Cinnamon Roasted Almonds (Printable)

Warmly spiced almonds with cinnamon and sugar, roasted for a crunchy and sweet snack.

# What You 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

# Directions:

01 - Preheat 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 almonds to the egg white mixture and toss until thoroughly coated.
04 - Combine granulated sugar, cinnamon, nutmeg (if using), and sea salt in a separate bowl.
05 - Sprinkle the sugar-spice blend over the coated almonds and stir to ensure even coverage.
06 - Incorporate vanilla extract and mix well.
07 - Spread the almonds in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes to promote even roasting until the almonds are golden and fragrant.
09 - Remove from the oven and allow almonds to cool completely on the baking sheet to let the coating crisp.
10 - Store cooled almonds in an airtight container at room temperature for up to two weeks.

# Expert Suggestions:

01 -
  • They're ready in under 40 minutes, which means you can gift homemade treats without the all-day commitment.
  • The crunch stays satisfying for days because the coating sets perfectly as they cool.
  • They work for every occasion—Christmas parties, afternoon coffee, or just keeping a jar by your couch.
02 -
  • If your egg white isn't frothy, your almonds won't coat evenly and you'll end up with some bland pieces hidden in the batch.
  • Stir every 10 minutes without fail—even once means the bottom sugar burns while the top stays pale.
  • The almonds continue to crisp as they cool, so don't pull them from the oven thinking they're underdone.
03 -
  • If your kitchen is humid, store these in an airtight container with a small piece of parchment at the bottom to catch any moisture before it makes the coating soft.
  • Make a double batch and freeze half in a freezer bag—they thaw at room temperature in about 20 minutes and taste just as good.
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