Candied Almonds coated in sugar, cinnamon, and pumpkin pie spice!
Sweet snacking for any occasion!
You’re going to love this pumpkin spice almonds recipe! It’s super easy to make at home and so gosh darn tasty too. No more traveling to the mall or to local fairs for your candied spiced almonds because we’re bringing it to your own kitchen.
Made with just a few simple ingredients this recipe is pretty basic but the result is phenomenal. From the aroma of pumpkin-spiced almonds to the chewy crunchy bite, this is easily the best-candied almonds recipe ever and it’s perfect for Fall.
How to Candy Almonds
I am so thankful I discovered how easy it is to make these almonds at home. We make these candied almonds with egg white and some cinnamon sugar. I also added pumpkin pie spice to my almonds in honor of the upcoming Thanksgiving holiday. You literally, mix, bake, let cool and then eat these almonds. That’s it. Change the flavors up as you see fit. These are incredible to snack on, but they’d make excellent gifts too.
- Whole unsalted almonds
- Granulated sugar
- Pumpkin pie spice
- Egg white
- Maple extract
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
How to Make Pumpkin Pie Spice Candied Almonds
- Preheat your oven to 300 degrees F and line a baking sheet with foil. Set it aside.
- In a mixing bowl, combine the sugar with the pumpkin pie spice until well mixed.
- In another bowl, whisk the egg white until it’s frothy and pale in color.
- Stir in your extracts and the salt.
- Toss in the almonds, stir well to coat.
- Add your almonds to the cinnamon-sugar mixture, stirring until all of the almonds are well coated.
- Bake for 25 minutes, making sure to stir well after ten minutes.
- Remove the pan from the oven and allow it to cool completely.
- Keep your almonds stored in an airtight container.
For a simple and easy switch, you can take the almonds in this recipe and replace them with pecans instead. the results will still taste great. this is perfect for if you don’t like almonds or if you find yourself with a lot of pecans on hand.
You can omit the pumpkin pie spice and instead use a little more cinnamon for a simple cinnamon sugar-coated almond. You could also replace the pumpkin pie spice with apple pie spice for another tasty fall snack.
How long do sugar-coated almonds last?
These pumpkin spice almonds will last up to a week if kept stored in an airtight container at room temperature. You could also keep them stored in an airtight container in the fridge for up to 2 weeks for a slightly longer shelflife. Either option is completely fine but if you plan to give the nuts as gifts you’ll want to leave them at room temperature and make them not too long before gifting them out so that the recipient has time to enjoy them too. I like to place some in mason jars and add nice ribbons and tags around the rim.
Can you freeze candied almonds?
Can I use a sugar alternative?
You can try this recipe with a low sugar alternative or sugar-free alternative if you’d like. Something like Splenda should work just fine. You could even just try reducing the sugar slightly or swapping out up to half of the granulated sugar for brown sugar. that said, you won’t want to use a different types of sweeteners like honey or agave. you should stick with dry granules for the coating to come out perfectly and not overly sticky.
If you liked this recipe then try these other great pumpkin spice recipes:
- Skinny Pumpkin Spice Latte
- Snickerdoodle Pumpkin Bread Recipe
- How To Make Pumpkin Spice Syrup
- A Traditional Fall Dessert: Pumpkin Panna Cotta Recipe
- Vegan Pumpkin Oatmeal Cookies
- Pumpkin Better Than Sex Cake
- and don’t forget to check out 25 Pumpkin Recipes To Try Today
- 2 cup whole, unsalted almonds
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 egg white
- 1/2 teaspoon maple extract
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 300. Line a baking sheet with foil and set aside.
- In a bowl combine sugar and pumpkin pie spice.
- In a separate bowl, whisk egg white until it is frothy and pale in color. Stir in extracts and salt. Toss in almonds. Stir to coat. Add almonds to cinnamon sugar stirring so that the almonds get completely coated.
- Bake for 25 minutes, stirring after 10. Remove from oven and cool completely. Store in an airtight container
Amount Per Serving Calories 308Total Fat 18gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 40mgCarbohydrates 33gFiber 4gSugar 27gProtein 8g