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As somewhat of a Christmas Market connoisseur, I consider myself well versed on Candied Almonds and what makes the best – and this easy candied almonds recipe is my all time favorite! It provides that perfect crunch, sweet and salty flavor and is incredibly simple so even beginners can get perfect results.
This super simple, easy method uses your oven for crunchy candy-coated almonds, just like from a Christmas market – no fussy sugar boiling and complicated temperature steps required!
These easy and sweet Candied Almonds were inspired by the European Christmas markets. The sugar and spices are mixed with egg white to coat the raw almonds and are then baked until crystallized.
They make a great edible gift to share with friends and family!
We have a lot of readers on Sweet C’s who hav e asked us for more information in their recipes – and plenty who’d like to get straight to the cooking.
To better serve both audiences, we’ve loaded this post with information to make our loyal readers feel confident in the kitchen – while also adding a “skip to recipe” button in the top left corner, and a clickable table of contents below – so you can get straight to the information you need.
Table of contents
The Easiest Baked Candied Almonds Ever
When we visit European Christmas markets, there is one treat I can’t leave without – delicious spiced candied nuts. I love candied nuts – and candied almonds are my favorite.
We’re using a super easy method to make these perfect sweet, salty, crunchy treat – anyone can make these without candy making experience.
Getting your sugar to hard crack stage, handling melted sugar – we’re bypassing all of that for truly easy oven candied nuts that are so easy, even kids can make them.
This process moves much more quickly, so you can make a big batch of candied nuts for friends and family. Be sure to find our suggestions for other nuts we love to use, too.
If you can mix ingredients and turn the oven on, you can make these candied almonds – really!
I hope you love this easy candied almond recipe as much as I do.
What You Need to Make Easy Candied Almonds
This recipe is one of my favorites because it uses very little equipment – you probably already have everything on hand that you’ll need to make these nuts!
You’ll Need:
Tools:
- Parchment Paper: Keeps the almonds from sticking to the baking sheet, making it easy to remove them once they’ve cooled and helping with easy cleanup.
- Rimmed Baking Sheet: Provides a sturdy, flat surface for spreading out the almonds in an even layer, which allows them to bake and caramelize evenly. The rim prevents any sugary coating from spilling over the sides.
Ingredients:
- Raw Almonds (2 lbs): The star of the recipe, raw almonds offer a mild nutty flavor and a satisfying crunch. Using raw almonds means they’ll absorb all the spices and sugars without any competing flavors.
- Egg White (1 large): Acts as a binder, helping the sugars and spices stick to the almonds during baking. When baked, the egg white creates a light, crispy coating that gives the almonds their signature crunch.
- Vanilla Extract (1 teaspoon): Adds a touch of warmth and enhances the sweetness of the almonds, complementing the spices and bringing out a rich, aromatic flavor.
- Granulated Sugar (½ cup): Provides sweetness and contributes to the crunchy coating, creating a thin caramelized layer on the almonds as they bake.
- Light Brown Sugar, Packed (½ cup): Adds a deeper, molasses-like sweetness that balances the granulated sugar. The moisture in brown sugar helps create a slightly chewy, toffee-like texture on the almonds.
- Ground Cinnamon (1½ tablespoons): The primary spice, cinnamon gives a warm, spicy-sweet flavor that’s perfect for candied nuts, adding an inviting aroma and traditional holiday flavor.
- Ground Nutmeg (¼ teaspoon): We love serving these nuts in paper cones like at Christmas markets – especially for parties. Click here for festive wax papers you can roll into a cone to serve!
How to make Easy Candied Almonds
- Prep. Preheat the oven to 225 degrees F and line a large rimmed baking sheet with parchment paper and set aside.
- Make egg white coating mixture. In a large bowl, whip the egg white and vanilla together on medium speed for 2 minutes until frothy. Add in the almonds and toss until coated. Add in the sugars and spices and toss to coat.
- Bake. Spread the nuts out on the parchment lined baking sheet and bake for 20 minutes. Then stir and bake for another 20 minutes. Repeat once more.
- Cool. Allow the nuts to cool on the baking sheet for 1 hour after baking.
Candied Almonds Recipe Variations
This recipe is fabulous with other nuts – you can try different versions based on what you have on hand!
Our favorite nut choices for this easy candied nuts recipe:
And if you’d like a bit of extra spice, try this with a dash of Aleppo pepper or cayenne pepper!
Tips for Easy Candied Nuts
Use Fresh, Raw Almonds: Fresh, raw almonds will give the best flavor and texture. Pre-roasted almonds may end up overcooked in the oven.
Whip the Egg White Until Frothy: Whisk the egg white until it’s frothy before adding almonds. This helps the sugar and cinnamon stick better and creates an even, crispy coating.
Mix Thoroughly: Make sure almonds are fully coated in the egg white and sugar mixture for a consistent, flavorful finish on every almond.
Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easy.
Spread Almonds Evenly: Spread the almonds in a single layer on the baking sheet. This ensures even baking and prevents them from sticking together.
Stir During Baking: Stir the almonds halfway through the baking time to redistribute the coating and keep them from clumping together.
