might also enjoy!
- Festive Pecan Cheese Ball for the Holidays
- Crispy Baked Salami Chips
- No Spinach Hot Artichoke Dip
- Easy Bacon Wrapped Dates with Goat Cheese
- Parmesan & Truffle Fried Cheerios
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Easy Candied Almonds
Ingredients
- 1 cup brown sugar
- 1/4 cup water
- 1 TBSP cinnamon
- 1/8 tsp salt
- 2 cups raw almonds
Instructions
- Preheat the oven to 350 degrees.
- Add the brown sugar, water, cinnamon, and salt into a saucepan.
- Bring to a boil over low to medium heat.
- Add the almonds and cook, stirring constantly until the liquid evaporates (approximately 5 minutes).
- It is ready when the mixture coats the almonds and isn’t drippy. Watch closely so the candy coating doesn’t burn.
- Spread out the almonds in a single layer on a sheet pan covered with parchment paper (they will be clumpy and stick together but try to spread them out as much as possible).
- Put in the oven for 10 minutes (check on them at around 7 minutes to make sure they aren’t burning).
- Remove and let cool completely. Break apart any big clumps of candied almonds.
