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Candied Almonds close up

Candied Almonds

Coat the almonds with beaten egg white, then the sugar/cinnamon mixture then bake them low and slow.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert, Entertaining, party food, Snack
Cuisine American


  • 2 - 3 1/2 cups whole, raw, almonds 2 cups fit easily on a large baking sheet. Use 2 baking sheets if you are doing 3 1/2 cups.
  • 1 egg white Beaten until frothy.
  • 1 T vanilla extract
  • 1/2 c packed brown sugar
  • 1/2 c granulated sugar
  • 1/2 tsp salt
  • pinch ground cardamom optional. Vanilla and cardamom pair well together.


  • Adjust oven rack to middle position and preheat oven to 250.
  • In a large bowl, beat the egg white until frothy. Stir in the vanilla. Add the almonds and stir well to make sure they are all coated with the egg white.
  • Combine the sugars, salt, cinnamon, and cardamom in a medium bowl.
  • Add the sugar mixture to the almonds and stir well to make sure each almond is well coated with the mixture. It will be thick.
  • Spread the almonds on a large, rimmed cookie sheet and bake at 250 for an hour. Set your phone timer and stir them every 15 minutes - it prevents them from clumping together.
  • Let cool before transferring to serving or storage vessel.


Low and slow is important in this recipe. I've tried various roasting techniques at 350 and feel like the almonds have a burnt aftertaste.
This recipe is perfect for parties, car trips, hostess or Christmas gifts.
The almonds also make a great addition to other recipes where nuts are called for such as coffee cakes or muffins.