Vanilla Cinnamon Candied Almonds

These Vanilla Cinnamon Candied Almonds are a sweet, crunchy, and serve as a simple snack, salad topping, and even make for a great gift! It only requires 6 ingredients and you can make them in large batches and store them in an air tight container.











  • 3 egg whites
  • 12 ounces of unsalted almonds
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar
  • 1 teaspoon salt


  1. Preheat your oven to 225 F and coat a baking sheet with a silpat or parchment paper then pan spray.
  2. Separate the 3 eggs and put the egg whites in the bowl of your stand mixer with the whip attachment. Add the vanilla and ground cinnamon to the egg whites and begin mixing on a slow speed for about 10 seconds.
  3. Once you have agitated the egg whites (after the 10 seconds), turn the mixer's speed up to medium-high and continue to whip.
  4. Once the whites become frothy and start to increase in volume (about 30-40 seconds), slowly stream in the granulated sugar while continuing to whip.
  5. Continue to whip the egg whites on medium-high speed until the whites form soft peaks. They should have a smooth, glossy look.
  6. Remove the bowl from the mixer and gently add the almonds and softly mix/fold them with a rubber spatula to evenly coat.
  7. Spread the almonds, with the coating, onto the baking sheet you prepared earlier and sprinkle the salt evenly amongst the almonds and bake at 225 F for 30 minutes.
  8. After 30 minutes, remove the pan from the oven and using a rubber spatula, lift the almonds from the bottom of the pan and break them up. Once all the large clumps are broken up, spread them back out in an even layer and continue to bake for another 30 minutes.
  9. After the second set of 30 minutes is up, remove the almonds from the oven and repeat the previous step to break them up once again. Continue to bake for another 30 minutes or until all the almonds are completely dry.
  10. Once the almonds are completely dry, remove the pan from the oven and allow it to sit at room temperature for about 15 minutes.
  11. Once they have reached room temperature, remove the almonds from the baking sheet and put them into a dry air-tight container to store until needed.

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