Cinnamon Roasted Almonds (Printable)

Crunchy, warmly spiced almonds with cinnamon and sugar, perfect for snacking or gifts.

# What You Need:

→ Nuts

01 - 2 cups raw whole almonds

→ Spices & Sweeteners

02 - 1 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg (optional)
04 - 1/2 teaspoon sea salt
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract

→ Binding

07 - 1 large egg white
08 - 1 tablespoon water

# How-To:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk the egg white and water until frothy but not stiff.
03 - Add the almonds to the bowl and toss until thoroughly coated with the egg mixture.
04 - In a separate small bowl, mix together sugar, cinnamon, nutmeg if using, and sea salt.
05 - Sprinkle the sugar-spice blend over the almonds and stir until evenly coated.
06 - Stir in the vanilla extract to combine evenly.
07 - Spread the almonds in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes to ensure even roasting until almonds are golden and fragrant.
09 - Remove from oven and allow almonds to cool completely on the baking sheet; the coating will crisp as they cool.
10 - Store cooled almonds in an airtight container at room temperature for up to two weeks.

# Expert Advice:

01 -
  • They taste like the candied almonds from street fairs, but you control the sweetness and spice.
  • The crispy sugar coating forms as they cool, creating that addictive crunch without any special equipment.
  • Theyre so easy to customize with heat, different spices, or even a hint of orange zest.
  • Perfect for gifting because they look expensive but cost almost nothing to make.
02 -
  • Dont skip the stirring during baking or youll end up with clumps that are burnt on one side and pale on the other.
  • Let them cool fully before transferring, if you bag them while warm, the coating turns sticky instead of crisp.
  • The egg white must be frothy but not stiff, over-beating makes the coating thick and uneven.
03 -
  • Use turbinado or demerara sugar instead of granulated for extra crunch and a hint of caramel flavor.
  • Stir the almonds gently but thoroughly every 10 minutes so the coating caramelizes evenly without burning.
  • Taste one almond when theyre cool, if the coating seems soft, pop the whole batch back in the oven for 5 more minutes.
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