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
Candied Almonds
A sweet and simple healthy snack of roasted almonds with honey and cinnamon.
Ingredients
- 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
Instructions
- 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.*
Notes
*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.
Looks amazing, Amy! Don’t blame him for waiting for these to come out of the oven – I love these things too!!!
I know I could eat that entire bowl in one sitting!
Ya, I would totally eat this whole bowl! Almonds are already my favorite, but make them candied? Yeah, I am a goner!
My Hubby would love these too! We love snacking on almonds!
Nuts have become our to-to-snack lately, and I am thinking these would be perfect for snacking and for adding to a cocktail party.
Wow, these look so simple and yet SO delicious!
Pinned.
Almonds are my favorite, I need to make these soon!
I’m not sure I could be trusted with that bowl nearby ; ) It wouldn’t stand a chance : )
Could you tell me how long these will keep? I’m thinking of making them to add to my Christmas hampers this year!
How do these store/last? Was thinking it would be a great Christmas for my kids teacher that they could help with.
Made these using raw coconut crystals in lieu of brown sugar, still yummy and slightly more nutritious!
These were great! A big hit at my book club. They were also very easy to make. By using the honey, there was no need to make your own syrup with sugar and water, and who needs the egg whites called for in other recipes? The addition of the ginger is a nice touch. Thanks for the great recipe.
Hello Lisa,
So glad you enjoyed them. And “YAY!” for bookclub!
This recipe tastes great but my almonds were really sticky. How do I prevent this?
Spread them out and break apart, or dust with a bit of cinnamon and brown sugar if they are still too sticky for your liking.
I cooked these for a get together tonight they have stuck to the parchment paper, I’ve been trying to get them apart but the paper is just coming off with the almonds. How do I get round this?
thx
I hate to hear you had trouble with the almonds, Maz. They can be a bit sticky but should be able to be broken apart once cooled. If you decide to make them again, lightly spray the parchment with cooking spray to avoid it sticking. I will update the recipe card to note this tip.
I made these tonight, super simple start. I had trouble with the baking part :(. Are you suppose to drain off the excess syrup? The almonds are attached to each other with all the excess syrup, and they burned! 🙁 Feeling like a failure!
When baking they should be spread on a large sheet pan into a single layer, then keep an eye on them while baking to avoid scorching. Depending on the oven used and type of baking sheet the cook time may vary slightly. Once they are removed from the oven, they will need to be tossed occasionally as they cool to avoid sticking together.
We baked some candied nuts similar to this recipe, but they turned out too way sticky! Do you have any tricks? What should we do? Is there any hope? Please help!
Mine came out chewy…? Why not crunchy??
I did this recipe with the sliced almonds, only I cut everything in half and did 6 oz. of almonds, which pretty much covered the parchment-lined cookie sheet. I cooked them for about 12 minutes, stirring a couple of times. They came out perfect! So good on salads, and half the price of those little 3.5 oz. almonds in a bag. Thank you for this recipe!
I agree, Terri. They are great on salads!
Just made so yummy! Came out perfect
These almonds were a sticky mess. Followed all suggestions, still very sticky. Even after separating, they would stick back together. Have a wet cloth handy for your hands when eating them. Taste isn’t that great, either, there are much better recipes out there, like one I have that’s an old standby.