Pin it The first time I made cinnamon roasted almonds was actually a happy accident. I had intended to make candied pecans for a holiday party, but my grocery store was completely out of pecans. Standing in the baking aisle with my cart, I grabbed raw almonds instead and hoped for the best. When I pulled that first batch from the oven, the kitchen filled with this incredible warm spice scent that made my roommate wander in from the living room. We stood there eating them straight from the baking sheet, burning our fingers slightly and not caring one bit.
Last December I made triple batches to give as neighbor gifts. One neighbor came back the next day asking if I would sell her some because her husband had finished the entire bag during one football game. I started making them just to keep around the house during winter, mostly because they are perfect with coffee on snowy mornings and somehow make even Tuesday mornings feel special.
Ingredients
- Raw whole almonds: Raw nuts are essential here because roasted ones would turn bitter during the second round of oven time and the coating would not stick properly
- Ground cinnamon: This is the star flavor that makes everything warm and comforting
- Ground nutmeg: Completely optional but adds this subtle background note that people cannot quite identify but makes it taste more complex
- Sea salt: Crucial for balancing the sweetness because without it these would taste like plain candy
- Granulated sugar: Creates that crackly candy coating and provides the crunch factor
- Vanilla extract: Add this at the end so the heat does not cook off the flavor
- Egg white: This is the magic binder that helps the sugar and spices actually stick to the nuts instead of falling off
- Water: Helps loosen the egg white so it coats more evenly
Instructions
- Prepare the oven and pan:
- Preheat to 300°F and line your baking sheet with parchment or a silicone mat because the sugar will get sticky and you will never get it off a bare pan
- Whisk the egg white mixture:
- Whisk the egg white and water until it looks frothy with lots of bubbles but do not overwhisk or the coating will not adhere properly
- Coat the almonds:
- Pour in the almonds and toss them around until every single one is covered in the egg white mixture
- Mix the coating:
- Stir together the sugar cinnamon nutmeg and salt in a small bowl until combined
- Add the sugar mixture:
- Sprinkle the sugar spices over the almonds and stir until everything is evenly coated and the almonds look uniformly dusty
- Add the vanilla:
- Stir in the vanilla extract making sure it is distributed throughout
- Spread the almonds:
- Arrange them in one single layer with space between the nuts so they can roast evenly instead of steaming
- Roast and stir:
- Bake for 25 to 30 minutes but set a timer to stir every 10 minutes because this is the only way to prevent burning and ensure even crisping
- Cool completely:
- Let them cool right on the baking sheet because the coating finishes crisping as they cool down and they will still be soft when you first take them out
Pin it I learned the stirring rule the hard way during my first batch when I got distracted by a phone call and came back to find dark spots on half the nuts. They still tasted good but had this bitter edge that I have been careful to avoid ever since. Now I set multiple alarms and refuse to leave the kitchen once they go in.
Making These Your Own
Turbinado or demerara sugar adds extra crunch and creates this beautiful crackly coating that looks impressive in gift bags. The larger sugar crystals do not dissolve completely so you get these satisfying crispy bits throughout.
Other Nuts to Try
Pecans and cashews both work beautifully with this same method. Pecans become even more buttery and the nooks and crannies catch extra coating. Cashews turn incredibly creamy and the coating tends to cling in the most delightful way.
Flavor Variations
A pinch of cayenne adds this surprising heat that people cannot quite place but keeps them coming back for more. It sounds strange but the sweet spicy combination is absolutely addictive and always starts conversations.
- Add 1/4 teaspoon cayenne to the sugar mixture for mild heat or 1/2 teaspoon if you like things really spicy
- Try pumpkin pie spice instead of plain cinnamon for a more autumnal blend that feels like fall in a bowl
- Swap the vanilla for almond extract if you want to amplify the nuttiness even more
Pin it These almonds have become my go to host gift and impromptu snack whenever I need something that feels special but does not require much effort. There is something about warm spiced nuts that makes people feel instantly at home.
Recipe FAQs
- → What spices enhance the almonds' flavor?
Ground cinnamon and a touch of nutmeg combine to create a warm, spiced aroma that perfectly complements the natural almond flavor.
- → How is the coating made to stick to the almonds?
Egg white and water are whisked until frothy, then mixed with the almonds to help the sugar and spices adhere evenly during roasting.
- → What baking temperature ensures perfect roasting?
Baking at 300°F (150°C) allows almonds to roast gently, developing golden color and a crispy, fragrant coating without burning.
- → Can other nuts be used instead of almonds?
Pecans or cashews are excellent alternatives, offering similar textures and flavor absorption when coated and roasted.
- → How should these almonds be stored to maintain freshness?
Keep them in an airtight container at room temperature, which preserves their crunchiness and flavor for up to two weeks.
- → Is there a way to add a spicy kick to the flavor?
A pinch of cayenne pepper can be added to the sugar-spice mix for a subtle heat that complements the sweetness and cinnamon.