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Candied Almonds are a cinnamon, vanilla and sugar coated almond snack and dessert. Classically made around the Holidays. Perfect for gift giving!

candied almonds in a silver bowl

You will love this recipe for Candied Almonds

Growing up there were always 2 things that signaled to me that Christmas was coming. First, the snow. But second, and far more relevant to this recipe, the candied almond kiosks would pop up in the mall! I loved going to the mall during the holidays! The sweet cinnamony smell of candied almonds seemed to fill every store. And if you would walk by slowly enough you would get samples of the fresh, candied nuts! IT WAS THE BEST!

Now, with this homemade candied almond recipe it can feel and smell like Christmas all year long! But I am warning you, make a big batch or plan on making them often because these nuts are super delicious!

a handful of candied almonds

Candied Almonds Recipe Ingredients

  • Butter- I use salted butter, as that is always what I have on hand. If you only have unsalted, add a pinch or two of salt into the mix to make up for the missing salt.
  • Water
  • Sugar- Regular, white granulated sugar is what you need for this recipe
  • Cinnamon- The recipe calls for 1 teaspoon, but if you like your almonds to have a stronger cinnamon kick, you can add up to 2 teaspoons. I prefer mine with a hint of cinnamon.
  • Vanilla
  • Almonds- You will want to use raw, natural almonds to make these candied almonds. Stay away from the salted and roasted kind- they will completely clash with the flavor of almond we are trying to make.
almonds in a sauce pan, in the process of being sugared.

How To Make Candied Almonds

  1. Prep Start by lining a cookie sheet with a silicone mat or parchment paper. You won’t want to skip this step! Yes, it really is important to do it first thing, too. The almonds will need to go from cooking in your pan to cooling on your prepped pan in about 30 seconds flat.
  2. Make the Syrup – In a large non stick pan, combine the butter, water, sugar, cinnamon and vanilla. Make sure you are using a non stick pan. If it isn’t non stick the sugary mixture will end up sticking to the pan instead of the almonds! Bring it to a boil and add the almonds.
  3. Candied Almond ProcessContinue to boil the liquid with the almonds stirring constantly. The mixture in the pan will go from a watery consistency to a thick syrup and then finally a sugary mixture once all of the liquid has boiled out. That whole process should take 10-15 minutes. 

Immediately pour the almonds onto your prepared cookie sheet and spread the almonds and sugar out evenly. As things cool, the sugar will stick to the almonds. Once they have cooled completely, break them into pieces and serve.

almonds that have just been poured out of the pan.

Candied Almond Recipe Variations

  • Spiced Almonds: Add a blend of spices like cinnamon, nutmeg, and a pinch of cayenne pepper for a warm and slightly spicy twist.
  • Citrus Zest Almonds: Grate some fresh orange or lemon zest over the almonds for a zesty, citrusy flavor.
  • Rosemary and Sea Salt Almonds: Toss the candied almonds with finely chopped fresh rosemary and a sprinkle of coarse sea salt for a savory-sweet combination.
  • Vanilla Bean Almonds: Infuse the almonds with the seeds from a vanilla bean for a fragrant, aromatic flavor.
  • Maple Glazed Almonds: Substitute some of the sugar with pure maple syrup for a rich, maple-infused sweetness.
  • Chocolate-Coated Almonds: After candying, dip the almonds in melted chocolate and let them cool for a delightful chocolate-covered treat

Candy Coated Almond Tips

  • Use Fresh Almonds: Start with fresh, raw almonds for the best flavor and texture in your candied almonds.
  • Evenly Coat with Sugar: Ensure each almond is evenly coated with the sugar mixture for consistent sweetness.
  • Stir Frequently: While candying, stir the almonds frequently to prevent clumping and ensure even caramelization.
  • Cool on Parchment Paper: After candying, spread the almonds on parchment paper to cool. This prevents sticking and makes cleanup easier.
  • Break Them Apart: Once the almonds have cooled, break them apart to avoid large clusters.
  • Store in an Airtight Container: Keep your candied almonds fresh by storing them in an airtight container at room temperature.
  • Share and Enjoy: Candied almonds make fantastic gifts and party snacks, so share them with friends and family!

How to store Sugared Almonds

You can store your almonds in a variety of ways- the most important part is it being air tight though. A container or zip top bag work great.

How Long Do Candied Almonds Save?

Personally in my house we never really get a chance to find out! They are so good fresh they get gobbled up pretty quickly. However, if you seal them in an airtight container or baggie, they will stay good for a week or two.

pin image for candied almonds

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5 from 5 votes

Cinnamon Coated Almonds

Candied Almonds are a cinnamon, vanilla and sugar coated almond snack and dessert. Classically made around the Holidays. Perfect for gift giving!
Prep Time: 15 minutes
Cool Time: 30 minutes
Servings: 7 servings


  • 1 cup (230g) granulated sugar
  • 1/2 cup (118ml) water
  • 1/4 cup (56g) salted butter
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 14 oz (262g) natural almonds


  • Prepare a cookie sheet by either lining with a silicone liner or parchment paper.
  • In a large nonstick sauce pan, combine the sugar, water, butter, vanilla and cinnamon.
  • Bring to a boil. Add in the almonds, and continue to boil while stirring constantly.
  • The mixture will go from a liquid to a thick syrup to the sugared mixture that sticks to the almonds in about 10-15 minutes.
  • Once the water has boiled out and you are left with just the sugary mixture, immediately pour the almonds out onto the prepared cookie sheet and spread the mixture out and allow it to cool.
  • Once the almonds are cool, break up the pieces and serve.



Calories: 499kcal | Carbohydrates: 41g | Protein: 12g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 60mg | Potassium: 400mg | Fiber: 7g | Sugar: 31g | Vitamin A: 203IU | Calcium: 155mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    Kari is right! This is SO easy to make and SO easy to eat!!

    I was using almonds that I had had in the freezer for almost 2 years. It was still good. They would definitely be better with crisp, crunchy fresh almonds. Because I made a large batch, my pan almost overflowed several times when I was stirring.

    I didn’t have parchment paper or a silicon pad so I used waxed paper. That was ok until I was getting the last bit of the second batch. (I made one large batch but spread it across two cookie sheets.) Because the last portion had cooled longer, it stuck to the almonds, but it was a fairly simple process to peel them off.

    This is a definite save to my Pinterest and digital recipe box.

  2. Thank you so much for your Christmas cookie recipes and candy. Can’t wait to give them all a try

  3. 5 stars
    My new favourite recipe! So easy and really delicious. I have also tried it with pecans and it was equally good. For those who work in metric, here are the measurements I used:
    57g butter
    118ml water
    200g sugar
    397g almonds