These Candied Almonds are irresistibly crisp, crunchy, and sweet — ready in just 5 minutes in the stovetop! With a vegan-friendly option, these sugared almonds make the perfect snack or a homemade Holiday gift everyone will love!
5 STAR REVIEWS
Kristin says "So addictive! We can't stop eating these. I love to make them and then put them in mason jars, add a ribbon, and give them as teacher gifts, neighbor gifts, or hostess gifts. Thanks for the great recipe!" ★★★★★
Yvonne says "Amazing! Everyone thought I had bought them, they were delicious. And so easy to make, they didn’t stick together the way previous recipes did" ★★★★★
Candied almonds are sugar-coated almonds flavored with cinnamon, vanilla, or spices. Perfect as a snack or beautifully packaged for homemade holiday gifts, party favors, or wedding treats.
Unlike traditional oven-baked versions, these easy sweet almonds are made in a skillet and ready in just 5 minutes for a quick, crunchy snack.
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SUMMARY
- Quick & effortless — ready in just 5 minutes on the stovetop!
- Far better than store-bought candied nuts (you’ll taste the difference!).
- Easily made vegan by swapping butter for coconut oil.
- Crunchy, crispy, sweet, and totally addictive — the perfect snack.
- Delicious on their own or tossed into popcorn for a fun, sweet mix.
- Makes a thoughtful homemade holiday gift everyone will love.
- If you’ve ever enjoyed those warm cinnamon roasted nuts from the mall, this DIY version will become your new go-to treat!
More easy candied nuts
Candied Almonds
Ingredients
- 3 ½ tablespoons white sugar divided
- 1 tablespoon water
- 1 teaspoon butter
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup whole raw almonds
- ½ teaspoon vanilla extract
Instructions
- Line a medium plate or baking sheet with parchment paper and set aside.
- Add 3 tablespoons sugar (save ½ tablespoon for later use), water, butter, cinnamon and salt into a small skillet. Tip: An 8-inch stainless steel or non-stick skillet works well for this recipe. Non-stick pans simplify cleanup, while stainless steel may need soaking to remove hardened caramel residue.
- Place over medium heat and cook stirring occasionally until it you begin to see bubbles around the edges.
- Add almonds and vanilla extract, continue cooking stirring constantly almost all liquid evaporates and it gathers together.Tip - Use raw whole almonds. No need for toasted almonds; they'll crisp up along with the hardened sugar.
- Working quickly, remove pan from heat, sprinkle remaining ½ tablespoon sugar, give a quick stir and immediately transfer to the parchment paper, separating them as much as possible.
- Cool completely, break apart any nuts still sticking together and store in air tight container.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch how to make it
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almonds: Use raw, whole almonds—there’s no need to toast them beforehand, as they’ll roast perfectly during the cooking process while the sugar caramelizes.
- Sugar: White granulated sugar is added in two stages: first, it melts and caramelizes around the almonds, forming a glossy coating; then a second addition of sugar helps create a crunchy crystal layer and prevents the nuts from clumping together as they cool. This dual-stage method gives the almonds that classic candied texture with just the right sweetness.
- Butter: It adds a subtle richness to the caramel, giving the sweet almonds a smoother, more indulgent flavor and helping the sugar coat more evenly.
- Flavorings: A mix of ground cinnamon, vanilla extract, and a pinch of salt enhances the warm, cozy flavor profile typical of candied nuts.
How to make candied almonds?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Add 3 tablespoons sugar, water, butter, cinnamon and salt into a small skillet. Place over medium heat and cook stirring occasionally until it you begin to see bubbles around the edges.
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2. Add whole almonds and vanilla extract.
3 & 4. Continue cooking, stirring constantly almost all liquid evaporates and it gathers together.
5. Working quickly, remove pan from heat, sprinkle remaining ½ tablespoon sugar, give a quick stir and immediately transfer to a parchment lined sheet, separating them as much as possible.
Cool completely, break apart any nuts still sticking together and store in air tight container.
Tips for Success
- Skillet - Use a small or medium skillet to make this sugared almonds on stove top.
