This Cinnamon Almonds recipe combines warm spices, brown sugar, and crunchy nuts into a delicious homemade treat. You will have gourmet-quality snacks ready in just 20 minutes with minimal effort!
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🥜While this cinnamon version is classic, the base technique allows for endless variations with different spices or nuts!
My 2 Best Tips For Making Cinnamon Almonds
Constant Stirring: Never stop stirring once you add the almonds to the sugar mixture, as this prevents hot spots and ensures even coating. Use a wooden spoon or heat-resistant spatula for best results. The stirring motion helps the liquid evaporate evenly while building up the candy coating on each almond.
Proper Separation: Work quickly to separate the almonds on the baking sheet while they’re still warm and pliable. Once they cool, they become much harder to separate if they’ve clumped together. Use a fork or your fingers to gently pull apart any nuts that are sticking together before they set completely.
I keep the heat at medium throughout the entire cooking process to ensure the sugar coating stays glossy and golden instead of burning into a bitter mess. The combination of warm cinnamon, rich brown sugar, and crunchy almonds creates what I consider the perfect balance of sweet and spicy.
Each almond gets coated in a glossy candy shell that intensifies the flavors while adding that satisfying texture I crave.
I can adjust the sweetness level to my taste, experiment with other warm spices like nutmeg or cardamom, or try different nut varieties depending on what I have on hand.
These candied almonds are perfect for holiday entertaining, gift-giving, or just satisfying that sweet tooth craving. They work for any occasion!
🩷 Melissa
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Candied Cinnamon Almonds – The Perfect Homemade Snack
Ingredients
- 1 cup brown sugar
- ¼ cup water
- 1 tablespoon cinnamon
- ⅛ teaspoon salt
- 2 cups almonds
Instructions
- Preheat oven to 350ºF.
- 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.
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
- For longer storage, freeze portions in freezer bags for up to 3 months.
Nutrition
How To Make Cinnamon Almonds
Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2: Combine brown sugar, water, cinnamon, and salt in a saute pan. Bring to a boil over medium heat.
Step 3: Add almonds and stir constantly until liquid evaporates and coats the nuts.
Step 4: Spread almonds on baking sheet, roast 10 minutes, then cool completely.
Recipe FAQs
Yes, this recipe works wonderfully with pecans, walnuts, cashews, or mixed nuts. Cooking times remain the same, though softer nuts like cashews may need slightly less oven time to avoid over-browning.
If crystallization occurs, add a tablespoon of water and continue cooking while stirring constantly. The crystals should dissolve back into a smooth syrup. This sometimes happens if the mixture gets too hot too quickly or if there are sugar crystals on the sides of the pan.
Work quickly to spread and separate the almonds while they’re still warm. Using parchment paper or a Silpat mat helps prevent sticking to the pan. If they do clump together, gently separate them while still warm.
More Delicious Snacks Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Mal
10/10 these things are too good. I didn’t roast them after! I’m glad I noticed last minute my almost were already roasted. I kinda of messed with the temp as I went, my medium can sometimes be really hot so I just adjust but I let I get gooey and thick while still stirring it (roughly took 15 mins). But I found that you don’t want to over stir it! But, don’t let it burn either which is common sense when working with sugar and liquid and heat. It turns into an almost molasses like texture and then when everything was coated well and it looked like it was kinda of getting a bit dryer I immediately took off the heat and spread out on the pan with parchment paper. I spread it out flat and then let it cool while I cleaned everything up. When it fully cools it hardens like “candy”. I sprinkled the leftover sugar from the pan/parchment paper over the nuts I put in my glass container and added a small pinch of salt.. With prep and everythings this probably took me 30 minutes! These are the answer ❤️
Marilyn Combs
thank you for the receipe for already roasted almonds. I plan to try this recipe today. if it turns out as good as the reviews I plan to add them to my Christmas bags.
Lori
It’s hard to beat the ones made at the mall that I get every year…but, these are pretty close- absolutely delicious! Also, naturally gluten/dairy free!
Kariss
How long do they last after making them? I was thinking of making them fit Christmas gifts.
Barbara Schieving
Hi Kariss – about 2 weeks in an airtight container.
Claire R
Barbara, 2 weeks? They only last about two hours at our house. (Haha!)
Barbara Schieving
lol – they are pretty irresistible! We have the same problem at our house We’ll walk by the dish and drab a couple and before you know it, they’re gone.
Bridgette Brummer
What is the nutrional value of these?
Karen
I was really excited to try this recipe! I made a few minor changes (subbed in some white sugar, added 1tsp vanilla). I want to add that I had to cook everything for 15-20 min before the liquid would evaporate. But I was convinced that the liquid needed to evaporate. Once the liquid was dissolved, I dumped everything on to a cookie sheet covered with a silpat and used a fork to separate the nuts. Since I used raw almonds, I roasted everything for 10 minutes. One minute longer and the coating would have started to burn. They are cooling now and are delicious.
Philip
Did you add more sugar or just substitute sugar instead of brown?
Heidi
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.
Thanks!
Heidi
just realized that your recipe already adds salt in the beginning. Sorry for the redundant question.
Barbara Schieving
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.
Keith-powered by plants :]
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,,
Bonna
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.
Barbara Schieving
Sorry you had problems. My guess is your heat was probably too high.
Bonna
Had it on medium, but since I have a glass top that would not be unheard of.
Olivia
I had the same problem. I believed that the water was not fully evaporated so I kept stirring and then the sugar quickly melted and then burned. I had to toss everything and then I only had enough almonds left to make a half batch.
lacey
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!
Barbara Schieving
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!
Mark
I forgot to get parchment paper can I use foil when I put them in the oven?
Barbara Schieving
I haven’t tried foil, but if you use it, you might want to spray it with non-stick spray first. Let me know how it works.
Mark
I used foil and everything turn out great and they didn’t stick much, thank you very much for all your help!!!!
Barbara Schieving
Thanks for the update Mark! Nice to know foil works well.
Mark
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?
Barbara Schieving
Hi Mark – yes, you should be able to heat them up again and melt the sugar again.
Christina S
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????
Barbara Schieving
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.
Jill
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!
Barbara Schieving
Hi Jill – I haven’t tried it in a cast iron pan, but I think it would work well. Thanks for stopping by!