These Cinnamon Sugar Candied Almonds are a Midwest Cider Mill staple. Every Fall I look forward to these almonds, but the bummer is that most of the store-bought (or Cider-Mill-bought?) are made with butter. Ugh.
I will now be making these in bulk every fall and taking them with my to the cider mill for every trip. The best part is they last up to a month when stored in an airtight container AND you can freeze them for up to 3 months, so you’ll never have to be without this delicious treat!
For more delicious fall treats, try this easy Vegan Banana Bread, Vegan Caramel Apples with dairy and gluten-free caramel sauce, Vegan Cinnamon Sugar Donuts, Vegan Cranberry Date Bread, or Vegan Pumpkin Spice Chocolate Chip Cookies.
Why You’ll Love This Recipe
- Quick & easy – Including cooling time, these almonds are ready in under 30 minutes and everything is made in just one pan.
- Versatile – If you don’t like almonds, this recipe works with any raw or roasted nut. I haven’t tried it with seeds yet, but let me know if you do!
- More than just a snack – These candied almonds are a great crunchy snack, but don’t stop there! Throw these on top of your salads or use them to garnish your Stuffed Acorn Squash. The options are endless!
Ingredients
- Almonds – You can use raw or roasted almonds for this recipe. Roasted almonds will have slightly more of a crunch.
- Sugar* – I use cane sugar for most of my recipes, but any granulated sugar will work. A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Cinnamon – Don’t leave out this important flavor! If you want to mix it up, add more spices like nutmeg or cloves for some extra holiday-inspired vibes.
- Vanilla Extract – You can omit this if you don’t have it, but I think it rounds out the flavors well.
- Salt – Just a pinch is needed to make the flavors pop for these candied almonds.
- Water – For dissolving the sugar and helping to mix all the flavors of the coating.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- High-walled sauté pan
- Baking sheet – For cooling the almonds, you can do this on any parchment-covered surface
- Parchment paper
How to Make Cinnamon Sugar Candied Almonds
First, add the sugar, water, cinnamon, vanilla, and salt into a high-walled sauté pan. Bring the mixture to a boil and stir until the sugar is fully dissolved.
Once the sugar is dissolved, add the almonds and lower the mixture to a simmer. Simmer until all of the water has evaporated and the sugar has crystallized. This usually takes about 10 minutes.
Once the sugar has crystallized, remove the almonds from heat and immediately transfer onto a parchment-lined baking sheet or other flat parchment-lined surface. Allow the almonds to cool for 10-15 minutes for maximum crunch.
Serve and enjoy!
How to Store
- Room Temp: Store in an air-tight container for up to 1 month.
- Freezer: Freeze fully cooled almonds for up to 3 months for best flavor.
More Tips
- Not Vegan? Add 1 tbsp butter to the mixture before bringing it to a boil.
- Gluten-Free? This recipe is all set for you!
- Oil-Free? This recipe does not contain any added oils when made as suggested.
FAQ: Vegan Cinnamon Sugar Candied Almonds
When stored properly, they will last up to 1 month in an air-tight container at room temp. Freeze for up to 3 months to save for a later date.
This recipe is gluten-free as-is.
Vegan Cinnamon Sugar Candied Almonds
Equipment
- Large baking sheet (or other flat surface)
- Parchment paper
Ingredients
- 3 cups raw almonds
- 1 ½ cups granulated sugar*
- 1 cup water
- 2 tsp cinnamon
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Add the sugar, water, cinnamon, vanilla, and salt into a high-walled sauté pan. Bring the mixture to a boil and stir until the sugar is fully dissolved.
- Once the sugar is dissolved, add the almonds and lower the mixture to a simmer. Simmer until all of the water has evaporated and the sugar has crystallized.
- Lay the almonds out on a parchment-lined baking sheet and let them cool 10-15 minutes for maximum crunch.
- Serve and enjoy!
Notes
- Not Vegan? Add 1 tbsp butter to the mixture before bringing it to a boil.
- Gluten-Free? This recipe is all set for you!
- Oil-Free? This recipe does not contain any added oils when made as suggested.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on October 2, 2025
These almonds are soooo good! Bonus, they are super easy to make and the recipe makes a lot, so you’ll have them to snack on for weeks!