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Roasted Cinnamon Sugar Almonds

These incredible sweet and spicy Roasted Cinnamon Sugar Almonds are similar to the ones sold at a premium price at every neighborhood mall.  When you’re entertaining friends or snacking on family movie night add these almonds to the menu and they’ll be the star of the gathering.

Roasted Cinnamon Sugar Almonds

Homemade Roasted Cinnamon Sugar Almonds Recipe

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. How to make easy Candied Almonds:

  • Nuts – Whole blanched almonds. The package may also say “steam pasteurized”. I use Kirkland brand from Costco.
  • Coating – Whipped large egg white. No egg yolk is needed.
  • Sugar – Both granulated sugar and light brown sugar.
  • Flavorings – Ground cinnamon and vanilla extract.
Roasted Cinnamon Sugar Almonds

How to Make the Best Roasted Cinnamon Sugar Almonds Recipe

  • Ingredients you’ll need to make these easy Roasted Cinnamon Sugar Almonds: Whole almonds, one large egg white, granulated sugar, light brown sugar, salt, vanilla extract and ground cinnamon.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, measuring cups and spoons. a large sheet pan and spoon for stirring.
  • When whipping the egg white patience is key. It takes a few minutes for it to expand and firm up. You don’t have to worry about over beating in this instance as you would when making a cake or cookie batter. It does need to be done with a mixer, a whisk just doesn’t get the job done.
  • This recipe will work with other varieties of nuts, too. Do you love candied pecans? Checkout my Candied Cinnamon Sugar Pecans recipe here. 
  • How do you serve Cinnamon Sugar Almonds? They’re terrific for snacking 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 the top with a pretty ribbon and give them 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.
  • Store Roasted Cinnamon Sugar Almonds in an airtight container at room temperature for up to 1 month.
Roasted Cinnamon Sugar Almonds

More Easy Recipes Using Almonds to Make

Almonds add texture and flavor to cakes, sweet breads, cookies and desserts. More recipes featuring almonds you may also like to try:

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Helpful Kitchen Items:

Roasted Cinnamon Sugar Almonds

Prep Time5 minutes
Cook Time1 hour
Cooling time30 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: roasted-cinnamon-sugar-almonds
Servings: 16 servings (1/4 cup)
Calories: 260kcal
Author: Melissa Sperka


  • 4 cups whole blanched 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


  • 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.


Blanched almonds are unsalted and readily available at most grocery stores and big box stores like Walmart, Sams and Costco.


Serving: 1serving | Calories: 260kcal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 42mg | Potassium: 267mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 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! 🙂

    1. 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!

      1. 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. 😉

      2. 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.

      3. 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!

  2. 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!

    1. 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.

  3. 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.

  4. 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.

  5. 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.

      1. 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!

  6. 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

  7. 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?

    1. 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.

    1. 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.

  8. 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

    1. 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.

  9. 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!

    1. 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.

    1. 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.

  10. 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.

  11. These are absolutely addictive. Did ours with pecans and cashews and they are so good and easy to make. This recipe is a keeper.

    1. The PERFECT word to describe them! So happy you enjoyed these and yes, switch up the nuts for fun.

  12. 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!

    1. 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.

      1. Hello Melissa … Can other nuts be used and if so which would you recommend ? I have a preference for walnuts and cashews … Thank you .

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