Candied Almonds Recipe
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My husband is a nut freak. He’s a nut too, but he is also a big time nut fan. They disappear by the bagfuls around our home. Whenever I purchase nuts for a recipe they must be hidden as soon as I get them home or they will be gone before I get a chance to grab the measuring cups. Not that there is anything wrong with enjoying nuts as a snack. In moderation, nuts are a healthy choice for sure. And with a little honey and cinnamon added, they’re a sweet choice too. These Candied Almonds are the perfect combination of nutty goodness with a touch of sweetness and warm cinnamon. They are so easy to make. These Candied Almonds are roasted in a combination of honey, cinnamon, brown sugar and a bit of salt. These sweetened nuts are super easy to make too. And that’s a real good thing when you have a nut crazed husband hanging around the oven waiting for a handful or two.
Honey Cinnamon Candied Almond recipes notes:
- Use the largest baking sheet available and line it with parchment paper or a silicon baking as the almonds are quite sticky and need room to spread out.
- Once the nuts have cooled they may need to be broken apart before storing.
- Store tightly covered until ready to serve
I hope you enjoy these as much as we do.
Chocolate Macaroons Recipe
- 1/4 cup honey
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 12 ounces shelled almonds
- 2 tablespoons brown sugar
- 1 1/2 teaspoon salt
- Preheat oven to 325-degrees F. Line a large baking sheet with parchment paper or baking liner.
- In a skillet warm honey, cinnamon and ginger over low heat, stirring until combined.
- Add almonds and stir to coat almonds. Remove from heat.
- Sprinkle in brown sugar and salt and combine.
- Spread coated almonds on lined baking sheet and bake at 325-degrees F for 12-15 minutes. Slightly adjust cook time to toasted/roasted preference.
- Allow to cool, tossing a couple of times as they cool to avoid them sticking together.*
*The almonds can be quite sticky once cooled. A couple of tips to avoid them clumping together:
Toss them a couple of times as they cool, and break apart once cooled before storing.
If using parchment paper to line baking sheet, coat lightly with cooking spray before adding almonds.