Cinnamon Roasted Almonds Snack (Printer-friendly)

Crunchy almonds coated with cinnamon, vanilla, and sugar for a sweet, spiced snack.

# What You'll 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

# Steps:

01 - Preheat the 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 raw almonds to the bowl and toss until evenly coated.
04 - In a separate bowl, mix together granulated sugar, ground cinnamon, ground nutmeg if using, and sea salt.
05 - Sprinkle the sugar and spice mixture over the coated almonds and stir thoroughly to ensure even coverage.
06 - Stir in the vanilla extract until fully combined with the almonds.
07 - Spread the almonds evenly in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes to promote uniform 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 during cooling.
10 - Transfer cooled almonds to an airtight container and store at room temperature for up to two weeks.

# Expert Advice:

01 -
  • They are dangerously addictive in a way that makes you hide the container from yourself
  • The texture transforms from raw to perfectly crunchy with a candy like coating that shatters when you bite down
  • Your entire house will smell like a fancy bakery and everyone will assume you spent hours on them
02 -
  • The almonds will still feel slightly soft when you first remove them from the oven but they will crisp up as they cool so do not be tempted to put them back in
  • Stirring every 10 minutes is non negotiable because the sugar coating can go from perfect to burned in minutes
03 -
  • Use a silicone baking mat if you have one because the sugar comes off much easier than from parchment
  • Let them cool completely before storing or they will steam in the container and lose their crunch
  • Make a double batch because one will disappear faster than you expect
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