Candied Cinnamon Roasted Almonds

Candied Cinnamon Roasted Almonds

Easy-to-make, addicting, sweet, crunchy, candy coated cinnamon roasted almonds just like you get at the mall.

I don’t know if it’s every mall in the US, or if it’s just ours, but every year at Christmas time vendors set up and sell freshly made candied cinnamon roasted almonds. The smell from these crunchy, sweet cinnamon glazed almonds fills the entire mall and I can’t resist taking a sample or two as I pass by.

The almonds are a little bit expensive to buy, but pretty inexpensive to make at home. I always keep a big Costco size bag of raw almonds in my fridge for healthy snacks, so I almost always have the ingredients to make this sweet treat any time. Which could be dangerous because it really is impossible to eat just one.

There is a little bit of controversy online about whether you should cook them until the sugar crystallizes and the coating becomes furry or if you should cook them a little longer until the sugar melts again. I like them both ways and I think you will too.

Candied Cinnamon Roasted Almonds

Candied Cinnamon Roasted Almonds


  • 1 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 2 cups almonds


Preheat oven to 350º.

Combine the brown sugar, water, cinnamon and salt in a saute pan. Bring to a boil over medium heat.

Add the almonds and cook, stirring constantly, until the liquid evaporates and leaves a candy coating on the almonds.

Pour the almonds onto a baking sheet lined with parchment or a Silpat. Spread in to a thin layer, separating the almonds if necessary.

Roast in the oven for 10 minutes. Remove from oven and let cool completely. Store in an airtight container.

*You can skip the roasting if you're using roasted almonds.

Today’s post is week 9 of my 12 Weeks of Christmas Treats hosted by Brenda, Meal Planning Magic. Be sure and check out all of the fabulous treats the other 12 weeks of Christmas Treats bakers baked up for this week.

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    Leave a Comment:

  1. Heidi says

    Delicious!! Thank you for the great recipe! I’m excited to give these away as gifts this fall. One question, does it matter when the cinnamon (or other spices used) are added? It seems to work fine with the cinnamon but I worry about spices burning during the caramelization process.

    Also, would adding salt in the beginning effect the process? I love salt with my nuts and am wondering if this is better added in the beginning or end.


    • says

      Thanks Heidi – so glad you loved it. I haven’t tried it with other spices, but cinnamon is so powdery that it needs to be added early so it incorporates better, but if you used a spice that blended easily, you could try adding it later.

  2. Keith-powered by plants :] says

    Just did this like 5 mins ago and WOW this is great! Very simple and delicious(im addicted to almonds),, Idk what people are doing but i did mine and the instructions were straight forward. I was even on high heat because I was being impatient(because my water was more than 1/4), once the almond started getting dry(candied) I put them in the baking sheet right away,, They are cooling ATM,,
    Thanks for the recipe, will be definitely using this again,,

    PS. I accidentally put 2 Tbsp cinnamon 😀 hahah still taste good, and I like cinnamon anyways,,

  3. Bonna says

    I tried this for the first time. Did everything according to your instructions as far as I can tell. The liquid never full evaporated before it burned. I also stirred the entire time. That’s alot of almonds out to the trash.

  4. lacey says

    Hi Barbara, just wondering if this recipe should work for pecans and cashews as well… I have made several batches of the almonds and they turned out great! I tried making one batch of pecans and they started burning before the liquid evaporated at all. Wondering if I forgot to turn the heat to medium or what… I’m afraid to try making the cashews for fear that will happen again. But it doesn’t make sense to me that it would only be for almonds. Let me know! Thank you!

    • says

      Hi Lacey – I haven’t tried it with any other nut, but I don’t know why it wouldn’t work. Perhaps with the more tender nuts you could try cooking the sugar mixture until most of the liquid has evaporated and then add the nuts so the don’t have a chance to burn? So glad you’re enjoying the recipe. Happy holidays!

  5. Mark says

    I just made the almonds today and they don’t look anything like the ones I buy at the mall. I followed all the steps right, what did I do wrong? Can I just put them back on the stove and repeat the sugar and cinnamon process?

  6. Christina S says

    I’m trying to make these. I didn’t know whether to use light or dark brown sugar so I ventured a guess at dark. It’s turned into a big sticky mess though. I used roasted almonds so thought I wouldn’t have to put them in the oven, but after having them on the stovetop for 10+ minutes and stirring constantly it’s still a sticky mess. I put them in the oven for 10 minutes as you suggested and they’re still a stick mess. I’m letting them cool now to see if it’s the cooling that makes them behave. What am I doing wrong? Is it light brown sugar instead of dark????

    • says

      Light or dark shouldn’t matter. I used light. You probably just needed to cook them longer. Until all the moisture is evaporated. You could probably just put them back on the stove and cook them longer.

  7. Jill says

    Hi Barbara! My sister told me about your Lemon Bar Cookie Cups, and from there, I hopped to these delicious cinnamon almonds. I think I’ll make them for book club next week, but I am wondering about the type of pan you use.My non-stick skillet is too small for this recipe. I do have two cast iron skillets, would they work for making the nuts? Thanks so much!

    • says

      After the sugar mixture boils you add the almonds and cook them until all of the liquid evaporates. Just keep stirring it while it’s cooking and you shouldn’t have any problems. I made a batch a few days ago to take to a party. Everyone loves them. Enjoy!

  8. Stephanie M says

    I used a different recipe I found on the Internet and it was awful. The nuts had no candy coating and so I thought I just wasted them. But then I saw this recipe and followed your directions to coat the nuts and they are perfect! Just like the ones you buy at the mall or ball games! Thank you!!!!

  9. Hunter Santos says

    I just made these!!! So easy, took some time for the liquid to evaporate, we’re talking 5 to 10 minutes here. But overall it was fairly quick. I would totally suggest this recipe to anyone who wants GREAT candied cinnamon almonds!!

  10. says

    I’ve got to add these to my holiday gift baskets! These almonds look too good to pass up… not sure I’ll be able to let them go once I make them though!

  11. says

    Wow, Barbara, wow! But these must be so addictive! They are so pretty… and mmmm there really is something so festive and Christmassy about these almonds.

  12. says

    I made cinnamon sugar roasted almonds about this time last year but I didn’t do the stovetop/boiling. Now THAT looks like the secret to getting that really thick coating on them, which I Love! Yours look PERFECT!