Baked Candy Coated Almonds

If you’re a fan of those sweet, crunchy, addictive almonds sold at fairs and holiday markets, you’re going to love this homemade version of Baked Candy Coated Almonds. These little gems are everything you want in a snack: nutty, crispy, caramelized, and just the right amount of sweet. And the best part? They’re super easy to make at home with just a few pantry staples.

Whether you’re looking for a simple treat to satisfy your sweet tooth, something to toss on a salad for extra crunch, or a homemade gift that people will actually be excited to receive, this recipe checks all the boxes. I first made these for a holiday snack platter years ago, and now they’ve become a year-round staple. I make a big batch almost monthly—some for gifting, some for nibbling, and some to keep in a jar on the kitchen counter for when I need a sweet fix.

These almonds bake up golden and glossy, with a sweet, crackly coating that’s full of warm vanilla and cinnamon flavor. They’re dangerously snackable, and if you’re not careful, you’ll catch yourself eating them by the handful.

Why You’ll Love This Recipe

• Easy to make – Just mix, spread, and bake. No fancy equipment needed.
• Great for gifting – Perfect for holiday tins, party favors, or snack bags.
• Crunchy and satisfying – The sugary coating crisps up in the oven beautifully.
• Budget-friendly – Much cheaper than store-bought versions.
• Naturally gluten-free – No flour or fillers needed.
• Long shelf life – Stays fresh for weeks if stored properly.
• Customizable flavors – Switch up the spices or add cocoa, espresso, or even chili powder.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible baked candy coated almonds:

• 2 cups raw almonds
  (You want them raw so they roast and caramelize during baking.)
• 1 large egg white
  (This is what helps the sugar mixture stick to the almonds and makes the coating crisp.)
• 1 teaspoon vanilla extract
  (Adds a cozy flavor that makes these taste like something special.)
• 1 cup granulated sugar
  (White sugar gives a classic, crisp coating. You can try half brown sugar for a deeper caramel flavor.)
• 1/2 teaspoon ground cinnamon
  (Totally optional—but highly recommended for that warm, cozy aroma.)
• 1/4 teaspoon salt
  (A little salt balances the sweetness and brings out the flavor of the almonds.)

Optional additions:

• Pinch of cayenne for heat
• 1 tablespoon cocoa powder for a chocolatey twist
• Pumpkin pie spice in place of cinnamon for a fall version

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. This is essential for easy cleanup and to prevent the almonds from sticking.

Step 2: Whip the egg white

In a medium bowl, whisk the egg white with the vanilla extract until it’s frothy and slightly foamy. You don’t need stiff peaks here—just enough to coat the almonds evenly.

Step 3: Coat the almonds

Add the raw almonds to the bowl with the egg white mixture and stir until all the almonds are lightly coated. This helps the sugar mixture stick beautifully.

Step 4: Mix the sugar and spices

In a separate bowl, stir together the sugar, cinnamon, and salt. If you’re using cocoa powder, cayenne, or any other spice, add it here.

Step 5: Combine and coat

Pour the sugar mixture over the almonds and stir until every almond is coated in the sweet, grainy mix. It’ll look a little thick and clumpy—perfect.

Step 6: Bake low and slow

Spread the coated almonds in a single layer on your prepared baking sheet. Bake for 45–50 minutes, stirring every 15 minutes to make sure they don’t burn and to keep the coating evenly distributed. They should be golden and feel dry to the touch when done.

Tip: Don’t rush the bake—low and slow gives you the best crunchy texture without burning the sugar.

Step 7: Cool and store

Let the almonds cool completely on the baking sheet. As they cool, the coating will harden into a crisp, candy-like shell. Once cooled, transfer to an airtight container or jars for storage.

Helpful Tips

How to store them
Keep your candy coated almonds in an airtight container at room temperature. They’ll stay fresh for 2–3 weeks, but good luck making them last that long!

Make them in big batches
These are great to make in bulk. Just double or triple the recipe and use multiple baking sheets. Perfect for holiday gifting, parties, or snacking.

Customize your flavors

• Add espresso powder for a mocha twist
• Use almond or maple extract instead of vanilla
• Try a mix of nuts like pecans, walnuts, or cashews

Serving ideas

• Sprinkle on top of oatmeal or yogurt bowls
• Add to charcuterie boards
• Use as a crunchy salad topper
• Pack into little bags or jars for homemade gifts

Avoid burning
Keep a close eye during the last 10–15 minutes of baking. Sugar can go from golden to burnt quickly. Stirring regularly helps prevent hotspots and ensures even crisping.

Frequently Asked Questions (FAQs)

Can I use other nuts besides almonds?
Yes! This recipe works great with pecans, cashews, walnuts, or even peanuts. Just keep the baking time roughly the same and stir often.

Are these the same as candied almonds sold at fairs?
Pretty close! Those fairground-style almonds are typically made in copper kettles with sugar and spices over high heat. This baked version is easier and less messy, with the same crunchy, sweet result.

Can I use a sugar substitute?
Granulated sugar substitutes like erythritol or monk fruit may work, but the texture might not be quite as crisp. If you’re trying to keep it low-sugar, experiment with small batches first.

Can I skip the egg white?
The egg white is what makes the sugar coating stick and turn crisp in the oven. If you’re vegan or avoiding eggs, you can try using aquafaba (the liquid from canned chickpeas) as a substitute—it whips up similarly.

Why are my almonds still sticky after baking?
They may not have baked long enough or cooled fully. Let them cool completely—this is when the coating really hardens. If they’re still sticky, pop them back in the oven for 5–10 more minutes.

Final Thoughts

Baked Candy Coated Almonds are one of those simple treats that make you feel like a kitchen rockstar with minimal effort. They come together quickly, fill your kitchen with the most amazing smell, and deliver big-time on flavor and crunch. I make them all year round—especially during the holidays—and they’re always a hit.

If you give them a try, let me know how they turn out! Whether you keep them classic or try a creative flavor twist, I’d love to hear your version. Happy snacking!