Easy Roasted Cinnamon Almonds – These cinnamon sugar almonds are a sweet, crunchy treat that’s perfect for sharing or gifting!
I am 100% invested in cooler weather & all the recipes that come with it! We don’t usually cool off for real until closer to Halloween, but this many years into living in the desert, I don’t let that slow me down. You know that phrase “make your own sunshine?” We basically do that with fall. We make our own fall around here this time of year.
Cue the classic fall movies, chili, and all of the fall bakes! Even if you’re not ready to dive head first into pumpkin or apple recipes, this easy cinnamon almonds recipe is a perfect way to kick off the season.
Cinnamon-sugar almonds are crunchy, crispy, sweet, and loaded with lovely flavor. They make your house smell incredible, bake at a low temperature (so they won’t heat up the house as fast!), and taste like heaven.
They make for a fun sweet snack, or lovely little treat when the weather gets cooler. We make them all fall and winter long, and love packaging them up for gifting around the holidays!
Here’s what you need to make our easy cinnamon candied almonds…
Simple Ingredients For Cinnamon Roasted Almonds:
- Raw Almonds. You’ll start with whole, raw almonds. Loaded with healthy fats, a little protein, and fiber, they’re perfect for this project! Whole almonds easily hold up well with time in the oven and give you a better surface area for all that cinnamon-sugar goodness. If you’re gluten-free, make sure your almonds haven’t been processed on shared equipment with gluten. (Most packages will disclose this near the ingredients list.)
- Sugar. I use white sugar/cane sugar for cinnamon candied almonds. It’s got a light, lovely texture and no extras. (Brown sugar *can* work, but sometimes has a harder time drying out.)
- Cinnamon. Next up is plenty of ground cinnamon. I love the way it infuses the sugar to give every almond a delicious cinnamon flavor. (Wondering if cinnamon is gluten-free? Get all our favorite gluten-free brands of cinnamon here)
- Salt. Kind of a not-so-secret ingredient! Using a pinch of salt balances the flavors and wakes up the vanilla and cinnamon notes.
- An Egg White. The trick to old fashioned cinnamon almonds is an egg white! It helps the cinnamon-sugar mixture stick to the almonds and gives the almonds their signature light crunchy coating. Don’t skip it! (P.S. Don’t miss our 3 Ways To Separate Eggs tutorial if you need a refresher!)
- Vanilla Extract. Some recipes beat the egg white with water, but I’ve found that using vanilla extract adds another delicious layer of flavor.
How To Make Cinnamon Almonds, Step By Step:
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 250 degrees F. Set out a cookie sheet/sheet pan for later. (Don’t line it with parchment or foil–it interferes with the dehydrating process)
- Combine The Cinnamon Sugar Mixture. In a small bowl, combine sugar, cinnamon, and salt. Whisk or stir until very well blended and set aside.
- Froth The Egg White And Vanilla. In a large mixing bowl, combine egg white and vanilla. Use a hand mixer to beat the egg white 1-2 minutes, or until just frothy. This works with a whisk, too, it’ll just take longer. You don’t want it super liquid (not enough beating) and you don’t want to whip it to stiff peaks (too much beating!)
- Coat The Almonds. Add almonds to the frothy egg white mixture and stir to coat. Sprinkle with cinnamon-sugar mixture and stir again, until all almonds are well coated.
- Bake The Almonds. Spread the cinnamon sugar almonds out into a single layer on your prepared baking sheet. Roast in the preheated oven at 250 degrees F. for 1 hour, stirring every 15 minutes. (Bake the full time, or the cinnamon-sugar coating won’t be as dry and crisp as you need.)
- Cool Completely. Remove the almonds from the oven and cool completely on the baking sheet before storing.
- Serve Or Store. Store cooled cinnamon almonds in an airtight container, jar, or bag at room temperature 2 weeks, or freeze for 1 month.
Cute Ways To Package Nuts For Gifting
I start making batches of cinnamon sugar almonds in the fall when I’m ready to fill the house with warmth and spices, but I LOVE them for gifts at Christmas and the holidays! They’re a great gift for friends, neighbors, co-workers, etc.
- Wrap In Cellophane Bags With Ribbon. My go-to way to package nuts for gifting is in little cellophane treat bags, tied with a cute ribbon. It’s easy to dress them up for the holidays by using festive ribbon!
- Use Small Jars. Little jars or mason jars look adorable and so festive, filled with crunchy cinnamon almonds and finished with a little ribbon or bow. They make for pinterest-worthy christmas gifts for sure!
- Try Our Homemade Tags! My favorite touch is a printable gift tag.
FAQ + Tips And Tricks For The BEst Cinnamon Almonds
Let The Almonds Cool Completely! One of the biggest secrets to crispy, crunchy cinnamon almonds is making to bake them completely AND cool them completely before storing. If you group together warm almonds in a bag or container, they can steam and soften.
Why Are My Cinnamon Almonds Soft? There are a few reasons this could be happening:
- You didn’t bake the complete time at the correct temperature (you can check your oven temperature with an inexpensive oven thermometer.)
- You didn’t let them cool completely before storing. Warm almonds stored together can steam and soften.
- You live in a humid climate, which can impact the set of dehydrated or dried foods. Try storing in an airtight container as soon as they’re cool.
Can You Freeze Cinnamon Candied Almonds? Yes! Cinnamon sugar almonds will keep well in the freezer up to 1 month. Just be sure to cool them completely before storing.
Does This Work With Other Nuts? You bet! Try the same treatment on raw pecans, walnuts or cashews!
Can I Make Cinnamon Almonds Without Egg White? Classic, old-fashioned cinnamon roasted almonds get their signature coating from a frothy egg white which helps bind the cinnamon-sugar mixture to the almonds and gives them their light texture. All that to say, it’s pretty crucial to this recipe. You could experiment with aquafaba, but I haven’t given it a go.