Easy Stovetop Cinnamon Sugar Candied Almonds
Easy cinnamon sugar candied almonds take less than ten minutes to make on the stove top. They’re an addictive snack and also make a lovely holiday gift!
Learn just how simple it is to make cinnamon sugar candied nuts without any eggs–no oven required!
UPDATED November 5, 2025
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Any time we go to our nearby shopping mall, my kids and I are always tempted by one of our favorite mall vendors.
It’s one of those stands that sells German roasted nuts, and their candied nuts are just SO good! But they’re also pretty pricey, especially considering how quickly we can scarf them down.
So years ago, I set out to learn how to make something similar at home.
I’ve tried roasting candied nuts in the oven (which works fine as long as you don’t burn them, in which case you will be so sad). I’ve also made them in the slow cooker before (which works really well, but takes several hours).
But then I started making cinnamon sugar candied almonds on the stove top, and that is now my go-to method. Talk about easy!
Stove Top Candied Almonds
This simple method for making these almonds (or pecans or other nuts of choice) on the stove is a fantastic shortcut.
It takes less than ten minutes to have sweet, crunchy candied nuts ready to munch on! And you don’t have to use egg whites, which many candied nuts recipes require.
Best of all, it’s much less expensive to make your own candied nuts at home than it is to buy them already made.
But be warned, these nuts disappear fast!
Whether you’re snacking on them, adding them to yogurt or salads, or sharing them as handmade holiday gifts, they’re always a hit.
How to Make Candied Almonds on the Stove Top
It’s easier than you think to make these sweet candied almonds.
Ingredients You’ll Need
- Sugar
- Cinnamon
- Water
- Almonds (or other nuts)
How to Make it:
Find the full printable recipe available below
Cook the syrup. First, add some sugar, cinnamon, and water to a saucepan. Start heating that over medium-high heat, stirring it fairly often as the sugar starts to melt. Bring it to a boil.
Add the nuts. Once it starts boiling, add in the nuts and stir constantly as it continues to boil. If necessary, turn down the heat slightly, but keep it at a boil.
Continue stirring constantly for a few minutes as the liquid in the saucepan begins to thicken into sort of a syrup.
As you stir, watch the nuts very closely for a point at which the nuts still look wet, but there is almost no liquid actually pooling in the pan because it’s all stuck to the nuts.
Let the sugar crystallize. At that point, quickly remove from heat and immediately transfer the nuts to a sheet of waxed paper or parchment, spreading them out to cool.
As they cool, the sugar will very quickly crystallize on the nuts and they’ll go from being wet to having a crunchy cinnamon sugar crust on them.
Allow them to cool completely before eating.
Notes and Adaptations:
- I most often use whole almonds, but you could certainly change it up. You could definitely substitute pecan halves or whatever nut you prefer.
- You could also use sliced almonds or chopped pecans if you want to make a yummy, crunchy salad topping.
- These make delicious handmade Christmas gifts! Scoop some into a jar and tie with a pretty ribbon and you’re set. Perfect for neighbors, coworkers, teachers (but check first to find out if the school or class is nut-free due to allergies), etc.
- I use unsalted nuts, but you could always use salted if you want to go for the salty-sweet combo.
- Candied nuts make a great snack, but they’re also delicious on top of a salad, sprinkled on ice cream, or mixed into yogurt.
Recommended Equipment:
- Medium saucepan (I use a nonstick or stainless steel pan for this recipe)
- Silicone spatula or wooden spoon
- Wax paper or parchment paper
Easy Cinnamon Sugar Candied Almonds
Ingredients
- 1 cup white granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup water
- 2 cups whole almonds (or nut of choice)
Instructions
- Prepare a sheet of wax paper or parchment for cooling nuts.
- In a medium saucepan, combine sugar, cinnamon, and water. Over medium-high heat, bring mixture to a boil.
- Once boiling, add nuts and stir continuously for about 3-5 minutes. Mixture will bubble and thicken to a syrup-like consistency.
- Continue stirring until most of the liquid in the pan has evaporated, but the nuts still look a little wet. Quickly transfer nuts to wax paper or parchment and spread them out to cool.
- The sugar will quickly crystallize on the nuts as they cool. Allow to cool completely before eating.
Notes
- I most often use whole almonds, but you could certainly change it up. You could definitely substitute pecan halves or whatever nut you prefer.
- You could also use sliced almonds or chopped pecans if you want to make a yummy, crunchy salad topping.
- These make delicious handmade Christmas gifts! Scoop some into a jar and tie with a pretty ribbon and you’re set. Perfect for neighbors, coworkers, teachers (but check first to find out if the school or class is nut-free due to allergies), etc.
- I use unsalted nuts, but you could always use salted if you want to go for the salty-sweet combo.
- Candied nuts make a great snack, but they’re also delicious on top of a salad, sprinkled on ice cream, or mixed into yogurt.
- Makes approx. 2.5-3 cups of candied almonds.
Equipment
Nutrition
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