My Pro Tip
Recipe Tip
How to Store Candied Almonds: Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze in an airtight bag, but let them reach room temperature again before eating for the best texture.
Bake Low and Slow: Baking at a lower temperature (around 300°F/150°C) allows the sugar to caramelize without burning, so don’t rush it by increasing the temperature.
Let Cool Completely: The almonds will crisp up as they cool, so don’t judge their crunchiness until they’re fully cooled. Wait a few minutes before storing to avoid trapping steam.
Customize the Flavor: Feel free to add a dash of vanilla, almond extract, or even a pinch of cayenne for some heat. Just a small amount can add a lot of flavor!
Candied Almonds FAQs
Candied nuts can be stored in an airtight container at room temperature for one week.
Nuts stored in the refrigerator for up to 3 weeks, and in the freezer for up to two months.
Nuts will be hard and crunchy when done – they will fill the house with a caramelized sugar smell, but will NOT smell like burnt sugar.
Typically, you’ll need raw almonds, sugar, cinnamon, salt, and an egg white to help the coating stick to the almonds.
The egg white helps the sugar and cinnamon mixture stick to the almonds, creating a crispy, even coating as they bake.
Absolutely! This recipe works well with pecans, walnuts, or cashews. Just adjust the baking time slightly depending on the nut size.
Spread the almonds in a single layer on the baking sheet and stir them halfway through baking to ensure even coating and prevent clumping.
The almonds should be golden brown and smell fragrant. They’ll still be soft when hot but will crisp up as they cool.
Yes, you can reduce the sugar if you prefer a lighter coating. Adjust the cinnamon to taste if you still want a bit of spice.
Store the cooled almonds in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage.
Yes! Replace the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a light coating of maple syrup to help the sugar mixture stick. The flavor will be different, but it works well.
Definitely! Try adding a pinch of nutmeg, cloves, or even cayenne for a spicy kick. You could also use vanilla or almond extract in the egg-white mixture for extra flavor.
If baked candied almonds aren’t crunchy, it could be due to underbaking, humidity, incorrect sugar ratios, or not cooling properly. Ensure they bake until golden and stir every 10-15 minutes for even crispness. Humidity can soften them, so let them cool completely in a dry area before storing in an airtight container. Using the right sugar-to-water ratio (about equal parts) helps achieve a firm coating, and letting them cool fully on the baking sheet will give them that perfect crunch. Adjusting these factors should help!
Sticky candied almonds are often due to underbaking, high humidity, too much water or sugar in the mixture, or improper cooling. Bake them until golden, stirring every 10-15 minutes, to fully harden the sugar coating. Avoid excess water in the recipe, and let them cool completely on the baking sheet in a dry area before storing. These adjustments should help achieve a crunchy, non-sticky result!
European Christmas Markets
We started visiting Christmas Markets in Europe a few years ago, when my brother in law and his family moved to Germany and we went to visit them – and fell in love!
We’re a bit bummed to not visit Christmas markets this year (though we can’t wait to head to our favorite local Christmas market – the Denver Christkindl Market is outdoors and in a big spaced out area)
To see more from some of my favorite trips across European Christmas Markets, please check out some of my past travel coverage through the following links:
- Epic Christmas Market Trip – Paris, Reims, Budapest, Bratislava, Vienna, Prague, Heidelberg, Michaelstadt
- Top Ten Reasons to Visit a Christmas Market
- Wroclaw Christmas Market
- Krakow Christmas Market
- Heidelberg at Christmas
- A Christmas Day Trip to Strasbourg France
I hope you enjoy some of the photos while we can’t travel now, and can plan for the next years!
Other Christmas Treats
You can find the rest of our Christmas Cookies here!
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Baked Candy Coated Almonds
Ingredients
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 lbs whole raw almonds
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1½ tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 225 degrees F and line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whip the egg white and vanilla together on medium speed for 2 minutes until frothy.
- Add in the almonds and toss until coated.
- Add in the sugars and spices and toss to coat.
- Spread the nuts out on the parchment lined baking sheet and bake for 20 minutes. Then stir and bake for another 20 minutes. Repeat once more.
- Allow the nuts to cool on the baking sheet for 1 hour after baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You might want to edit the tips section:
Bake Low and Slow: Baking at a lower temperature (around 300°F/150°C) allows the sugar to caramelize without burning, so don’t rush it by increasing the temperature.
Your recipe says 225°, not 300°.
Thanks!
True confession, I used salted almonds ‘cause that’s what I had and the salt was not even noticed. I would agree though that they were maybe not sweet enough.
These Almonds we’re good, but if I were to make them again I would tweek the recipe just a little. I thought the sugars should have been whisked in with the egg whites until dissolved for this recipe. Also, for 2 pounds of Almonds, a jumbo egg white would have been better (I used an extra large egg white), along with maybe just a tablespoon more sugar, although, a lot of sugar did not adhere to the almonds, or came off from turning them because the sugar wasn’t disolved. I’m not even a sweets person, but these almonds didn’t seem sweet enough to me. A smidge less nutmeg too.
Thank you for your notes!
Sprinkling the nuts with some salt after you spred them on the baking sheet really brings out the nut and sweet spice flavor!