Cinnamon Roasted Almonds Snack (Printable)

Crunchy almonds roasted with cinnamon and warm spices, delivering a sweet and satisfying snack experience.

# Components:

→ 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

# Method:

01 - Set oven to 300°F and 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 almonds to the bowl and toss until fully coated with the egg white mixture.
04 - In a separate bowl, mix granulated sugar, cinnamon, nutmeg (if using), and sea salt.
05 - Sprinkle the sugar-spice blend over the coated almonds and stir until evenly covered.
06 - Stir in the vanilla extract thoroughly.
07 - Spread 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 turn golden and aromatic.
09 - Remove from oven and allow almonds to cool completely on the 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 fancy candied nuts from holiday markets, but cost a fraction of the price and you control exactly how sweet or spicy they are.
  • The texture is shatteringly crisp on the outside with that tender bite inside, and they fill your kitchen with the kind of warmth that makes people wander in asking what you're baking.
02 -
  • Don't turn up the heat to speed things along, high temperatures burn the sugar before the almonds toast and you'll end up with bitter, sticky nuts instead of crunchy ones.
  • Stir every 10 minutes without fail, the almonds on the edges brown faster and if you don't move them around you'll have some perfect and some charred.
03 -
  • Use a silicone baking mat instead of parchment if you have one, nothing sticks and cleanup is instant.
  • Taste your cinnamon before you start, old spice tastes like dust and fresh cinnamon makes these almonds sing.
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