Cinnamon Roasted Almonds (or Pecans)

Roasted Cinnamon Almonds (or Pecans) at
These roasted candied nuts are really easy to make, and people love them! I have used this recipe with almonds and pecans and both turned out well. These are a tasty treat that make a great gift. I found plastic bags to put them in at the craft store. They should store well as long as they are baked long enough that the coating is thoroughly dry.
Roasted Cinnamon Almonds (or Pecans) at
The cinnamon in these is subtle.  You can try adding more or less to your taste.  You could also try making these with an alternative sweetener.  I have seen similar recipes that use a sticky sweetener such as honey or agave nectar and do not use the egg white.  In that case the sweetener works to hold the salt and cinnamon to the nuts.

Roasted Cinnamon Almonds (or Pecans) at

Roasted Cinnamon Nuts
Recipe type: Appetizer
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 3 cups whole almonds or pecan halves
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  1. In a large bowl whisk the egg white and vanilla until frothy, about 2 minutes.
  2. Stir in the nuts.
  3. Mix the remaining ingredients and add to the nuts. Stir to coat.
  4. Spread the nuts in a sprayed jelly roll pan.
  5. Bake at 250 degrees for 1 hour 15 minutes. Stir after the first half hour and again half an hour later. Nuts should be dry. Stir and bake a little longer if they are still sticky.
  6. Cool in the pan, and then transfer to a container.

Roasted Cinnamon Almonds (or Pecans) at

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  1. Anonymous says

    Thanks, Linda. These are great. Our batch didn't last 24 hours, so i'm copying down the recipe to make again.

  2. says

    Linda, I thought the almonds were fantastic and then replaced the almonds with pecans. WOW! I made the mistake of taking them into work and everyone LOVES them. We now have to be careful around the office as we often refer to them as “crack” since they are so addicting :-) .

    • says

      I agree, the pecans are wonderful. I made some after Christmas and bought some more pecans to make soon. I think this is the first time a family member has commented on my blog. Thanks. :)

  3. Darcy says

    Thanks for sharing samples and this most wonderful recipe with us – delicious. I’m sure we’ll make many batches once the temp drops below 100! Thanks too for sharing Ryan with us in Nebraska – he is most wonderful too!

    • says

      Hi Darcy! I’m glad you enjoyed the nuts. Thanks for looking after Ryan. He had a great time, but it is so good to have him back home.

  4. Arin says

    These look AWESOME! Is there any way to make them with maple syrup or anything else that i can substitute for the sugars? Thanks :)

    • says

      Arin, I have made the nuts with Agave and they turned out with a nice shiny glaze on them. Honestly, it was over a year ago and I don’t remember exactly what I did. I may have left out the egg white since that is there to help the sugar stick to the nuts. You’ll just have to experiment, but I think maple syrup would be worth a try. Use just enough to coat the nuts.

  5. Marilyn says

    So glad I stumbled on this recipe! It’s my first time making candied nuts and these came out fantastic! I never dreamed it would be so easy. Not too sweet and so very tasty. I’m going to make more and put in individual bags to hand out to family this Christmas. Thank you for sharing.

  6. Kathy S says

    I’ve made 6 batches of these, adding a bit more cinnamon. I then combined them with banana chips and golden raisins after they had cooled off. I put them in a long skinny clear bag, 4″x9″ and tied them with a pretty wide ribbon. I will be handing them out to the neighborhood for Christmas tomorrow! These are great!

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