November 22, 2021

Vanilla Cinnamon Candied Almonds

Vanilla Cinnamon Candied Almonds

Looking for a homemade snack, salad topping or even a treat to give as a gift? These Vanilla Cinnamon Candied Almonds are perfect of that!

They're so crunchy and are great for when you're craving a protein-packed snack or need a topping that's a bit on the sweeter side but not overpowering.

Ingredients for vanilla cinnamon candied almonds

Another great thing about this recipe is that it only requires 6 ingredients! Most of those ingredients are things that you most likely already have in your pantry and spice cabinet. You'll only need the following:

  • Egg whites: We use egg whites as our binder but make sure none of the egg yolk get in as the grease and fats from it will make them more difficult to whip.
  • Unsalted almonds: We'll be adding a little bit of salt so using unsalted almonds will ensure that they're not salty.
  • Vanilla extract: The vanilla brings depth to the sweetness and adds a bit of an almost floral essence.
  • Ground cinnamon: With the cinnamon we are appealing to its bitter tendencies to provide balance and spice to the almonds
  • Granulated sugar: The sugar obviously sweetens the almonds but also has a way of enhancing the cinnamon and vanilla, bringing out the flavors not unlike how salt does.
  • Salt: It will add some balance to that the almonds to ensure that they're not super sweet and keep you reaching back in for more.

How to make the best vanilla cinnamon candied almonds

While there are many ways of candying nuts, the way we believe works the best is by coating them in a flavored mixture of whipped egg whites that you toss the nuts in and roast, low and slow, until they are fully dehydrated.

The beauty of this technique is that you can really add any flavors you want to the coating and because the egg whites are what's used to bind everything, you don’t actually have to use much sugar (or any) at all.

Let us know in the comments how you're using these candied almonds and any variations you may have tried!

Cheers and eat well!

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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