Cinnamon Roasted Almonds Snack (Printable Version)

Sweet and spiced almonds baked to a crunchy finish, perfect for snacks or gifts.

# 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

# Preparation steps:

01 - Preheat the 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 the raw almonds to the egg wash and toss until they are thoroughly coated.
04 - Combine granulated sugar, ground cinnamon, nutmeg (if using), and sea salt in a separate small bowl.
05 - Sprinkle the sugar and spice mixture over the coated almonds and stir well to ensure even coverage.
06 - Stir in the vanilla extract to enhance flavor.
07 - Spread the almonds in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes for even roasting until almonds are golden and fragrant.
09 - Remove from the 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 fancy nuts at farmers markets but cost a fraction of the price.
  • The texture is shatteringly crisp, nothing like those soft candied almonds that stick to your teeth.
  • You can prep a batch in less time than it takes to run to the store.
  • They make your kitchen smell like a bakery without turning on the mixer.
02 -
  • Stir every 10 minutes or the sugar will pool and burn in spots, leaving some almonds bare and others scorched.
  • Let them cool completely before storing or the trapped steam will soften the coating and ruin the crunch.
  • If the coating looks wet after baking, give them another 5 minutes, underbaking leaves them chewy instead of crisp.
03 -
  • Use a silicone mat instead of parchment if you have one, it prevents sticking better and cleans up easier.
  • Don't skip the stirring, it's the difference between evenly toasted nuts and a pan of burnt sugar with raw almonds stuck to it.
  • Make a double batch because you'll eat half of them before they cool and wish you had more.
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