Save I started making these almonds on a whim one Sunday afternoon when I had guests coming over and nothing to serve. The smell alone sold everyone before they even tasted one. Now I keep a jar by the stove year-round, and they rarely last more than a few days. There's something about the way the cinnamon clings to each almond that makes them impossible to stop eating.
I once brought a tin of these to a potluck and watched three people quietly pocket handfuls when they thought no one was looking. My neighbor asked for the recipe twice in one week. They've become my go-to gift because they feel personal and taste expensive, even though they take less time than most cookies.
Ingredients
- Raw whole almonds: Use raw, not roasted, so they toast evenly in the oven and absorb the coating without turning bitter or oily.
- Ground cinnamon: This is the star, so use fresh cinnamon if yours has been sitting in the cupboard for years, the difference is noticeable.
- Ground nutmeg: Optional but worth it, just a whisper adds complexity without announcing itself.
- Sea salt: Balances the sweetness and makes the cinnamon pop, don't skip it even if you think you don't like salty sweets.
- Granulated sugar: Creates that crisp candy shell, though turbinado sugar gives a deeper molasses note if you have it.
- Vanilla extract: A teaspoon might seem small, but it rounds out the spices and ties everything together in a way you'll miss if you leave it out.
- Egg white: Acts like glue for the coating, one egg white is plenty and you can save the yolk for tomorrow's breakfast.
- Water: Thins the egg white just enough to coat every almond without clumping.
Instructions
- Prep your oven and pan:
- Set your oven to 300°F and line a baking sheet with parchment, this low temperature lets the almonds toast slowly without scorching the sugar. Skipping the parchment means scraping later, trust me.
- Whisk the egg white:
- Beat the egg white with a tablespoon of water until it's frothy and loose, not stiff like meringue. You want it to coat the almonds easily, not foam up.
- Coat the almonds:
- Toss the almonds into the egg white mixture and stir until every nut is slick and shiny. This step makes or breaks the coverage, so take your time.
- Mix your spices and sugar:
- Combine the sugar, cinnamon, nutmeg, and salt in a small bowl. I like to do this while the almonds sit in the egg white so nothing dries out.
- Toss with the spice mix:
- Sprinkle the sugar mixture over the almonds and stir until they're evenly coated and look like they've been dusted in sweet snow. Add the vanilla now and give it one more toss.
- Spread and bake:
- Arrange the almonds in a single layer on your prepared sheet, they need space to crisp up. Bake for 25 to 30 minutes, stirring every 10 minutes so they brown evenly and don't stick together in clumps.
- Cool completely:
- Let them cool right on the pan without touching them, they'll firm up as they sit. The coating goes from tacky to crisp in about 20 minutes, and that's when they're perfect.
Save The first time I made these for my sister, she ate half the batch standing at the counter and declared them dangerous. Now she requests them every year for her birthday instead of cake. I've learned to double the recipe because they vanish faster than I ever expect.
Storage and Shelf Life
These keep beautifully in an airtight container at room temperature for up to two weeks, though I've never had a batch last that long. If they soften after a few days, spread them on a baking sheet and warm them in a 250°F oven for five minutes to bring back the crunch. I like to store them in glass jars so I can see when I'm running low.
Flavor Variations
Swap the cinnamon for cardamom and add a pinch of black pepper for something unexpected, or try maple sugar instead of white for a deeper sweetness. A tiny bit of cayenne turns them into sweet heat snacks that pair perfectly with cocktails. I've also used pecans and cashews with the same coating and they're just as good, though almonds stay crispest.
Serving Suggestions
These are perfect alongside mulled wine or spiced cider, and they're lovely chopped over yogurt or oatmeal in the morning. I've served them with cheese boards and they disappear faster than the brie. They also make thoughtful holiday gifts when packed in small jars with a ribbon.
- Chop them roughly and sprinkle over ice cream or roasted sweet potatoes.
- Pack them in tins with wax paper between layers for gifting.
- Serve them warm from the oven with coffee for an afternoon treat.
Save Once you've made these a few times, you'll start adjusting the spices to your own taste and that's when they become truly yours. I hope they fill your kitchen with the same warmth they've brought to mine.
Recipe Guide
- → What spices are used for roasting the almonds?
The almonds are roasted with ground cinnamon, nutmeg, sea salt, and vanilla to create a balanced sweet and spiced flavor.
- → How long should the almonds be roasted?
They should be roasted for 25 to 30 minutes at 300°F (150°C), stirring every 10 minutes for even cooking.
- → Can the almonds be substituted with other nuts?
Yes, pecans or cashews can be used as alternatives, offering a similar texture and flavor profile.
- → What binds the spices to the almonds during roasting?
A mixture of egg white and water is used to coat the almonds, helping the sugar and spice blend adhere during roasting.
- → How should the roasted almonds be stored?
Store cooled almonds in an airtight container at room temperature for up to two weeks to maintain crunchiness.