Name: Crunchy Candied Almonds
Prep time: 5 min
Cook time: PT-489160H28M46S
Total time: 30 min
Cuisine: American
Ingredients: 3 cups whole raw almonds (skin-on); 1 cup granulated sugar; 1/2 cup water; 1 tablespoon ground cinnamon; 1/4 teaspoon salt; 1 teaspoon vanilla extract (optional)

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There’s nothing quite like the smell and taste of crunchy candied almonds wafting through the air at a fair. I love recreating that nostalgic, sweet aroma at home with this easy recipe. These cinnamon-sugar coated almonds are perfectly crisp, with just the right hint of spice and sweetness. Whether I'm making them for a holiday treat, edible gift, or a simple snack, they’re always a crowd favorite.

Crunchy Candied Almonds

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups whole raw almonds (skin-on)

1 cup granulated sugar

½ cup water

1 tablespoon ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract (optional, but adds nice depth)

Directions

Preheat the oven:

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Make the sugar syrup:

In a medium saucepan over medium heat, I combine the sugar, water, cinnamon, and salt. I stir everything until the sugar is fully dissolved.

Add the almonds:

I stir in the almonds and keep cooking, stirring often, until the liquid thickens into a syrup — this takes about 5 to 8 minutes.

Crystallize the sugar coating:

I continue stirring until the syrup crystallizes and clings to the almonds, giving them that dry, sandy look. I add the vanilla at this point, if I’m using it — it adds great depth of flavor.

Bake the almonds:

I spread the almonds evenly onto the prepared baking sheet and bake them for 10 to 15 minutes, stirring halfway through to ensure even crisping. I make sure to watch closely so they don’t burn.

Cool completely:

Once they’re out of the oven, I let the almonds cool completely on the pan. They get even crunchier as they cool.

Servings and timing

This recipe makes about 3 cups of candied almonds. It takes around 5 minutes to prep and 20–25 minutes to cook, making the total time under 30 minutes.

Variations

I like to play around with these flavor twists:

Spicy kick: I sometimes add a pinch of cayenne or chili powder for a sweet-heat combo.

Maple glazed: When I want something richer, I replace half the sugar with maple syrup and skip the water.

Different nuts: This method works just as well with pecans, cashews, or walnuts.

Storage/Reheating

I store these almonds in an airtight container at room temperature for up to 2 weeks. They don’t need to be refrigerated and stay crisp without any special care. I don’t usually reheat them, but if I want to restore their crunch after a few days, I pop them in a 300°F (150°C) oven for about 5 minutes.

FAQs

What kind of almonds work best?

I always use whole raw almonds with the skin on — they hold up well during cooking and get nice and toasty in the oven.

Can I make these without baking?

Yes, but baking gives them that extra crunch. If I’m short on time, I skip the oven step and just let them cool on the pan after the sugar crystallizes.

Can I use brown sugar instead of white sugar?

I can, but it changes the flavor. Brown sugar gives a deeper, more molasses-like taste, which is nice, but the texture might be slightly less crisp.

How do I keep them from burning in the oven?

I stir halfway through baking and keep a close eye during the last few minutes — they can go from perfect to burnt quickly.

Can I double this recipe?

Absolutely. I just make sure to use two baking sheets or bake in batches so the almonds aren’t overcrowded, which helps them crisp evenly.

Conclusion

These crunchy candied almonds are one of those simple pleasures I keep coming back to. Whether I’m packing them in jars for gifts, snacking on them with coffee, or serving them during the holidays, they never disappoint. They're fast, flexible, and totally addictive — just like the ones at the fair, but even better made at home.

Recipe:

Crunchy Candied Almonds

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Author: Cheryl
Total Time: 30 minutes
Yield: 3 cups
Diet: Vegetarian

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Description

Crunchy candied almonds coated in a cinnamon-sugar glaze, just like the irresistible ones you find at fairs. Perfectly crisp, sweet, and lightly spiced — an easy homemade treat or gift.

Ingredients

3 cups whole raw almonds (skin-on)

1 cup granulated sugar

½ cup water

1 tablespoon ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium saucepan over medium heat, combine sugar, water, cinnamon, and salt. Stir until the sugar is fully dissolved.
Add the almonds to the saucepan and cook, stirring often, until the liquid thickens into a syrup (about 5–8 minutes).
Continue stirring until the syrup crystallizes and coats the almonds with a dry, sandy texture. Stir in the vanilla extract, if using.
Spread the almonds evenly on the prepared baking sheet and bake for 10–15 minutes, stirring halfway through.
Remove from the oven and let the almonds cool completely on the baking sheet. They will continue to crisp up as they cool.