These incredible sweet and spicy Roasted Cinnamon Sugar Almonds are similar to the ones sold at a premium price at every neighborhood mall. When entertaining or on family movie night, set them out in a decorative bowl, and they’ll be the star of the gathering.
Roasted Cinnamon Sugar Almonds
You know the ones, as soon as you approach the area where they’re sold, the smell of cinnamon fills the air and it’s completely intoxicating. You may even find yourself so tempted by the aroma that you think it’s prudent to spend your tight shopping budget on an entire case of them. OK, maybe that’s just me but, they are incredibly enticing. The truth is, they’re a cinch to make at home and take so few ingredients to prepare that I began making them myself at a fraction of the buy-at-the-mall or specialty store price.
Candied Almonds and Pecans are a Must-Make for the Holiday Season
I make candied nuts like these almonds and candied cinnamon sugar pecans year-round. They’re terrific for munching on their own or for chopping and using as a garnish on ice cream, desserts and cookies. You can also scoop them into a cellophane bag, tie with a pretty ribbon and give as an appreciation gift to the kids teachers. Whether I serve them on family movie night, or for munching when we’re enjoying a night around the fire pit with friends and neighbors, there’s never a cinnamon sugared crumb left behind. Don’t just stop here I also have a recipe for Candied Cinnamon Sugar Pecans you may like to try with a video! Also, checkout these Spicy Honey Roasted Peanuts from the Brown Eyed Baker for the peanut fans in your life.
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Helpful Kitchen Items:
Roasted Cinnamon Sugar Almonds
Ingredients
- 4 cups whole almonds
- 1 large egg white
- 1 Tbsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
- In a medium-size mixing bowl using an electric mixer, beat together the egg white and vanilla extract until the egg white has expanded and looks creamy and light beige in color.
- Add the almonds to the mixing bowl. Coat the almonds with the beaten egg white stirring until evenly coated.
- Place the granulated sugar, brown sugar, cinnamon and salt in a large plastic storage bag. Seal the bag and shake to combine.
- Drop the egg white coated almonds into the sugar mixture.
- Seal the bag and shake until the almonds are coated on all sides.
- Spread in a single layer on the prepared jelly roll pan then bake for 1 hour stirring every 15 minutes.
- Spread on wax paper and cool completely.
- Store tightly covered at room temperature.
Notes
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Katherine says
I love almonds and these look delicious!
Melissa says
Thanks so much always a favorite here.
Carol Simpson says
Hello Melissa … Can other nuts be used and if so which would you recommend ? I have a preference for walnuts and cashews … Thank you .
Melissa says
Yes, you can use other nuts. I also have a recipe for Candied Cinnamon Sugar Pecans here in my recipe index.
Rebecca says
I use this same recipe for pecans ! Delicious !
Heather says
We did walnuts, pecans and cashews and they were delicious!
Charlotte says
Your blog is making me very hungry 🙂 These almonds sound incredibly delicious–would love to snack on some of these (as opposed to some of the other terrible snacking decisions I’ve been making lately). Thanks so much for sharing; I’m stopping by from Coach Eli’s blog and hope you’re having a great weekend!
Melissa says
Hi Charlotte, I’m delighted to meet you thanks so much for stopping by for a visit! I’m a bit biased but, I had to start making these out of my sheer love for them. Great weekend munchies, enjoy yours, too.
Lorraine Davis says
These are absolutely addictive. Did ours with pecans and cashews and they are so good and easy to make. This recipe is a keeper.
Melissa says
The PERFECT word to describe them! So happy you enjoyed these and yes, switch up the nuts for fun.
Nonna says
These sound delicious! One question though, in number 3 of the instructions it says to add pecan pieces, do I add them as well as the almonds even though they are not listed in the ingredients?
Thank you.
Nonna
Melissa says
My word, I missed that! You can certainly use pecans but, I meant almonds. I’ll edit.
Elyse says
You said blanched almonds do you have to soak them first?
Melissa says
You buy them blanched, it’s not necessary to put them in water. Use unsalted almonds readily available at most grocery stores and big box stores like Walmart, Sams and Costco.
Phelecia says
Can you use other nuts as well? i.e. cashews or pecans
Melissa says
Yes, here’s a recipe for pecans.
Melissa says
What kind of pecans do use
Melissa says
Quality whole shelled pecans.
Gaye Lee Page says
I’m confused. Again. Do almonds always come blanched? Do I need to look specifically for blanched nuts, or can I just use what I already have?
So anxious to make these!
Melissa says
Almonds are required to be treated by the FDA. That said, the package will clearly state whether or not the almonds are blanched. Don’t fret, you can use lightly salted almonds. if you wish. Raw unsalted almonds are just ideal as these nuts will be roasted in the oven. So, if the package says raw unsalted, that works.
Lori says
How long will this keep if I made them in advance? What is a good way to store them? I would like to make these as wedding guest favors
Melissa says
You can keep these safely in an airtight container at room temperature for 3-4 weeks. (They may even last slightly longer but, err on the side of caution) The container must be airtight.
Rae Golding says
Would this work with splendor White and brown
Melissa says
That’s a terrific question I haven;t tried it but, that product performs well. If you try it with a small batch to test come back and let me know.
Angela says
I’m wondering about stevia blends instead of sugar just to cut the -ose part down abit.
Melissa says
It’s a great idea and I am familiar with that product. I haven’t used it with this recipe but, if you try a test batch come back and let me know how it worked.
Ilja says
Love to try this recipe! Sounds so delicious and addictive haha. Better hide the scale, lol!
