Save I started making these almonds on a whim one December afternoon when I needed a last-minute gift for a neighbor. The smell of cinnamon and toasted nuts filled the kitchen so completely that my kids wandered in asking what holiday it was. Now, every time I roast a batch, that same warm, sugary fragrance takes me back to that frantic, joyful afternoon when something simple turned into something memorable.
I once brought a jar of these to a potluck, thinking theyd be a small side offering. Within minutes, people were hovering near the bowl, sneaking handfuls and asking for the recipe. One friend admitted she ate half the batch on her drive home. That night taught me that sometimes the simplest things, made with a little care, become the ones people remember most.
Ingredients
- Raw whole almonds: I always use raw instead of roasted so the nuts toast evenly in the oven and absorb the spice mixture without any competing flavors.
- Ground cinnamon: This is the soul of the recipe, use a fresh jar if yours has been sitting in the cupboard for years because the difference is remarkable.
- Ground nutmeg: Optional, but it adds a gentle warmth that makes the almonds taste more complex and holiday-ready.
- Sea salt: A small amount balances the sweetness and makes every bite more interesting.
- Granulated sugar: Creates that classic candied coating, though turbinado sugar adds extra crunch if you want texture.
- Vanilla extract: A teaspoon might seem like a small detail, but it rounds out the flavor and keeps the spices from feeling flat.
- Egg white: This is the secret binder that helps the sugar cling to every almond without making them soggy.
- Water: Just a tablespoon loosens the egg white so it coats more evenly.
Instructions
- Prep your oven and pan:
- Preheat to 300°F and line a baking sheet with parchment or a silicone mat. This low temperature lets the almonds toast slowly without burning the sugar.
- Whisk the egg white:
- Beat the egg white and water together until frothy but not stiff, you want it loose enough to coat easily. Over-beating makes it harder to work with.
- Coat the almonds:
- Toss the almonds into the egg mixture and stir until every nut is lightly covered. This step is messy but essential for even coating.
- Mix the spice blend:
- Combine sugar, cinnamon, nutmeg, and salt in a small bowl. I like to whisk it so the spices distribute evenly through the sugar.
- Toss with sugar and spice:
- Sprinkle the mixture over the wet almonds and stir until theyre completely coated and no dry spots remain. Add the vanilla and stir once more.
- Spread and bake:
- Arrange the almonds in a single layer on your prepared sheet, leaving space between them so they roast instead of steam. Bake for 25 to 30 minutes, stirring every 10 minutes to prevent sticking and ensure even browning.
- Cool completely:
- Let the almonds cool on the baking sheet without moving them. The coating will harden and crisp as they cool, forming that signature crunch.
Save One evening, I made a double batch and left them cooling on the counter while I answered a phone call. When I came back, my husband had already packed half into small jars with ribbon, claiming they were too good not to share. He wasnt wrong, and those jars ended up being the most appreciated gifts we gave that year.
Variations Worth Trying
Swap the almonds for pecans or cashews if you want a buttery richness instead of that firm almond snap. Add a pinch of cayenne or smoked paprika to the spice mix for a sweet and spicy version that pairs beautifully with cocktails. I once stirred in a teaspoon of orange zest with the vanilla, and it brought a bright, almost festive note that everyone loved.
Storage and Shelf Life
These almonds stay crisp in an airtight container at room temperature for up to two weeks, though theyve never lasted that long in my house. Humidity is the enemy, so if you live somewhere damp, tuck a small silica packet into the jar or store them in the fridge. They also freeze beautifully for up to three months, just let them come to room temperature before serving so the coating doesnt sweat.
Serving and Pairing Ideas
I love setting out a bowl of these almonds when friends come over for coffee or wine, theyre the kind of snack that disappears without anyone realizing theyve eaten half the batch. They also make a lovely topping for yogurt, oatmeal, or even a simple green salad when you want a bit of sweetness and crunch. On cozy nights, I pair them with mulled wine or spiced cider, and the cinnamon flavors echo each other perfectly.
- Pack them in small jars with a handwritten label for holiday gifts or hostess presents.
- Crush a handful and sprinkle over vanilla ice cream for an instant dessert upgrade.
- Bring them on road trips or hikes, they travel well and satisfy both sweet and salty cravings.
Save These almonds have become my go-to for moments when I want to make something thoughtful without spending hours in the kitchen. Theyre proof that a little cinnamon, sugar, and patience can turn ordinary nuts into something people ask for by name.
Recipe Help & Answers
- → What makes the almonds crunchy?
Coating the almonds with an egg white mixture before baking helps create a crisp, crunchy texture as the sugar caramelizes during roasting.
- → Can other nuts be used instead of almonds?
Yes, pecans or cashews can be substituted for almonds and will roast similarly with the cinnamon-sugar coating.
- → How long do the spiced nuts stay fresh?
When stored in an airtight container at room temperature, these almonds remain fresh and crunchy for up to two weeks.
- → What temperature is best for roasting?
Roasting at a low temperature of 300°F (150°C) ensures the almonds heat evenly and develop a golden, fragrant crust without burning.
- → Can I add extra spice to these almonds?
Yes, adding a pinch of cayenne pepper can offer a spicy kick, complementing the warm cinnamon and nutmeg flavors.