Holiday Candied Almonds – Happily Unprocessed

Looking to impress your friends and family this holiday season? Nothing says homemade quite like a batch of candied almonds. Follow these easy steps to become a candied almond-making pro!

If you’re anything like me, this time of year seems to come with a built-in sweet tooth. There’s just something about the holidays—maybe it’s the festive mood, the cozy weather, or the endless parade of treats—that makes it impossible to resist sneaking “just one more” cookie, truffle, or slice of pie. And hey, I’m not here to judge. Life’s too short not to enjoy the season’s best, right?

But if you’re also like me, you might be looking for a way to indulge that feels a little more balanced. I’m not saying skip the dessert table (who could do that?), but there’s something satisfying about making treats that are a bit more wholesome while still feeling like a total splurge.

That’s where these candied almonds come in. They’re sweet, crunchy, and perfectly spiced with cinnamon—everything you’d want in a holiday snack. Plus, they’re made with simple ingredients you probably already have in your kitchen. No weird additives or heavy-duty guilt, just pure holiday goodness. Whether you’re gifting these to friends or keeping a stash for yourself (I won’t tell), they’re the perfect way to indulge without overdoing it.

What You’ll Need

Here’s the lineup:

• 3 Cups raw almonds
• 1 Egg white (this is the magic glue for the sugary coating).
• 1 Tablespoon vanilla extract (because vanilla makes everything better).
• ¾ Cup sugar.
• 1 teaspoon Sea salt (balances out the sweetness perfectly).
• 1 teaspoon Cinnamon (or more if you’re a cinnamon fan like me).

How to Make Candied Almonds

To make the perfect candied almonds, you’ll need to have a delicious coating that complements the nutty flavor of the almonds. For his recipe, we’ll be using a simple mixture of sugar, cinnamon, and vanilla extract.

1. To cook your almonds, preheat your oven to 250°F.
2. Mix the cinnamon, sugar and salt together.
3. Whisk the egg whites until they are frothy.
4. Coat the almonds in the egg whites and then in the sugar coating.
5. Bake for 1 hour – Be careful not to overcook the almonds or they will become too dry and lose their flavor. Keep an eye on them as they cook to ensure they do not burn.

FAQs

Here are some of the most common FAQs for a candied nut recipe like the one you’re working with:

1. Can I use other nuts instead of almonds?

Yes! You can substitute almonds with other nuts such as pecans, cashews, walnuts, or even a mix of nuts. Keep in mind that different nuts may have slightly different cooking times, so adjust accordingly.

2. Can I make these ahead of time?

Absolutely! Candied nuts store well. You can make them a day or two ahead and keep them in an airtight container at room temperature. They’ll stay fresh for about 1-2 weeks, or even longer if you store them in the fridge.

3. What can I use instead of egg whites?

If you’re avoiding egg whites, you can try using aquafaba (the liquid from canned chickpeas) as a substitute. It works similarly to egg whites and will give the nuts that crispy coating.

4. Can I use regular sugar instead of the granulated variety?

Yes, you can use brown sugar or coconut sugar if you prefer a slightly different flavor. Brown sugar adds a bit of molasses flavor, which pairs nicely with the cinnamon and spices.

5. What if I don’t want to bake them?

If you don’t want to bake the candied nuts, you can make them on the stovetop. Just heat the sugar mixture in a skillet until it caramelizes, then toss the nuts in the syrup and cook for a few minutes until they’re nicely coated.

6. Can I add other spices or flavorings?

For sure! You can experiment with adding nutmeg, ginger, vanilla, or even a pinch of cayenne for a bit of heat. Feel free to get creative with the spices to suit your taste!

HOLIDAY CANDIED ALMONDS
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Holiday Candied Almonds

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• 
  Author: Debi
• 
  
  Total Time: 1 hour 15 minutes
• 
  
  Yield: 3 cups 1x

• 3 Cups Raw Almonds
• 1 Egg White
• 1 Tbsp. Vanilla Extract
• ¾ Cup Sugar
• 1 teaspoon Sea Salt
• 1 teaspoon Cinnamon

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Instructions

1. Preheat the oven to 250°F.
2. Line a baking sheet with foil or a Silpat.
3. In a small bowl, combine the sugar, salt and cinnamon.
4. In a large mixing bowl, whisk the egg white until frothy (about 1 minute). Then whisk in the vanilla extract until combined.
5. Add the almonds to the egg white mixture all at once. Toss them gently with a rubber spatula (or your hands if you prefer) until every almond is evenly coated.
6. Immediately sprinkle the cinnamon sugar over the coated almonds. Don’t wait—sprinkle it all at once.  Toss the almonds again with the spatula to ensure the sugar sticks evenly to the egg-white-coated almonds.
7. Transfer the coated almonds to the prepared baking sheet. Spread them out into a single layer.
8. Bake for 1 hour, stirring every 15 minutes so they toast evenly.
9. Remove the almonds from the oven and allow to cool  and store in an air tight container.

• Prep Time: 10 minutes
• Cook Time: 1 hour