101 Cooking For Two

menu icon
subscribe
search icon
×

Candied Almonds or Other Candied Nuts

by · Last modified: · 16 Comments

Jump to Recipe     Print  
Cooking time: 1 hour

Candied Almonds have a caramelized coat of vanilla, sugar, and cinnamon. Roasted nuts are a perfect party snack or holiday gift.

Use this easy recipe to make candied walnuts, pecans, or mixed nuts. No one will believe you roasted these sweet candied nuts yourself at home.

Ingredients

Almonds or other nuts
Egg white
Pantry ingredients—vanilla, sugar, cinnamon, Kosher salt
Nut options include almonds, mixed nuts, hazelnuts, pecans, walnuts, and cashews.

Finished candied nuts on the cooking tray with white parechment paper.
Jump To (scroll for more)
Blue ribbon divider used for visual effect

Featured comment from Michelle:
"My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste."

Known as carnival or fair nuts, these economical candied nuts are coated with a sweet caramelized glaze to make them perfect for Thanksgiving or Christmas gatherings. And what is more personal than a homemade present during the season?

Make candied almonds or use mixed nuts, walnuts, hazelnuts, and other nuts. You only need six ingredients with 10 minutes of prep time and oven-bake for an hour.

Lastly, your house will have the cinnamon and vanilla aroma of roasting candied nuts, just like the mall, fair, or carnival.

👨‍🍳How the Make Candied Almonds or Other Candied Nuts

almonds and ingredients to candy coat.

Preheat the oven to 250° and prep the sheet pan with parchment paper.

mixing sugar and cinnamon in a mixing bowl.

Mix topping of sugar, cinnamon, and Kosher salt.

whisking liquid ingredients in a white bowl.

Mix egg white, vanilla extract, and water. Whip with a whisk until foamy—about 1 minute.

mixing almonds into egg coating.

Coat nuts with the egg mixture—use almonds, mixed nuts, hazelnuts, pecans, walnuts, or cashews.

pouring cinnamon sugar over nuts.

Add the sugar mixture to the nuts and mix to coat.

spread the almonds over a parchment cover baking tray.

Pour the nuts onto the prepared baking sheet and spread them into a single layer—roast in a 250° oven.

stirring nuts on tray with a spatula.

Every 15 minutes, flip and stir the nuts, leaving them flattened into a single layer.

roasted cinnamon candied almonds on a tray.

The total baking time is 1 hour.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

What nuts to use: almonds, mixed, or other nuts

Generally, almonds or mixed nuts, but you can use other nuts like pecans, walnuts, hazelnuts, or cashews.

Use raw nuts, if possible. Already roasted nuts will be roasted again here, affecting the texture slightly. Raw nuts are commonly available now, so it shouldn't be a big problem.

Also, use unsalted nuts, if possible. Most raw nuts are unsalted and will be labeled. If you must use previously roasted nuts, use unsalted or lightly salted.

Other uses

While they are an excellent snack, candied nuts are a great topping for ice cream or salads. Add them for a sweet surprise in a granola mix or bars.

Make them spicy with cumin or cayenne pepper for a game-day watch party.

Easy homemade candy recipes

, This recipe is featured in The Christmas Candy Roundup, which includes Crock Pot Fudge, 5-Minute Fudge, Oreo Fudge, Old Fashioned Popcorn Balls, Christmas Crack Candy, and Pretzel Candies.

Options and Variations of Spicing

The suggested cinnamon-sugar flavoring is excellent, but you can easily make it your way.

  • Double the cinnamon and the vanilla extract—my favorite that I usually do.
  • Add a small amount of cumin or cayenne pepper to make them spicy.
  • Pumpkin spice mix for a seasonal flavor.
  • Use brown sugar to replace half of the white sugar.
  • Some people increased the sugar, some decreased, and some will use Splenda for a low-carb keto version.

About moisture and candied nuts

Moisture is the enemy of candied nuts. The caramelized coating will absorb the moisture in the air and soften the coating. So, be sure to seal them tightly when not serving.

If they pick up too much moisture, bake them again in a 200° oven (convection preferred) on a parchment-covered tray. Bake for 5-10 minutes until the coating is melted, then remove from the oven and cool.

