Air Fryer Candied Almonds
Air fryer candied almonds are whole almonds with a thin, crisp shell of cinnamon sugar. A whisked egg white holds the sugar on, and a single layer in the basket at 160°C for 10 minutes sets it into a crunchy coating. They need only six ingredients and a few minutes of shaking, and they are ready to eat once cool. Make a batch for snacking, or pack them into jars as a gift.
- Total
- 43 min
- Prep
- 10 min
- Cook
- 13 min
- Serves
- 10 portions (about 35g each)
- Per 1 portion (about 35g)
- 185kcal
Getting the coating right on air fryer candied almonds
The egg white is what makes this work. Whisked until frothy, it holds a thin layer of sugar to each nut and dries into a crisp shell rather than a sticky caramel. Use raw, unsalted almonds, as roasted ones brown too quickly. Keep the layer to a single nut deep: crowded nuts steam and stay sticky. A 4.5-litre basket takes 250g, so a larger batch needs to be cooked in two rounds.
Method for air fryer candied almonds
Tap a time to start a timer.
- Preheat Heat the air fryer to 160°C for . Line the basket with a perforated air fryer liner, or baking paper cut to fit with a few holes poked in it and weighed down by the nuts.
- Coat the nuts Whisk the egg white and vanilla in a large bowl for about 30 seconds, until frothy. Add the almonds and stir until every nut is wet.
- Add the sugar Mix the sugar, cinnamon and salt in a small bowl, tip it over the almonds and toss until they are evenly coated.
- Cook Spread the almonds in a single layer in the basket. Cook at 160°C for , shaking the basket after to separate the nuts.
- Cool Tip the almonds onto a baking tray lined with baking paper and spread them out. Leave for at least , stirring once or twice, as the coating hardens and turns crisp as it cools.
Serving and gifting
Eat them as a snack, sprinkle them over yoghurt or porridge, or chop them into a salad. For a savoury nut to put alongside, try salted almonds or soy-roasted almonds. Packed in a jar with a ribbon, they make a good edible gift.
Common problems and fixes for Air Fryer Candied Almonds
- The almonds are still sticky after cooking.
- Give them 2 more minutes at 160°C, then cool again. A sticky coating usually means too much egg white was left in the bowl, so tip the nuts out without scraping the bowl next time.
- The almonds clump together in lumps.
- Shake the basket halfway and break up any clusters with a spoon while the coating is still warm. Once cool, the clumps set solid.
- The sugar coating burns or tastes bitter.
- Air fryers vary. If your basket runs hot, drop the temperature to 150°C and check at 8 minutes. Look for a deep golden colour rather than dark brown.
Frequently asked questions about Air Fryer Candied Almonds
How long do you cook candied almonds in the air fryer?
10 minutes at 160°C, shaking after 5 minutes. Add the 3-minute preheat and 20 minutes of cooling time when planning.
Can you make candied almonds in the oven?
Yes. Spread them on a lined baking tray and bake at 150°C (130°C fan), gas 2, for 30 minutes, stirring every 10 minutes. Cool on the tray.
How should you store candied almonds?
In an airtight container at room temperature for up to 1 week. Make sure they are completely cool before closing the lid or they will turn soft.
Can you use other nuts?
Yes, pecans and walnut halves work in the same way, though walnuts brown faster. Check them at 7 minutes.
How did you like the recipe?
4.8 / 5 · 44 ratings
