Homemade Cinnamon Roasted Almonds (Candied Almonds)

A white bowl filled with cinnamon roasted almonds, coated in a shiny caramelized sugar layer, sits on a light-colored cloth on a white surface.

5 from 1 vote

Homemade Cinnamon Roasted Almonds (Candied Almonds)

These Homemade Cinnamon Roasted Almonds are sweet, crunchy, and coated in a warm cinnamon sugar glaze. Made without egg whites and naturally gluten-free, they’re easy to prepare and perfect for snacking or gifting during the holidays.

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan

Servings: cups

Calories: 976kcal

Author: Gwen Wolken

Equipment

1 Baking sheet
1 Parchment Paper

Ingredients

2 cups raw whole almonds
1 cup granulated sugar
½ cup water
1 teaspoon vanilla extract
½ teaspoon cinnamon or pumpkin spice
pinch of salt

Instructions

Line a baking sheet with parchment paper or a silicone mat. Keep a wooden spoon handy.
In a large, heavy-bottomed skillet or saucepan, combine the sugar, water, and cinnamon. Heat over medium heat until the sugar dissolves, stirring occasionally.
1 cup granulated sugar, ½ cup water, ½ teaspoon cinnamon
Stir in the almonds and continue to cook, stirring constantly. The syrup will look glossy and thin.
2 cups raw whole almonds
After 8-10 minutes, the syrup will begin to crystallize and coat the almonds with a sandy texture. Keep stirring constantly.
Continue cooking for another 5-7 minutes until the sugar melts again and turns golden brown, evenly coating the almonds. Be patient and keep stirring to prevent burning.
Once caramelized, remove the almonds from the heat and immediately stir in the vanilla and salt. Quickly spread the almonds on the prepared baking sheet, separating them with a fork before they harden.
1 teaspoon vanilla extract, pinch of salt
Let them cool before storing.

Notes

Stir constantly once the sugar begins to crystallize to prevent burning and ensure every almond gets evenly coated. The mixture will look grainy before melting back into a glossy caramel layer so be patient, that’s when the magic happens.

Spread the almonds out on parchment and let them cool completely before breaking apart.

For extra shine, add a teaspoon of butter in the final minute of cooking.

They stay crisp for up to two weeks in an airtight container.

Try a pinch of cayenne or orange zest for a fun twist, or finish with flaky sea salt for a salted caramel touch.

These almonds make wonderful gifts and are always one of my husband’s favorite snacks during the holidays. I also like gifting these Rosemary Nuts, Pita Chips, and Citrus Olives!

Nutrition