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Candied almonds recipe

Candied almonds recipe

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I tried to reproduce the toasted, candied almonds I had at a Christmas market in Germany and I got very close with this recipe.

Be the first to make this!

IngredientsServes: 2

  • 200g whole almonds
  • 200g caster sugar
  • 130ml water
  • 1 packet vanilla sugar

MethodPrep:20min ›Cook:20min ›Extra time:45min chilling › Ready in:1hr25min

  1. Place almonds into a frying pan and add the sugar and water. Stir and cook over medium heat, until most of the water has evaporated. Add vanilla sugar and continue cooking, stirring constantly, until sugar sticks to the almonds.
  2. Place the almonds on a baking tray lined with baking parchment to cool. Transfer to a serving bowl and serve.

Vanilla sugar

Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.

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Candied Almond Recipe

This post may contain affiliate links, please read my disclosure policy.

Candied almonds are a yummy and festive handmade gift in a mason jar! This easy candied almond recipe is the perfect treat, you’ll love the free printable gift tag it comes with!

This post is sponsored by Ball® Fresh Preserving.

While we used candied almonds, you can put anything into these jars such as some of our homemade stovetop potpourri, homemade hot cocoa mix, lavender bath soak, rosemary salt, or any other handmade gift that can go in a mason jar!

Candied almonds are naturally gluten free and can be made with a variety of spices! This is a simple ratio to follow, but it can easily be adjusted:

⅓ cup sugar per 1 cup almonds

I also love adding spices to the mixture to create even more flavor! A very easy addition is ½ tablespoon pumpkin pie spice for every 1 cup of nuts! If you like a heavily spiced mixture, you can add even more!

How to prepare candied almonds – it’s super easy!

  • Preheat oven to 275 F
  • In a large mixing bowl, whisk 1 egg white until foamy. About 5 minutes – alternatively you can use a hand mixer to save time.
  • Fold in the almonds, sugar, and spices. Stir to combine and coat the almonds.
  • Pour the coated almonds evenly over a parchment lined rimmed baking sheet, sprinkle with a pinch of coarse sea salt. Bake for 30 minutes, stirring occasionally. Taste an almond to see if it is done to your liking, you may opt to bake longer if you’d like the almonds to be more crisp up to 1 hour.

Why do candied almonds need an egg white?

The egg white creates a bit of a meringue texture and crispness for the almonds. It creates a great texture for bulk candied almonds to be given as a gift! However, you can also candy these nuts on the stovetop with maple syrup or honey. I prefer the egg white method for the look and texture it provides.

My suggestion – if you’re making candied almonds for a salad, you can definitely skip the egg white and just sauté them with honey, maple syrup, or sugar on the stove until caramelized.

If you are making bulk candied almonds to give as a gift, use the oven & egg white method.

What’s the difference? The look and texture is very different between stovetop and oven baked. Stove top is great for a quick candied nut for a salad, but the stovetop produces prettier results for large batches to be given as gifts or stored for later.

Brown Sugar vs Granulated Sugar

You can use either brown sugar or white granulated sugar for this recipe. I prefer half and half! The added molasses in brown sugar provides great flavor!

More handmade gifts in jars

Candied Almond Recipe

Makes about 5, 8 oz. mason jars.


  • 3 cups unblanched almonds
  • 1 egg white
  • ½ cup lightly packed brown sugar
  • ½ cup granulated sugar
  • 1-2 tablespoons pumpkin pie spice (optional)
  • Pinch of coarse sea salt (optional)
  1. Preheat oven to 275 F
  2. In a large mixing bowl, whisk 1 egg white until foamy. About 5 minutes – alternatively you can use a hand mixer to save time.
  3. Fold in the almonds, sugar, and spices. Stir to combine and coat the almonds.
  4. Pour the coated almonds evenly over a parchment lined rimmed baking sheet. Bake for 30 minutes, stirring occasionally. Taste an almond to see if it is done to your liking, you may opt to bake longer if you’d like the almonds to be more crisp up to 1 hour.

Free Printable mason jar gift labels

Supplies Needed:

  1. Download the free printable file by clicking here.
  2. Print the file onto this sticker paper. 1 sheet of sticker paper makes 8 labels.
  3. Use a paper trimmer (my favorite crafting tool!) to cut the stickers.
  4. Fill the mason jars with the almonds (or any other gift!), and place the lid and band on finger tight.
  5. Adorn the jars with the sticker, ribbon, and any other festive item! I used a little pine cone and attached it using a glue dot!

Candied Slivered Almonds

Nuts never last very long here at our house, and these Candied Slivered Almonds are no exception! We love them on ice cream and they take any salad seriously over the top! People always rave about how good they are and when I tell them they take under 10 minutes to make they are quick to ask for the recipe.

I originally had them on our most favorite Spinach Mandarin Poppy Seed Dressing when my college roommate Emily brought it to a get together, and I could not get enough! The flavor combinations are SO delicious! I will usually make a double batch so I can have them on hand for a few weeks – if they last that long! Often times I find my husband grabbing a little handful here and there so I have to be sure to make the Spinach Salad before they get gobbled up!

