Last Updated on November 10, 2025 by Michelle Mundy
Candied Cinnamon Toasted Almonds are a slow roasted, deliciously sweet and crunchy snack that are super easy to make at home!
One of our favorite “fair foods” are Candied Cinnamon Toasted Almonds. The sweet cinnamon smell wafting through the air and the crunchy candied coating wrapping the almonds is pure happiness in a paper bag.
Making them at home in your oven is actually easier than you’d think and everyone seems to love them.
Easy, delicious, and great as an anytime snack!
What You’ll Need to Make Candied Cinnamon Toasted Almonds
- Egg Whites – Two egg whites, beaten with a whisk until frothy.
- Vanilla Extract – Two tablespoons to add flavor and enhance the other flavors.
- Almonds – 4 cups raw almonds, natural and unseasoned.
- Sugars – We use white granulated sugar and light brown sugar in this recipe.
- Pantry Spices – Regular iodized salt and ground cinnamon.
How to Make Candied Cinnamon Toasted Almonds
When the Renaissance Fair comes to our state, one of our favorite things to eat is the cinnamon almonds. They are pretty pricey but they are so delicious it is almost worth it.
They have a crispy, cinnamon sugar exterior and they seem to be roasted to perfection.
They make them in a low tech fair cart so we decided to try to make them ourselves at home. It turns out that they are really easy to make and taste just as good!
To get started, preheat the oven to 300 degrees F.
Lightly grease a large, rimmed baking sheet or line with a silicon baking mat or parchment paper. Set aside.
In a large bowl, beat the egg whites until frothy.
Add the vanilla extract and whisk until combined.
Add almonds and stir gently to coat.
In a small bowl, combine the white sugar, brown sugar, salt and cinnamon.
Add the sugar mixture to the coated almonds and stir until evenly coated.
Spread the almonds evenly onto the prepared baking sheet.
Bake for 15 minutes and then stir, breaking up the almond clusters.
Return to oven and continue baking for an additional 15 minutes. They may still seem wet and not crunchy but the coating will harden as they cool.
Allow to cool completely and then break up any remaining almond clusters before serving.
Store in an airtight container for up to two weeks. Enjoy!
Candied Cinnamon Toasted Almonds
Ingredients
Method
- Lightly grease a large, rimmed baking sheet or line with a silicon baking mat or parchment paper. Set aside. Preheat oven to 300 degrees F.
- In a large bowl, beat the egg whites until frothy then add the vanilla extract and whisk until combined.
- Add almonds and stir gently to coat.
- In a small bowl, combine the white sugar, brown sugar, salt and cinnamon.
- Add the sugar mixture to the coated almonds and stir until evenly coated.
- Spread the almonds evenly onto the prepared baking sheet.
- Bake for 15 minutes and then stir, breaking up the almond clusters. Return to oven and continue baking for an additional 15 minutes.
- Allow to cool completely and then break up any remaining almond clusters before serving.
- Store in an airtight container for up to two weeks. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Sarah says
I love almonds but sometimes I find plan almonds to be a bit boring. These look so good and easy to make – they kind of remind me of beer nuts in a way. Going to give them a try next time I get my hands on some almonds.
The Bandit says
I ended up with a bag of raw almonds and there is absolutely nothing exciting about that so I made these and they all got eaten. Sometimes you can find them in the bulk section where you buy by the pound and I’m so scared to get stuck with more that I only buy them that way now!