Storage of candied nuts

Let the candied nuts cool completely, then seal them airtight in small jars with lids for gifts or in a Tupperware-type container. They are good at room temperature for one week.

You can also store airtight in the refrigerator for up to 2 weeks. To freeze, be sure the candied nuts are entirely cooled and sealed airtight for up to 2 months.

❓FAQs

What size pan to use?

The best pan is an 18 by 13-inch rimmed half-size sheet pan. An un-edged cookie sheet is not a good idea.

The caramelized sugar coating will stick to almost anything. Cover the bottom of the pan and up the edges with parchment paper. Or you could cover the bottom with a silicone baking mat and oil the sides.

Blue ribbon divider used for visual effect

This recipe is listed in these categories. See them for more similar recipes.

, , ,

Have you tried this recipe, or have a question? Join the community discussion in the comments.

📖 Recipe

finished candied nuts on the cooking tray with white parechment paper

Candied Almonds or Other Candied Nuts

From Dan Mikesell AKA DrDan
Candied Almonds have a caramelized coat of vanilla, sugar, and cinnamon. Roasted nuts are a perfect party snack or holiday gift. Use this easy recipe to make candied walnuts, pecans, or mixed nuts. No one will believe you roasted these sweet candied nuts yourself at home.
4.55 from 40 votes
Rating is now in the comments.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings #/Adjust if desired 24 2 tablespoon servings

Save this recipe to your inbox for later!

Get the recipe link via email to comeback later.

You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.

SHARE THE RECIPE OR SAVE FOR LATER
Print It
Pin It

Ingredients

US Customary - Convert to Metric
  • 1 pound Almonds, mixed nuts or other nuts - raw preferred
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon coarse salt

Instructions

  1. Preheat the oven to 250°. Prep a half-size sheet pan (18X13) with a large sheet of parchment paper or a silicone mat. Spray the parchment paper with PAM cooking spray.
    almonds and ingredients to candy coat
  2. In a small bowl, mix ¾ cup white granular sugar or a combination of white and brown, 1 teaspoon of cinnamon, and ½ teaspoon of coarse salt.
    mixing sugar and cinnamon in a mixing bowl
  3. Add 1 egg white, 1 teaspoon vanilla, and 1 tablespoon water to a large bowl. Whip with a whisk until foamy—about 1 minute.
    whisking liquid ingredients in a white bowl
  4. Use raw unsalted nuts, if possible, or use roasted unsalted or lightly salted nuts. Add 1 pound of nuts to the egg mixture and mix until all the nuts are coated. I used almonds, but mixed nuts, hazelnuts, pecans, walnuts, or cashews will all be good choices.
    mixing almonds into egg coating
  5. Add the sugar mixture to the nuts and mix to coat.
    pouring cinnamon sugar over nuts
  6. Pour the nuts onto the prepared baking sheet and spread them into a single layer.
    spread the almonds over a parchment cover baking tray
  7. Place in the 250° oven. Every 15 minutes, flip and stir the nuts, leaving them to flatten into a single layer.
    stirring nuts on tray with a spatula
  8. The total cooking time is 1 hour.
    How long do candied almonds last These cinnamon roasted almonds keep fresh at room temperature for one to two weeks, covered. I find they lose a little bit of their crunch if they are not stored in an airtight container so I like to store mine in a Tupperware container in the fridge. If you make a batch for a party I would make them the day before or on the same day for the best flavor.

