Warm, sweet, a little crackly. Sugar coated almonds are the kind of snack you grab without thinking and then suddenly half the bowl is gone.

A wooden bowl lined with parchment paper is filled with sugar coated almonds. Some spices and loose almonds are scattered on the light-colored surface nearby, along with a small bowl and a wooden board in the background.

I love easy recipes like creamy spicy peanut sauce, and cinnamony air fryer apple slices that feel fancy even though they’re simple. This candied almonds recipe is basically almonds, sugar and a little patience. You stir, wait, stir again, and soon the kitchen smells like candied nuts from a winter craft fair.

No candy thermometer, no big equipment, just a skillet and a spoon. They cool into crisp little jewels, and if you walk past too many times, don’t be surprised if you end up eating them all.

If sugar-glazed  almonds are your thing, you’ll probably love my oven toasted candied pecans too, along with the savory-spicy buttery pecans I make when I want a snack that isn’t sweet- both vegan friendly of course! 

Both are great for gifting, charcuterie boards, and those endless cozy-holiday grazing sessions when people wander through the kitchen and help themselves.

Holiday treat or everyday snack — these really don’t need a season. Serve sugar-coated almonds with fruit, sprinkle them over salads, pile them into jars for gifts, or just stand by the tray eating them warm while you talk to someone in the kitchen.

A bowl filled with candied almonds, whole star anise, and a whole nutmeg, with a metal scoop resting inside the bowl. The almonds are coated in a shiny, caramelized glaze.

Why You’ll Love This Candied Almonds Recipe

This is one of those recipes that looks impressive but is secretly low-effort. A handful of ingredients, one pan, and you end up with a glossy, snack-worthy treat that feels holiday-special any time of year.

No candy thermometer or fancy steps
Vegan friendly – no butter and not egg whites
Crispy, shiny coating that tastes like festival-stand almonds
Small batch friendly — perfect for gifting or snacking
Switch easily from sweet to spicy or savory variations
Great on salads, vegan charcuterie boards, or straight off the tray
Easy to make ahead and keeps well in a jar

It’s fast, festive, and dangerously snackable: all the best things at once!

A brass measuring cup filled with candied nuts sits on a light surface, surrounded by scattered nuts. In the background, a small white bowl holds whole cloves.

Ingredients needed for sugared glazed almonds

The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.

Raw whole almonds – Best for this recipe (see below). They toast slowly as the sugar melts which keeps the inside crisp without burning.
Granulated sugar– Melts, coats and caramelizes into the crunchy shell.
Water -Helps dissolve and distribute the sugar and cinnamon.
Cinnamon -Warm, cozy, and holiday-market scented.
Vanilla extract– Softens the sweetness and rounds the flavor.
Salt – Just enough to brighten everything.

A bowl of raw almonds surrounded by small bowls containing salt, sugar, cinnamon, vanilla extract, and water on a light marble surface. Some almonds are scattered beside the bowl.

Why raw almonds?

Raw almonds are best here because they haven’t been roasted yet. They’re just dried nuts — mild, firm, clean in flavor — and they toast perfectly as the sugar cooks. Roasted almonds can work, but they brown fast and sometimes turn bitter by the time the coating caramelizes.

And according to Fastachi, raw nuts just taste better in baking! Using raw gives you more control over color and texture, which is why most candied nut recipes start there.

BUT…if you must use roasted almonds then please please not NOT use salted almonds. Unsalted only!

How to Make Sugar Coated Almonds

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

Step One – the prep

Line a baking sheet with parchment or a silicone mat. Keep a wooden spoon nearby so you’re ready once things thicken because things can move fast when you are working with cooked sugar!

Step Two – Melting the sugar

Add sugar, water, and cinnamon to a heavy skillet and warm over medium heat. Stir now and then until the sugar dissolves. You’ll want to attend this part so that there is no scorching, but you don’t need to hover and stir the entire time. This should take only just a few minutes.

A black frying pan on a light surface contains a mixture of granulated white sugar and brown cinnamon, not yet stirred together.

Step Three and four – add the almonds

Pour in the almonds. At first they look glossy and loose in the syrup. Stir occasionally so everything cooks evenly. The syrup will coat the almonds and begins to thicken.

After several minutes, the mixture becomes sandy and grainy, like something went wrong. Don’t worry! You’re on track. Keep stirring through it and the sugar should start to melt.

A black saucepan filled with raw almonds soaking in water sits on a light marble countertop.

A metal pan filled with candied almonds coated in a cinnamon-sugar mixture, resting on a light marble surface.

Step Five– the sugar melts and dissolves

A few more minutes and the sugar melts again into caramel. Continue stirring until every almond is shiny and coated. Yay you did it! (See, no need to panic!)

A black pan filled with roasted, sugared almonds sits on a light marble surface, viewed from above.

Step Six – spread and cool

Remove from the hot candy coated almonds from the heat. Add the vanilla and salt, then spread the almonds onto your prepared baking sheet. This is why it’s important to have your baking sheet prepared ahead of time with parchment or a silicone mat; because the sugar hardens quickly as it cools.

A baking sheet lined with parchment paper is filled with roasted, caramelized almonds spread out evenly on a light-colored surface.

Separate sugared almonds gently with a fork. They crisp as they cool — usually within fifteen minutes.

Notes and Final Thoughts

Stir consistently near the end so nothing burns.
A teaspoon of vegan butter in the last minute gives extra sheen.
Cool fully before storing or they may stick together.
A sealed jar keeps them crisp for two weeks, though they rarely last.
Roasted almonds can be used, just shorten cook time and watch closely.
This recipe should yield about six one-third cup servings. Perfect for setting out and enjoying alongs with some other tasty holiday treats.

Literally nothing about this recipe is complicated, yet it feels special like the kind of thing you make once and then start gifting, snacking, and adding to salads without thinking. Make a batch, let them cool, and see how long they last. My guess? Not long.

A brass measuring cup filled with candied almonds sits on a light surface, surrounded by whole spices including nutmeg, star anise, cloves in a white bowl, and scattered candied almonds.

The printable recipe card

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