I’m sharing my secret stovetop method for Cinnamon Sugar Roasted Almonds that uses whole almonds, cinnamon, sugar and cocoa with no egg whites, making them an effortless homemade Christmas gift.

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I never thought candied almonds could be this easy. I mean, I wanted a last minute DIY gift and ended up with glossy, addictive nuts that look way fancier than they are.

Using raw whole almonds and a good hit of ground cinnamon the batch turned out shiny without any egg whites, which I didnt expect. People keep asking where I bought them, and I just wink.

If you like sweet with a little warmth, this Cinnamon Glazed Nuts Recipe will make you want to wrap jars for everyone. Warning: you will eat way more than you plan, no regrets.

Ingredients

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Almonds: Crunchy nuts, high in protein and fiber, healthy fats, filling but calorie dense
Sugar: Pure sweetness, quick carbs, caramelizes into crunchy coating, not very nutritious though
Cocoa powder: Adds chocolatey depth, low sugar, antioxidants, balances sweetness with bitter notes
Cinnamon: Warm aromatic spice, boosts flavor, mild sweetness, may helps blood sugar
Butter: Optional glossy finish, adds richness and mouthfeel, makes it taste more decadent
Sea salt: Tiny pinch brightens sweetness and brings out flavor, good contrast
Vanilla: Fragrant extract, rounds flavors, gives small homey smell, worth using
Water: Small amount helps dissolve sugar and control caramelizing speed

Ingredient Quantities

2 cups (about 10 oz or 280 g) raw whole almonds

1/2 cup (100 g) granulated sugar

2 tablespoons water

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cinnamon

1 tablespoon unsalted butter (optional gives extra gloss)

1/4 teaspoon fine sea salt or a pinch

1 teaspoon vanilla extract (optional)

How to Make this

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1. Line a baking sheet with parchment and measure out 2 cups (about 10 oz or 280 g) raw whole almonds so everything is ready to go.

2. In a heavy skillet combine 1/2 cup (100 g) granulated sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt and 2 tablespoons water. Stir to make an even wet sugar mix.

3. Heat the pan over medium heat and stir until the sugar dissolves into a thin syrup, about 2 minutes, don’t walk away or it will scorch.

4. Add the almonds to the syrup and reduce heat to medium low; keep stirring constantly so the nuts get evenly coated, the syrup will thicken then go grainy as the sugar crystallizes on the almonds.

5. Keep stirring, at first it looks dusty then the sugar will start to melt again and you’ll see a glossy coat form, that’s when you know its almost done, lower the heat if anything smells like it’s burning.

6. Remove the pan from heat and quickly stir in 1 tablespoon unsalted butter (optional for extra gloss) and 1 teaspoon vanilla extract (optional) until evenly coated.

7. Immediately dump the almonds onto the prepared parchment and spread into a single layer, use a fork to pull apart any clumps while they’re still warm.

8. Let them cool completely until hard and crisp, about 20 to 30 minutes, then break apart any stuck together pieces.

9. Store cooled candied almonds in an airtight container at room temp for up to 2 weeks, or package in jars or tins for gifts.

10. Quick tips: use a heavy skillet so heat is steady, stir constantly so sugar doesnt burn, if the coating seizes up too fast add a teaspoon of water and stir to loosen, and remember the butter and vanilla really boost the shine so dont skip them if you want glossy nuts.

Equipment Needed

1. Heavy skillet or cast iron pan. Gives steady heat so the sugar wont scorch.
2. Baking sheet. Line it with parchment before you start.
3. Parchment paper. Dont skip this or the almonds will stick.
4. Kitchen scale or measuring cups and spoons. I prefer a scale for accuracy but cups work fine.
5. Wooden spoon or heatproof silicone spatula for stirring constantly, keep one hand on it.
6. Fork or tongs to pull apart clumps while the nuts are still warm.
7. Small bowl to mix the sugar cocoa and cinnamon so everything is ready to add.
8. Airtight container or jars for storing or gifting the cooled candied almonds.

FAQ

Can I use roasted or salted almonds? Yes, but raw almonds give the best candy coat. If you use roasted or salted nuts the sugar may not stick as well and they'll taste saltier. If they're salted skip the extra pinch of salt.

How long do these keep and how should I store them? Store in an airtight container at room temp up to 2 weeks, in the fridge 3 to 4 weeks, or freeze up to 3 months. Let them cool completely before sealing or they'll get soggy.

My sugar went grainy or crystallized, what did I do wrong? Usually that means the syrup cooled too fast or you stirred too much while it was drying. Keep heat low to medium, stir until the sugar melts into a glossy syrup, and once it starts to crystallize turn the heat up briefly and stir till it re-liquifies, then spread out to cool.

Can I swap the granulated sugar for brown sugar or honey? You can, but results change. Brown sugar makes a darker, chewier coating and may need less cooking time. Honey or maple will caramelize differently and can burn quicker, so watch the heat. Powdered sugar won't work the same way.

Is the butter or vanilla necessary? No, both are optional. Butter gives a shinier finish and a bit of richness, vanilla adds aroma. If you skip them the almonds still taste great, they'll just be a bit less glossy.

How do I prevent burning the almonds? Use low to medium heat, stir constantly and watch the color closely. Once the sugar is dry and starts to turn golden, remove from heat and spread on parchment right away. Don't walk away, they can go from perfect to burned real quick.

Easy Candied Almonds Recipe Substitutions and Variations

Almonds: swap for pecans, cashews, walnuts or roasted pumpkin seeds. Use the same amount but watch pecans and cashews, they brown faster so stir more and lower the heat if needed.
Granulated sugar: use light brown sugar or coconut sugar 1:1 for a deeper, caramel like flavor. If you want to use maple syrup or honey, use about 3/4 the sweetener amount, cut the water by 1 tablespoon and cook a bit longer to evaporate the extra liquid.
Unsweetened cocoa powder: substitute carob powder 1:1 for a milder sweeter taste, or stir in 1 tablespoon finely chopped dark chocolate near the end for richer chocolate coating.
Unsalted butter: replace with coconut oil or a neutral oil like vegetable or light olive oil in the same amount for gloss and help the sugar set. You can also skip it, but the almonds wont be as shiny.

Pro Tips

1. Have everything ready and stay right there while the sugar cooks, it goes from perfect to burnt faster than you think.
2. Use superfine or blitz regular sugar in a blender first so it dissolves quicker and you get fewer gritty bits.
3. Toast the almonds briefly first for deeper flavor and extra crunch but watch them closely so they dont go too dark.
4. For the gloss and to stop clumps, stir in the butter and vanilla off the heat and spread the nuts out immediately, and if the coating seizes add a tiny spoon of warm water and keep stirring until it loosens.