Recipe Notes

Pro Tips

  1. If you can, use raw unsalted nuts, but roasted unsalted or lightly salted will work.
  2. Use nuts of your choice. I think almonds or mixed are the best choices, but use what you want.
  3. Use the egg white only.
  4. Do not do this without parchment paper or the silicone mat. Even with those, it will tend to stick, so a light coat of PAM cooking spray is recommended.
  5. You may double the cinnamon and vanilla if you want. Other seasoning options are in the post.
  6. Don't stop short on cooking, or the nuts will be soft.
  7. Cool completely before storing.
  8. Always store airtight. Room temperature for one week, refrigerated for 2 weeks, or frozen for 2 months.
  9. One pound of nuts will be about 3 cups. I set the serving size as 2 tablespoons making about 24 servings in this recipe.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
Blue ribbon divider used for visual effect.
Do you have a question?Leave a comment to ask or check the recipe post above for most common questions and variations.
Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 134.2 kcal (7%)Carbohydrates : 10.4 g (3%)Protein : 4.1 g (8%)Fat : 9.3 g (14%)Saturated Fat : 0.7 g (4%)Polyunsaturated Fat : 2.3 gMonounsaturated Fat : 5.8 gTrans Fat : 0.1 gSodium : 50.8 mg (2%)Potassium : 136 mg (4%)Fiber : 2.4 g (10%)Sugar : 7 g (8%)Vitamin A : 0.4 IUVitamin C : 0.1 mgCalcium : 50.9 mg (5%)Iron : 0.7 mg (4%)
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course : Snacks
Cuisine : American

© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

Originally Published December 1, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly with toy Santa and a rawhide.

More Candy Recipes

Comments

    Leave a comment or ask a question. All comments are held for moderation due to spam issues.

    Your email address will not be published. Required fields are marked *

    Please leave a comment or question. All comments are moderated.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. ColleenB.~TX. says

    I would like to make these to put in Christmas baskets but was wondering if I made them in advance, just how long will they last before they start turning yucky?

    Reply

    • Dan Mikesell AKA DrDan says

      Hi Colleen,

      Welcome to the blog.

      Generally, about a week airtight at room temperature. About 3 weeks airtight in the refrigerator and 2 months frozen.

      Personally, they are best the first few days fresh, then they soften a bit. I like that sweet crunch.

      Dan

  2. Arlene says

    I have a similar recipe. Adding just 1/8 tsp. of cayenne pepper. It gives it a great extra flavor.

    Reply

  3. Michelle says

    5 stars
    My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste. I prefer a bit more sugar and salt but thats my taste. I will use this recipie for gifts.

    Reply

  4. rndreao says

    Everyone, the author and commenters, are using "degrees" for the oven temperature but do not mention C or F. Given that the temperature is only 200, it really could be either. What is it?

    Reply

  5. Lisa Whitman says

    Easy and delicious!

    Reply

  6. Nyky says

    I used roasted, salted mixed nuts. Worked perfectly but I had oven at 325 & cooked for 20 mintes stirring at 10. Stirred 10 mins after cooling also

    Reply

    • DrDan says

      Hi Nyky,
      Welcome to the blog.
      This is one of those "there are many ways" to do it recipes. But they are always great.
      Thanks for the note and Happy Holidays
      Dan

  7. Lara says

    This past weekend, I ordered a restaurant salad that contained (among other ingredients) candied walnuts. Delicious! Now I can make this recipe and recreate the salad at home. Baby spinach, candied walnuts, bleu cheese crumbles, grilled chicken, strawberries, and a citrus vinaigrette. Yum!

    Reply

  8. Denise says

    Hi, these sound delish!! I live in a very humid climate, air conditioned of course. Still, I'm afraid these might get gooey from repeatedly opening the storage container..thoughts?

    Reply

    • DrDan says

      Hi Denise,

      They are delicious and the whole house smells like the county fair.

      There is no really good answer. Refrigerators are moist so not good there.

      I would say a smaller air tight container. Smaller is important to decrease the air in the container. And when they start to pick up the moisture too much, back into an oven on parchment paper at about 200 degrees with convection for a few minutes. When they appear to be shiny and the cover melting again, then out of the oven to cool.

      I have never done that, they just don't last that long in my house.

      Dan

  9. Dea Varner says

    Making these right now... for Christmas Eve/Christmas... if they make it that far... I have no doubt they will be amazing....... I added just a pinch of chili powder to give it a wee bit of kick...

    Reply

  10. Nushka says

    Thank you! I made the recipe with a mix of nuts for New Year's celebration and they were delicious.

    Reply

  11. Heidi Menocal says

    I just made these. It was easy and they are delicious. I doubled the recipe and used almonds, pecans and cashews. I think next time I will use less sugar.

    Reply

  12. Chris says

    Time to smoke some nuts!

    Reply