- Cool completely - The almonds crisp up as they cool, so let them cool at least for an hour before transferring into a container.
- Bigger batch - Simply double or triple the recipe and make in a larger skillet instead.
- Best pan to use - A small stainless steel or non-stick 8-inch skillet is perfect to make this candied almonds recipe. A non-stick pan simplifies cleanup, while a stainless steel skillet may require soaking to loosen any hardened caramel residue. However, please avoid using a cast iron skillet.
- Safety - Please be aware that the caramel becomes hot. For safety reasons, ensure that there are no children or pets near the stovetop while preparing these nuts.
- Storage - Store them for up to one week in a air tight container or up to a month in the freezer.
Variations
- Make it vegan - Use coconut oil instead of butter.
- Spice it up - Add a pinch of cayenne pepper powder for a spicy kick.
- Cozy up with fall spices - Try experimenting other fall spices like pumpkin pie spice, ground cloves, ginger or cardamom instead of cinnamon.
- Make them chocolatey - Similar to the almond clusters recipe, drizzle melted dark chocolate on top of the candied almonds before breaking them apart and let set.
- Freshen up with herbs - Add finely minced fresh rosemary along with the caramel.
- Add a coffee kick - Mix in ½ to 1 teaspoon of instant coffee granules along with vanilla.
- Don’t hesitate to personalize it with other spices like nutmeg, cardamom, pumpkin spice, or even a dash of cayenne for heat—this is a versatile base recipe that welcomes creative flavor twists.
Frequently asked questions
Don’t love almonds? No problem! This recipe would be amazing with walnuts, pecans or hazelnuts or your favorite mixed nuts.
Absolutely! Slivered or sliced nuts work just as well, although they tend to set like bark and have to be broken into pieces like brittle.
Candied almonds often turn chewy instead of crunchy because the mixture is removed from heat too soon, before all the liquid evaporates. Excess moisture causes a sticky texture rather than a crisp coating. For perfectly crunchy almonds, cook until the liquid evaporates and the nuts clump together. Be sure to let them cool completely before storing, as they harden and crisp up as they cool.
Toasting the almonds beforehand isn’t necessary—you can use raw whole almonds for this recipe. They’ll naturally toast and crisp up as they cook in the skillet, developing the perfect texture and flavor.
More easy holiday sweet treats
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Bree Jones
The written instructions don't double/triple the measurements when the option is selected.
Steph
Great recipe. I mixed raw walnuts and almonds in a double batch. Both excellent. Added a little extra vanilla and cinnamon to "up" the candy flavor. Cooked it on medium heat until nearly all the moisture was gone and the remaining butter oils created a light frying effect. The nuts took on a nice toasted flavor at that point. The tiny air bubbles produced by the butter frying the sugar at the end of the cook hardened quickly which created a lighter, aerated textured coating which I prefer over a smooth glaze. Sprinkled sugar wasn't necessary.
Highly recommend!
Maria Doss
That’s so great to hear! So glad you enjoyed it Steph – Maria ♡
a gibas
This was the third recipe for candied almonds that I tried and I have to say these are by far the best. That being said, be careful to not overcook the syrup and almonds. I've made these twice and I recommend pulling them off the heat when about half the moisture is gone. You'll end up with lots of crumbles but that's better than ending up with Carmel type almonds like I did when I overcooked it! Thanks for the recipe!
Maria Doss
That’s so great to hear! So glad you love it hun and appreciate the feedback – Maria ♡
Holly M Martin
Does it matter what kind of almonds? Can I use raw almonds?
Maria Doss
Hi Holly, We recommend only raw almonds for this recipe. No need for toasted almonds; they'll crisp up along with the hardened sugar - Happy holidays, Maria ♡
Kristin
So addictive! We can't stop eating these. I love to make them and then put them in mason jars, add a ribbon, and give them as teacher gifts, neighbor gifts, or hostess gifts. Thanks for the great recipe!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Yvonne
Amazing! Everyone thought I had bought them, they were delicious. And so easy to make, they didn’t stick together the way previous recipes did.
Maria Doss
That’s so wonderful to hear! Wishing you a very happy holidays - Maria ♡