Why are my candied almonds sticky after baking?

It’s normal for candied almonds to feel slightly sticky when they first come out of the oven. As they cool, the sugar coating dries and firms up, which creates the crisp texture. Make sure they cool completely on the baking sheet before storing or serving.

Can I make candied almonds without egg white?

The egg white helps the cinnamon sugar stick evenly and dry into a crisp coating. Without it, the sugar is more likely to melt and turn sticky or uneven. If you need an egg-free option, a stovetop-style candied almonds recipe usually works better than modifying this one.

Can I use roasted almonds instead of raw?

Raw almonds are best because they finish toasting gently as the sugar coating sets. Using roasted almonds can cause them to over-brown or taste bitter by the time the coating is done. If roasted almonds are your only option, keep a close eye on them and shorten the bake time.

How long do homemade candied almonds stay fresh?

When stored in an airtight container at room temperature, homemade candied almonds stay fresh and crisp for several weeks. For longer storage, you can refrigerate or freeze them, then bring them back to room temperature before serving.

Easy Candied Almonds for a Cozy Homemade Snack

Description

These easy candied almonds are baked low and slow with cinnamon and sugar for a crisp, cozy snack that’s simple to make and perfect for gifting or everyday snacking.

Ingredients

Scale

1 large egg white
1 1/2 teaspoons vanilla extract
2 cups raw whole almonds
2/3 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon table salt

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 250°F and line a baking sheet with parchment paper.
Whisk the egg white and vanilla together in a large bowl until frothy and opaque.
Add the almonds and stir until they are evenly coated with the egg white mixture.
In a separate bowl, mix the sugar, cinnamon, and salt until well combined.
Add the sugar mixture to the almonds and gently toss until evenly coated.
Spread the almonds in a single layer on the prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes, until dry and lightly golden.
Remove from the oven and let cool completely before serving or storing.

Notes

For a richer flavor, replace half of the granulated sugar with light brown sugar.
Allow the almonds to cool fully so the sugar coating can crisp.
Store in an airtight container at room temperature for several weeks.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 277
Sugar: 18 g
Sodium: 152 mg
Fat: 18 g
Saturated Fat: 1 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg