Cinnamon roasted almonds are a mainstay of state fairs and events all over the country. Learn how easy it is to make your own cinnamon roasted almonds in just 15 minutes and for a fraction of the cost of buying them!
The smell of cinnamon is thick in the air… you start to look around for the source and your eyes fall on the cinnamon roasted almonds vendor. You slowly make your way towards the booth, trying to control the amount of saliva forming as you think about devouring the delicious morsels in front of you (you fail, of course).
You place your order and pay the outrageous fee for the sweet and crunchy treat and move along to enjoy your prize in peace.
We’ve all been there. Whether it’s at a state fair, and renaissance festival, or even an antique show, you can hardly go anywhere without encountering cinnamon roasted almonds!
After paying over $15 for less than a cup of nuts at one fateful antique show I came home determined to figure out how to make my own.
Turns out making your own cinnamon roasted almonds at home is easy and WAY cheaper than you might think!
Cinnamon Roasted Nuts
We make this dish for Christmas each year and it’s always one of the fasted to disappear! You can also make these in advance and throw them in a nice bag or box to give away to neighbors.
They’ll think you spent a fortune on them and will be begging for the recipe! Grab 4 free holiday tags on our members only page by signing up for our newsletter below!
You can make this recipe with any kind of nuts you want, we’ve made cinnamon roasted almonds, cinnamon roasted pecans, cinnamon roasted walnuts, and more!
Check out this quick video of the process and then print the recipe below!
- 4 Cups Almonds
- 2 Cups Sugar
- 1 Cup Water
- 1 Tbsp Cinnamon
- Add sugar, water, and cinnamon to a skillet. Bring to a boil and stir to combine.
- Add almonds and reduce heat to medium. Stir constantly.
- Once sugar looks powdery on almonds, remove from heat and immediately transfer to a lined baking sheet.
- Let cool (if you can) and enjoy!
- Store in an air tight container and eat within 2 months.
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