Super simple – the slivered almonds, 2TBS of sugar, 1 tsp of cinnamon, and 1/4 c. water. * If you use brown sugar the almonds will be a softer, chewier feel, vs the white sugar gives you a bit more of a crunch.

Put it all in a sauce pan and mix it together, stirring over medium heat about 5-7 minutes until you smell a roasted nutty smell.

Using the spatula, put them on a cookie sheet lined with parchment paper.

Spread them out on the paper so they can cool off for at least an hour. I usually allow them to cool for and hour and put them in a Tupperware container in the fridge. I then use them on the salad the next day and they have the perfect crunch!

So delicious and so easy! Trust me when I say you will always get compliments when you toss these in your salads!

Candied Almonds

The words crunchy, sweet and savory best describe our candied almond recipe. It’s an irresistible snack that doesn’t take long to make and would cost substantially more to buy at the store.

Start by setting your oven to 350 degrees and lining a baking sheet with waxed paper. Then, combine sugar, water, salt, cinnamon and allspice in a medium-sized skillet. Bring everything to a boil over medium heat then add in your raw almonds.

Make sure to thoroughly coat the nuts in the sugar mixture, stirring constantly. Reduce the heat gradually as the mixture thickens—it’ll prevent any scorching that would otherwise occur.

After 8 or 10 minutes, the mixture will become really thick and stringy and the nuts will clump together when stirring. That’s the sign to remove it from the heat and sprinkle with a little bit of baking soda.

Transfer the nuts to a baking sheet and allow them to cool for a few minutes. Then, separate any nuts that are still stuck together and bake for 8–10 minutes, tossing occasionally.

Remove from oven and cool slightly. If you enjoy a nut that’s less crispy, skip the oven baking altogether and allow them to cool ever so slightly on a baking sheet.

Whatever your choice, you can best experience the wonderful aroma and taste by serving the candied almonds warm—they are so easy to make, the kids can even help you out!

And don’t worry if you don’t like almonds! Feel free to use walnuts or pecans as an alternative. After all, isn’t any nut coated in sugar and spice bound to taste good?

Bavarian Vanilla Almonds Yield: one pound candied nuts


1 egg white
1/2 teaspoon vanilla extract (1 teaspoon of Vanilla Extract if you are using regular granulated sugar instead of vanilla sugar
1 tablespoon water
1 pound almonds or pecans
3/4 cup of vanilla sugar (if you do have vanilla sugar, simply substitute regular granulated sugar)
1 teaspoon of ground cinnamon
1 ½ teaspoons of Vanilla Fleur de Sel (if you do not have Vanilla Fleur de Sel simply substitute fine grain sea salt)


1. Preheat oven to 250 degrees F and line a large baking sheet with parchment paper.

2. In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy. Stir in almonds and mix to coat.

3. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts.

4. Evenly spread nuts onto prepared baking sheet and place into oven.

5. Bake in preheated oven for 1 hour, stirring every 15 minutes.

6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

Spiced Candied Nuts

Dear readers, I’m so sorry about this recipe. Because you’re not going to be able stop eating these Spiced Candied Nuts.

Don’t say I didn’t warn you. And they only take about 30 minutes to make, so you’ll have a really hard time convincing yourself that they’re not worth the trouble.

Excellent recipe. Can’t stop eating them and I had intended to give as an office gift. Hope they make it to the office.

They’re no trouble at all, actually, and totally worth it! A little too worth it. These are one of those addictive holiday treats that I can’t seem to stop eating.

This recipe works just as well on other nuts, like almonds and cashews, and you could even use a variety of mixed nuts if you like.

And because these candied nuts can be stored in an airtight container for up to a month, they’re a great way to get a jump start on holiday baking and gift giving.

Wrapped up in a cute cellophane bag, these nuts make great neighbor or teacher gifts, and are a welcome change from all of the sweets that are offered up this time of year.

Son of a nutcracker! I don’t think these guys will make it from the pan to an airtight container. I shouldn’t have made these right before I sat down to wrap all the Christmas gifts.

Feel free to adjust the level of cayenne to suit your tastes, but I will say that I always end up wishing I’d added more. You could even leave it out if you prefer not to have any heat at all.

Either way, you won’t be able to stop eating these Spiced Candied Nuts. Sorry. And also, you’re welcome.

How to make candied almonds

PREP. Preheat oven to 250 degrees. Lightly grease a 10吋 inch jellyroll pan.

COAT. In a small bowl, beat the egg white lightly. Add water and beat until frothy. Add the almonds, and stir until well coated. In a separate bowl (or ziploc bag), mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the greased pan.

ROAST. Bake for 1 hour, stirring occasionally, until golden. Let the almonds cool before storing.

Candied Almonds

These spicy, crunchy, caramelized almonds are delicious served with JJ Johnson's Seared Skuna Bay Salmon with Ginger&ndashRhubarb Tea, but also work well as an addictive snack.


