Candied almonds are easy to make at home in less than 20 minutes and taste better than any of the store bought candied nuts out there.
Just 4 ingredients and a no bake method makes these cinnamon almonds the perfect snack for any occasion.
Table of contents
Do you love the cinnamon roasted almonds that come in those fun paper cones? You know what I’m talking about.
The delicious nuts you smell at the movie theater or those fun booths at the shopping mall. The ones you can’t resist!!
This recipe is just like those but with a sweet glaze that balances out the cinnamon and almonds perfectly.
What can you do with raw almonds?
I like to roast mine! A simple addition of olive oil and salt and they make a great snack.
If you want to go above and beyond, you can candy coat them. Just like other candied nuts, they are a great addition to salads, snack mixes, and given as a gift.
Think easy and inexpensive wedding favors!
Some recipes call for using egg whites as a way to get the sugar to stick to the almonds.
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This easy recipe only uses 4 ingredients! I’m sure you already have them on hand too!
Ingredients for Candied Almonds
- granulated sugar
Be sure to use RAW almonds as the coating will not stick the outside if you don’t.
Don’t skimp on the cinnamon. Because there are only a few ingredients, make sure you use quality ones.
My favorite cinnamon is Siagon cinnamon. It has the best flavor and doesn’t have an acidic bite to it like cheap cinnamon.
TRUST ME! Buy the good stuff and keep it just for recipes like this.
How to make Candied Almonds
First: In a small bowl, combine the sugar and cinnamon. Add the almonds, water, and sugar mixture to a medium pot and stir to combine.
Second: While stirring constantly, bring to a boil, reduce to medium heat, and cook until syrup starts to turn dull instead of shiny. This should take 10 to 15 minutes.
Third: Remove from heat and spread the glazed almonds in a single layer on parchment paper lined baking sheet.
Fourth: Cool completely before enjoying or storing.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How to store them
Store these candy coated almonds at room temperature for best results. Keeping them in the refrigerator will cause them to become sticky from the moisture.
If you want to make these in advance, cool completely and store in an air tight container in the freezer for up to 3 months.
They are great to pull out and snack on or, add to a cheese board or salad.
Be sure to bring them to room temperature before eating as you don’t want to crack a tooth.
How long do they last?
Once completely cooled, store them in an air tight container, at room temperature, for up to 2 weeks.
I don’t think they will last that long though!
Tapas Tips & Tricks
- let the candy coated almonds cool completely on the prepared baking sheet before eating or storing. they will be very hot so be careful!
- be sure to use raw almonds! coated almonds will not stick to them.
- if you are not comfortable with boiling until the sugar syrup loses its sheen, feel free to use a candy thermometer and cook until the mixture reaches the “softball stage / 235F-245F.
- if the almonds come out “gooey” or soft, you didn’t boil all the water out of the mixture and you need to cook them longer next time.
- do not substitute brown sugar for white granulated sugar. there is a moisture difference what will affect the recipe.
These candy coated almonds, with a hint of cinnamon, make a great finger food for game day, a delicious edible gift for friends and family, or the perfect snack for on the go.
More Easy Appetizers
- easy peel hard boiled eggs
- maple glazed pecans
- lemon thyme almonds
- everything bagel almonds
- complete guide to deviled eggs
- almond shortbread cookies
Printable Candied Almonds Recipe
- 2 cups whole almonds (raw)
- 1/2 cup water
- 1 cup white granulated sugar
- 1 teaspoon cinnamon
- Prepare a baking sheet with parchment paper and set aside (this is for cooling the almonds when they are done.
- In a medium saucepan, combine the sugar, cinnamon, and water. Stir to combine,
- Add the almonds and stir to coat.
- While stirring, bring the mixture to a boil and then reduce the temperature to medium heat.
- Stir constantly until all the liquid evaporates and what remains is a syrup. When the syrup starts to "dull" they are done. This should take between 10-15 minutes.
- When done cooking, spread the glazed almonds on the prepared baking sheet in a single layer. Cool completely before serving.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 304Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 173mgCarbohydrates: 33gFiber: 4gSugar: 27gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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