Cinnamon Roasted Almonds Snack (Printer view)

Crunchy almonds coated with cinnamon and warm spices, baked to a sweet, satisfying crunch.

# 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

# Directions:

01 - Preheat the oven to 300°F and prepare a baking sheet with parchment paper or a silicone baking mat.
02 - Whisk the egg white and water in a large bowl until frothy but not stiff.
03 - Add the raw almonds to the egg white mixture and toss until fully coated.
04 - Combine sugar, cinnamon, nutmeg (if using), and sea salt in a separate bowl.
05 - Sprinkle the sugar and spice mixture over the coated almonds, stirring well to achieve an even coating.
06 - Stir in vanilla extract to the almond mixture.
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 are golden and aromatic.
09 - Remove from oven and allow almonds to cool completely on the baking sheet; the coating will crisp as they cool.
10 - Store the cooled almonds in an airtight container at room temperature for up to two weeks.

# Expert Suggestions:

01 -
  • They disappear within days because the crunch and sweetness hit different when you've roasted them yourself.
  • The whole process takes barely half an hour, yet tastes like you fussed in the kitchen for hours.
  • A single batch makes enough to snack on, gift to skeptical neighbors, or pair with coffee at 3 p.m. without judgment.
02 -
  • Stir every 10 minutes without fail—I learned this the hard way when I let a batch sit too long and the edges burned while the center stayed pale.
  • Cool them completely on the sheet before transferring to storage, or the steam keeps them soft instead of crunchy.
  • The sugar doesn't fully caramelize at 300°F, which is exactly what keeps them tender inside but crisp outside—higher heat gives you burnt spice, not roasted almonds.
03 -
  • Measure your almonds by weight if you can—300 grams is more reliable than eyeballing two cups, which varies depending on how tightly you pack them.
  • Don't skip the stirring intervals; those 10-minute checks ensure even roasting and catch the ones browning faster than their neighbors.
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