  • 1 cup sugar
  • 1 tablespoon salt
  • 1/8 tsp cayenne pepper
  • 1 cup raw almonds
  • 2 tablespoons grapeseed oil for frying


In a medium bowl, combine the sugar, salt, and cayenne pepper. Place the almonds in a small saucepan and completely cover them with water. Bring to a boil over medium-high heat and let simmer until the almonds soften slightly, about 5 minutes. Drain the cooked almonds thoroughly.

While the nuts are still somewhat wet and hot, add them to the bowl with the sugar, salt, and cayenne mixture. Toss to coat evenly. Using a spider or slotted spoon, remove the coated almonds onto a sheet tray fitted with a rack and let stand until the almonds have cooled and the mixture has set, about 1 hour.

In a large nonstick sauce pan, heat 2 tablespoons grapeseed oil over medium-low heat. Fry the coated nuts until golden brown, stirring constantly until the sugar melts and forms a golden brown caramel coat, about 4 minutes. Move the caramelized nuts to the sheet tray fitted with a rack and cool completely. Once cool, coarsely chop the nuts by pulsing in a food processor. Store in an airtight container.

Ingredients for candied almonds

Be sure to use RAW almonds as the coating will not stick the outside if you don&rsquot.

Don&rsquot 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&rsquot have an acidic bite to it like cheap cinnamon.

TRUST ME! Buy the good stuff and keep it just for recipes like this.

  • add all ingredients to pot
  • boil 10-15 minutes
  • spread out and cool

Reader Interactions

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Erika these sound like a delicious snack. Can’t wait to try. I will be making these for my Thanksgiving gathering! I think my grandkids will like and their mom will approve :)

Hi Pam. Thanks for leaving a comment… I miss your sweet family! I made 25 pounds of this stuff for a fundraiser & I might have been our best customer! LOL! Hopefully your family will enjoy it too. A big hug & much love to all of you!! xo

I just found your website while looking for a Gluten Free Pie Crust to make my GF hubby Homemade Pasties. I also love, love, love Cinnamon Almonds and am excited to try your candied nuts recipe. Perfect timing too,, right before the Holidays.
Also, your boys are Adorable! Thanks for a great website.

Hi Erica!
Can these be made with any other types of sweeteners?? I can’t eat white, brown or cane sugar….I can eat coconut palm sugar, Xylitol, honey, maple syrup. Would any of those work?? Thanks!

Hi Alix! Yes, candied nuts can be made with Maple Syrup, but it behaves a bit differently than a sugar-based recipe. My suggestion would be to google how to candy Maple Syrup and adjust this recipe accordingly. But be careful… if you have any allergies to eggs or dairy, many recipes use egg whites or butter as a base ingredient. Now you have me wanting to make a batch of maple candy! =) If I make some, I’ll be sure to post my modifications here. God Bless!

I have been looking for a simple candied nut recipe and I think yours fits the bill! I want to make some for my sister-in-law as a gift, but she can’t have gluten or cane sugar. I am goiong to try your recipe using coconut sugar. The labels are super cute too! Thank you for making my gift-giving easy :)

Hi Jennifer! Thank you so much for the sweet comment… Not sure how the coconut sugar will work since it has a different type of crystallization, but let me know how it goes! If that doesn’t work, you might also try maple syrup. Enjoy & God Bless!

Just made these! Delicious! When it was cooking it smelled like it had too much cinnamon, but it tastes perfect. Thanks!

Thanks for the comment Cate, I’m so glad they turned out well for you! =) Enjoy & God Bless!

Absolutely perfect. Thank you so much for sharing this recipe, and the precise directions!

Yay! I’m so glad you enjoyed the recipe… it’s a family favorite of ours too! =) God Bless!

This recipe was a great-Easy to do find:) I was a little nervous since I hadn’t “candied” anyting before.
I used Coconut Sugar a splash of Maple syrup and a little Vanilla along w/ the Cinnamon and a Creole Seasoning salt that gave it a deep smoky little kick but not ‘spicy’ and I think Im going to have to make another batch to give away because I am having trouble backing away from them!! Salty/Sweet Heaven.
Thank you for sharing this great/very easy to follow step by step recipe.

Thanks Sheri! I’m so glad the recipe worked well for you… You’re modifications sound delish, I’d have a hard time staying away from them too!! =) Enjoy & God Bless!

Hi Erika, I enjoy your candied nuts recipe! However, I’ve had a 50% success rate with the sugars crystallizing.

In the last batch I made, the sugars were crystallizing just fine and I was almost done, so I turned down the heat a little bit. In a matter of minutes, the whole batch turned into a gooey mess. I attempted to save it by throwing it in the oven at 300 for about 30 minutes, but to no avail. I took them out because I was unsure how long the nuts and cinnamon could be cooked. I used a mixture of pecans and almonds. Would you be able to give me insight as to why the crystallized sugar turned back into a liquid state? I’ve narrowed it down to:

1) turning the heat down a little bit,
2) fans blowing cool air outside in from a window across the kitchen,
3) almonds and pecans were not cool enough to aid sugar crystallization.