These Candied Cinnamon Almonds smell amazing and taste delicious! This is an easy stove-top recipe. They make a great appetizer and are perfect as a gift to enjoy for the holidays.
Table of Contents
These are yummy as a salad topping too.
This is a small batch recipe and fills about 1 ½ (8 oz sized) canning jars.
There are many ways to make cinnamon candied almonds including roasting, and slow cooking in a crockpot, but these stove-top almonds come together the quickest without losing any of that incredible smell or taste.
And the best part is, you can make these almonds right at home any time you want and for far less expense than buying a bag while out Christmas shopping at the mall.
You can also use pecans instead of almonds.
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How to make Cinnamon and Sugar Almonds
Line a large baking sheet with waxed paper.
In a medium saucepan over medium heat, combine the water, sugar, cinnamon and vanilla.
Bring the sugar and cinnamon mixture to a boil.
Pour in the almonds and lower the heat to medium-low.
Cook and stir the almond mixture constantly, about 15 minutes, until all the liquid evaporates and leaves a crystallized coating on the almonds. The time may vary but keep going until the sticky syrup has turned into a sugary powdered consistency. Pay attention as it happens really fast right at the end.
Then quickly remove the candied almonds from the heat and pour them onto the prepared baking sheet.
Immediately separate the candied almonds using two forks.
Allow the candied almonds to cool for about 15 minutes.
You may also enjoy
- Puff Pastry Cinnamon Baked Pears
- Cinnamon Raisin Scones
- Jumbo Cinnamon Rolls
- Almond Panko Chicken with Italian Tomato Salad
Candied Cinnamon Almonds Recipe
Equipment
Ingredients
- ¼ cup water
- ½ cup white sugar
- ½ Tablespoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 cup whole almonds (or pecans)
Instructions
- Line a large baking sheet with waxed paper.
- Combine the water, sugar, cinnamon and vanilla in a medium saucepan over medium heat.
- Bring the mixture to a boil.
- Add the almonds and lower the heat to medium-low.
- Cook and stir the mixture constantly, about 15 minutes, until all the liquid evaporates and leaves a crystallized coating on the almonds. The time may vary but keep going until the sticky syrup has turned into a sugary powdered consistency. Pay attention as it happens really fast right at the end.
- Then quickly remove it from heat and pour the almonds onto the prepared baking sheet.
- Immediately separate the almonds using forks.
- Allow to cool about 15 minutes.
Video
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Mel
Wednesday 27th of January 2021
Just made these and it was so easy and delicious!
Karly
Friday 5th of October 2018
Mouthwatering!!