Candied Almonds are a cinnamon, vanilla and sugar coated almond snack and dessert. Classically made around the Holidays. Perfect for gift giving!
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!
Ingredients In Candied Almonds
- 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.
How To Make Candied Almonds
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.
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.
Continue 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.
How to Store Candied 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.
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
More Christmas Recipes
Cinnamon Candied Almonds
Ingredients
- 1/4 cup salted butter
- 1/2 cup water
- 1 cup granulated sugar
- 1 tsp cinnamon
- 2 tsp vanilla
- 14 oz natural almonds
Instructions
- Prepare a cookie sheet by either lining with a silicone liner or parchment paper.
- In a large nonstick sauce pan, combine the butter, water, sugar, cinnamon and vanilla.
- 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, bread up the pieces and serve.
Nutrition
- Funfetti Fudge - November 24, 2020
- Chocolate Pie Crust - November 20, 2020
- Candied Almonds - November 17, 2020
Lorin Wilson says
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.
Karli Bitner says
I am so glad you enjoyed the recipe so much, Lorin!!