Can I reduce the sugar in this recipe?

Absolutely! You can reduce the sugar by up to half and still get delicious results. The texture will be slightly less "candied" but still wonderfully flavored. You might want to add a pinch of salt to enhance the sweetness that remains.

Why did my almonds clump together?

Clumping usually happens if the almonds aren't stirred midway through baking and again shortly after coming out of the oven. If you prefer clusters, simply skip the final stirring step!

Can I use pre-roasted almonds instead of raw?

I strongly recommend using raw almonds for this recipe. Pre-roasted almonds can easily burn when baked again with the sugar coating. If you only have roasted almonds, reduce the baking time by about half.

Is there an egg-free alternative for this recipe?

Yes! You can replace the egg white with 2 tablespoons of maple syrup or honey mixed with 1 teaspoon of water. The stovetop method mentioned in the notes would also work well as an egg-free alternative.

Candied Almonds Recipe

Description

These irresistible candied almonds feature a perfect blend of sweetness and spice thanks to sugar and cinnamon, all beautifully baked onto crunchy almonds with just an egg white. This easy recipe requires minimal ingredients, comes together quickly, and makes a fantastic snack or homemade edible gift.

Ingredients

Units Scale

For the Almonds

3 cups raw almonds
3/4 cup sugar
1 teaspoon cinnamon
1 large egg white

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Instructions

Prep the Oven and Baking Sheet: Preheat your oven to 180C/350F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
Mix Sugar and Cinnamon: In a small bowl, whisk together the sugar and cinnamon until well combined. This mixture will provide the sweet and spicy coating for the almonds.
Whisk Egg White: In a large mixing bowl, whisk the egg white until it becomes frothy. This helps the sugar mixture adhere to the almonds.
Coat the Almonds: Add the raw almonds to the frothy egg white, tossing until all almonds are fully coated. Next, sprinkle in the sugar-cinnamon mixture and mix thoroughly, ensuring every almond is evenly covered.
Bake the Almonds: Transfer the coated almonds onto the prepared baking sheet, spreading them out in an even layer. Bake for 20 minutes, stirring halfway through to promote even caramelization and prevent sticking.
Cool and Finish: Remove the almonds from the oven and let them cool for 5 minutes. Stir them once more to break up clusters and ensure each almond is separated. Let cool completely before serving or storing.

Notes

Skillet/Stovetop Option: You can also cook candied almonds on the stovetop by adding sugar, cinnamon, and 1 1/4 cups of water to a saucepan over medium heat. Simmer until a syrup forms, add the almonds, mix until coated, then transfer to a lined baking sheet to firm up.
Storage: Store leftover candied almonds in an airtight container at room temperature for up to one month, or in the fridge for up to two months.
Freezing: Place completely cooled candied almonds in a ziplock bag and freeze for up to six months.

Nutrition

Serving Size: 1/16 of recipe (approx. 1/4 cup)
Calories: 160
Sugar: 9g
Sodium: 2mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg