These homemade candied almonds are sweet, crunchy, and coated in cinnamon sugar. I’ve been making them this way for over 10 years because they’re so simple and always turn out perfect. Unlike most candied almond recipes that use egg whites, this version uses just water to create the sugar coating. Made with just 4 ingredients on the stovetop, they take about 15 minutes of active cooking time, plus 20 minutes to cool and harden. They’re naturally gluten-free.
The best part about making candied almonds at home is how easy they are. You don’t need any special equipment, a candy thermometer, or even egg whites to separate. Just a skillet, a few pantry staples, and about 15 minutes of active time. Once the sugar coating crystallizes and cools, you’ll have perfectly crunchy almonds that rival anything you’d buy at a specialty store, but for a fraction of the cost.
Why You’ll Love this Recipe
Ingredient Notes
- Whole raw almonds – Use raw almonds, not roasted or salted. Raw almonds have a neutral flavor that lets the cinnamon sugar coating shine. You can substitute other nuts like pecans, walnuts, or cashews using the same method.
- Granulated sugar – Regular white granulated sugar works best. The sugar melts and crystallizes around the almonds to create that crunchy coating. Don’t substitute with brown sugar or coconut sugar—they won’t crystallize the same way.
- Ground cinnamon – Adds warm, sweet spice to the coating. You can adjust the amount to your taste or try other spices like nutmeg, cardamom, or pumpkin pie spice.
- Water – Helps dissolve the sugar and create the syrup that coats the almonds. As the water evaporates, the sugar crystallizes and hardens around the nuts.
Try these Flavor Variations
For spicy candied almonds, add 1/4 teaspoon cayenne pepper to the cinnamon sugar mixture. For a warm chai flavor, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each of cardamom and cloves. For vanilla candied almonds, stir in 1 teaspoon vanilla extract when you add the almonds to the pan.
FAQs
Yes, this recipe works with pecans, walnuts, cashews, or any other nut. The cooking time and method stay the same.
Spread the hot almonds onto a parchment-lined baking sheet immediately after cooking and use a spatula or fork to separate them while they’re still warm. Once they cool, they’ll harden in whatever position you leave them.
Expert Tips
Storage instructions
Store candied almonds in an airtight container at room temperature for up to 2 weeks. Make sure they’re completely cool and dry before storing, or they’ll get sticky.
Serving suggestions
These candied almonds are perfect for topping salads. Try them on my roasted acorn squash fall salad or any green salad that needs a sweet crunch. Serve them as a snack alongside my gluten-free fall harvest charcuterie board at parties, or package them in mason jars for holiday gifts. They’re also delicious chopped and sprinkled over my gluten-free pumpkin bread or mixed into homemade trail mix for a sweet and salty snack.
More gluten-free snacks to try
Did you make this recipe?
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Candied Almonds
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 2 cups whole raw almonds
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Instructions
- Add 3/4 cup granulated sugar, 1/2 cup water, and 1 teaspoon ground cinnamon to a medium saucepan. Stir briefly to combine, then place over medium heat.
- Bring the mixture to a boil, stirring occasionally to help the sugar dissolve completely. This should take about 3-4 minutes.
- nce the mixture is boiling, add 2 cups whole raw almonds to the saucepan. Stir to coat them evenly with the sugar syrup.
- Reduce heat to medium-low and continue cooking, stirring constantly with a wooden spoon or silicone spatula. As you stir, the water will evaporate and the sugar will start to look cloudy and white. Keep stirring! After about 10-15 minutes, the sugar will crystallize and coat the almonds with a dry, sandy texture. The almonds will look completely coated and the pan will look mostly dry with no liquid remaining.
- Immediately transfer the hot candied almonds to a baking sheet lined with parchment paper or wax paper. Spread them out into a single layer as quickly as possible.
- Use a fork or spatula to separate any almonds that are stuck together while they're still warm. They'll be easier to separate now than after they cool.
- Let the almonds cool completely on the baking sheet for 15-20 minutes. The sugar coating will harden as they cool, giving you that perfect crunchy texture. Once cooled, they're ready to eat or store!
Notes
- Naturally gluten-free: This candied almond recipe is naturally gluten-free when made with the ingredients listed. As always, double check all labels (including the almonds) to confirm gluten-free.
- Stir constantly: Once the almonds are added, keep stirring to ensure even coating and prevent burning.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
these look like an awesome reading snack!