These candied almonds are a delightful blend of sweet and crunchy, perfect for snacking or gifting. With just 5 minutes of prep and 45 minutes of baking, you’ll create a treat that’s irresistibly glossy and fragrant. The caramelized sugar coating hugs each almond, delivering a satisfying crunch with every bite. Rich in protein and fiber, they’re a guilt-free indulgence that’s as nutritious as it is delicious.
The warm, toasty aroma of almonds mingling with sweet caramel will fill your kitchen, making it hard to resist sneaking a taste. Each serving offers a perfect balance of buttery richness and a hint of saltiness, creating a flavor that’s both comforting and addictive. Whether you’re hosting a gathering or enjoying a quiet moment, these almonds are a simple yet elegant treat that’s sure to impress.
What You’ll Need for Candied Almonds
- 1 large egg white (room temperature works best)
- 1 ½ teaspoons vanilla extract (pure or imitation both work)
- 2 cups (290 g) raw whole almonds (unsalted for best results)
- ⅔ cup (133 g) granulated sugar (can substitute with brown sugar for a deeper flavor)
- 2 teaspoons ground cinnamon (adjust to taste)
- ½ teaspoon table salt (fine sea salt works too)
How to Make Candied Almonds
- Preheat your oven to 250°F (120°C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the egg white and vanilla extract. Use a whisk to whisk vigorously until frothy (about 45 seconds).
- Add the almonds to the bowl and stir until they are completely coated with the egg white mixture.
- In a separate dish, whisk together the sugar, cinnamon, and salt until well combined.
- Pour the sugar mixture over the almonds and use a spatula to gently toss everything together until the almonds are completely coated.
- Scatter the almonds evenly over the prepared baking sheet.
- Bake on the center rack of the oven for 45 minutes, stirring every 15 minutes. When finished, the almonds should appear dry.
- Allow to cool completely before enjoying. Store in an airtight container for up to 2 weeks.
Perfect Pairings: Serving Suggestions
These candied almonds are a versatile treat! Enjoy them as a snack on their own, or sprinkle them over yogurt, oatmeal, or ice cream for a crunchy, sweet topping. They also make a delightful addition to charcuterie boards or as a garnish for salads.
Keep It Fresh: Storage Tips
Store your candied almonds in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the fridge for up to a month or freeze for up to 3 months. Let them come to room temperature before serving for the best texture.
Mix It Up: Recipe Variations
Experiment with different flavors! Try adding a pinch of cayenne pepper for a spicy kick, or swap the cinnamon for pumpkin pie spice for a fall-inspired twist. You can also use honey or maple syrup instead of sugar for a slightly different sweetness.
Quick Tips for Success
Make sure your egg white is frothy before adding the almonds—this helps the coating stick better. Stir the almonds every 15 minutes while baking to ensure even cooking and prevent clumping. Let them cool completely on the baking sheet for maximum crunch!
Common Questions Answered
Can I use sliced almonds instead of whole? Yes, but reduce the baking time by 10-15 minutes to avoid burning. What if I don’t have parchment paper? A silicone baking mat or lightly greased baking sheet works just as well. Happy baking!
Candied Almonds
Ingredients
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 2 cups raw whole almonds (290 g)
- ⅔ cup granulated sugar (133 g)
- 2 teaspoons ground cinnamon
- ½ teaspoon table salt
Instructions
- Preheat oven to 250F (120C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine egg white and vanilla extract and use a whisk to whisk vigorously until frothy (about 45 seconds).
- Add almonds and stir until completely coated with the egg white mixture.
- In a separate dish, whisk together sugar, cinnamon, and salt until well combined.
- Pour sugar mixture over almonds and use a spatula to gently toss ingredients together until almonds are completely coated with the mixture.
- Scatter almonds evenly over prepared baking sheet. Transfer to center rack of 250F (120C) oven and bake for 45 minutes, stirring every 15 minutes. When finished, the almonds should appear dry.
- Allow to cool before enjoying.