Can i try this with pumpkin seeds as well?
Melissa says
Pumpkin seeds are considerably smaller but, you could probably adapt. Watch carefully.
Becky Anderson says
UNBELIEVABLE, AMAZING, AWESOME….can’t stop making them!!!! Better then any other recipe i’ve Seen or tried!!!!! THANK YOU SOOO MUCH!!!
Well…maybe not once I get on the scale! LOL LOL
Melissa says
I love these, too. Thanks so much for stopping by to let me know, enjoy!
Racheal B says
Can you do this with walnuts or mixed nuts?
Melissa says
Sure, if you like.
Ingrid says
Thank you for sharing your recipe. I grew up, in Germany and we used to buy roasted almonds at the Fair. These are not exactly the same but come very close.
Melissa says
Hi Ingrid, I love these I hope you do, too. Thanks so much for visiting from beautiful Germany!
Gina says
Just FYI, I had a lot of family to feed for the holiday so I added a little Chex mix to your recipe instead of buying extra almonds & it was delicious!
Melissa says
Nice idea!
Linda Miller says
Can you use parcment paper instead of greasing the pan?
Panela says
I notice the almonds in his recipe are not blanched, so I assume that I do not have to go to the trouble of blanching the almonds as the directions mention.
Melissa says
You can buy blanched almonds and yes these were blanched.
Liam says
Oh wow! Only tried this recipe and they are amazing! (Not bragging about my banking “skills”) really yum! Thank you so much!
Baked almonds and cashew nuts together.
Melissa says
So happy you loved these they are rather addictive. Thanks!
Shannice says
Great recipe! What if I want to do this recipe but without using eggs, how do I do it?
Melissa says
I’m not certain I have a great substitute for the egg whites as they bind the cinnamon sugar to the almonds. You could try tossing them with melted butter but, be aware the sugar won’t stick quite a well.
Linda M says
Love these!!! I made them with a mix of Erythritol and Xylitol because I am a diabetic, and they turned out wonderfully!!! Thank you so much!
Melissa says
Thanks for the feedback about the lower sugar version, it’s my pleasure!
Kandy says
Hello Melissa,
Thank you SO much for sharing this recipe. I’ve made several batches of cinnamon/sugar almonds, pecans, cashews. For the most part my prior attempts have all been tasty, but I can’t say they were terrific. Sometimes the taste was great, but they were chewy..or they were crispy but the taste was just okay. However that changed today when I made a batch of almonds using your recipe. After sampling a few, my sweet hubby said, “I’ve always liked these when you make them, but this time they’re amazing! They taste better than the ones we’ve bought at the specialty stores.”. I humbly agreed with him. ;-). The only thing I did differently was cut the baking time by 10 minutes. My oven tends to bake a lil hotter than the temp shows..so I either turn the temp down 5 degrees, or I cut back on the baking time. I told my hubby I was absolutely going to message the lady who shared this recipe and thank her. So from the top of our full tummies, Thank you! 🙂
Melissa says
Hi Kandy, thank you for such a sweet note, I’m delighted you love these as much as we do. You’re so smart for knowing your oven so well, they all bake differently and it’s important to be able to adapt accordingly. Thank you for visiting!
Kandy says
Hi Melissa,
I’m so happy to have visited (ok, stumbled upon) your blog..and my family and I continue to thank you for this recipe! I’d like to take all the credit for knowing my oven, however it’s probably more like after a lil Cajun cooking (ie: blackened, as in blackened chicken, ok…burnt) cooking I had no choice but to come to an agreement with my oven. 😉
Regards,
Kandy
Melissa says
Hi Kandy, I’m thrilled you’re enjoying these my family loves them, too. It’s so much more fun to make them at home and kudos for knowing your oven so well, it’s imperative.
Connie Merritt says
Melissa & Kandy,
Thank you both for your info regarding the nuts & baking them. We will be with several kids and grandkids for Thanksgiving. I’m sure they will love them. I was in JoAnn’s yesterday and picked up some treat bags with festive ties and will present them at the table for all to enjoy! Happy Holidays!
Pam V says
What are your thoughts on using dry roasted almonds?
Melissa says
They will work.
Valerie says
These are outstanding and positively addictive! Thank you so much for sharing your recipe!!
greg nichols says
I do not have a electric blender can I mix the egg whites by hand ?
Melissa says
Sure, no problem.
Christie says
Do you prefer raw unsalted almonds or what about using roasted salted ones ?? What is the best ? Thanks
Melissa says
Raw unsalted is the best.
Jenny says
Can you use aquafaba instead of egg white?
Melissa says
Yes, you can. Make sure you use an electric mixer it takes longer to expand than egg whites.
Nicole says
These look amazing! Do you have a suggestion for a sugar free substitute?
Melissa says
Hi Nicole, I’ve had some people tell me they’ve used brown sugar substitute with success. It’s not sugar free but, lower sugar. I haven’t tested it myself using a sugar free option. If you do, please come back and let us know.
Olivia says
What is the actual serving size and the calories for these delicious almonds?!? Thank you!
Melissa says
Hi Olivia, serving size depends on who’s eating them truly, it would just be a guess. If you want to calculate there are a plethora free online tools to do so.
Valerie says
Would give them 10 stars if I could. These cinnamon almonds are beyond fantastic. I had no idea that they could be so easy to make until I found your recipe!! Have made them several times for parties, and they always turn out perfect. Raves from all about how amazing they taste. Thank you so, so much for sharing this wonderful recipe!
Melissa says
Wow, thanks so much. I’m so happy you’ve enjoyed this recipe as much as my family does.