Pin I started making these almonds on a whim one December when I needed last-minute gifts and had nothing but pantry staples. The smell alone—cinnamon toasting in a warm oven—made my entire apartment feel like a holiday market. My neighbor knocked on my door asking what I was baking, and I handed her a jar still warm from cooling. She told me weeks later she'd hidden them from her kids and ate them all herself.
I brought a bowl of these to a potluck once, thinking they'd be a side note next to all the casseroles and desserts. They were gone in twenty minutes. People kept asking if I'd candied them in butter or honey, surprised when I said it was just egg white and sugar. One friend admitted she stood by the bowl and ate them by the handful, pretending to chat while secretly hoarding more.
Ingredients
- Raw whole almonds: The raw ones roast evenly and absorb the spice coating better than pre-roasted nuts, and their natural oils deepen as they bake.
- Ground cinnamon: This is the soul of the recipe, use a fresh jar if yours has been sitting around because old cinnamon tastes like dust.
- Ground nutmeg: Optional, but it adds a quiet warmth that makes people ask what the secret is.
- Sea salt: Balances the sweetness and keeps the flavor from being one-dimensional.
- Granulated sugar: Creates that crisp shell, turbinado works too if you want a deeper caramel note.
- Vanilla extract: A small splash that rounds everything out and makes the almonds smell like a bakery.
- Egg white: Acts as glue for the coating, whip it just until frothy so it clings without getting gummy.
- Water: Thins the egg white just enough to coat every almond without clumping.
Instructions
- Prep the oven and pan:
- Set your oven to 300°F and line a baking sheet with parchment, this low temperature lets the almonds toast without burning the sugar. Skipping the liner means scraping caramelized sugar off the pan later, trust me.
- Whisk the egg white:
- Beat the egg white and water together until it looks foamy and loose, not stiff like meringue. You want it liquid enough to toss the almonds around easily.
- Coat the almonds:
- Toss the almonds into the egg white mixture and stir until every nut is slick and shiny. If some spots look dry, add a tiny splash more water.
- Mix the spice blend:
- Combine sugar, cinnamon, nutmeg, and salt in a small bowl, then dump it over the wet almonds and stir hard. The mixture will clump at first, keep stirring until it breaks up and coats evenly.
- Add vanilla:
- Drizzle in the vanilla and give everything one last toss. The smell at this stage is already incredible.
- Spread and bake:
- Pour the almonds onto your lined pan and spread them out so they're not piled up, they need space to crisp. Bake for 25 to 30 minutes, stirring every 10 minutes so the sugar doesn't burn on one side.
- Cool completely:
- Pull them out when they're golden and fragrant, then leave them alone on the pan to cool. They'll still feel soft at first, but the coating hardens into that perfect crackly shell as they sit.
Pin My dad doesn't have a sweet tooth, but he'll eat these almonds straight from the jar while standing at the counter. He says they remind him of the cinnamon-sugar peanuts his grandmother used to make on the stovetop, though hers were messier and sometimes scorched. Now every time I visit, he asks if I brought any, and I always make sure I have a container in my bag.
Storing and Shelf Life
Once they're fully cooled, pack them into an airtight container or jar and they'll stay crunchy for up to two weeks at room temperature. I've never had a batch last that long, but the coating does soften if exposed to air, so seal them well. If you're gifting them, wait until they're completely cool before jarring, or condensation will make them sticky.
Flavor Variations
I've swapped almonds for pecans and cashews with great results, pecans get extra buttery and cashews turn almost candy-like. A pinch of cayenne mixed into the spice blend adds a sneaky heat that builds slowly, perfect if you like sweet and spicy together. You can also try cardamom instead of nutmeg for a more exotic warmth, or leave out spices entirely and toss them in cocoa powder and sugar for a chocolate version.
Serving Suggestions
These almonds are perfect alongside coffee in the morning or with a glass of red wine at night, the cinnamon plays well with both. I've also chopped them up and sprinkled them over yogurt, oatmeal, or even a simple green salad for crunch and sweetness. They're just as good eaten warm right off the pan, though you'll burn your fingers trying.
- Toss a handful into a cheese board for textural contrast.
- Pack them in small jars with a ribbon for holiday gifts that feel personal.
- Keep a bowl on the counter during gatherings, they disappear faster than chips.
Pin These almonds have become my go-to for moments when I want something homemade without the fuss, and every time I make them, someone asks for the recipe. I hope they find a spot in your kitchen too, tucked into jars or eaten by the handful straight from the pan.
Recipe Q&A
- → How do I ensure the almonds get evenly coated?
Whisk the egg white and water until frothy and thoroughly toss the almonds to evenly cover them before adding the sugar-spice mixture.
- → Can I substitute the almonds with other nuts?
Yes, pecans or cashews can be used instead for a different texture and taste while maintaining the spiced coating.
- → What is the best way to store the coated almonds?
Store almonds in an airtight container at room temperature to keep them crisp for up to two weeks.
- → How do I add a spicy kick to these almonds?
Add a pinch of cayenne pepper to the sugar-spice mix before coating the nuts to introduce heat alongside the cinnamon.
- → Why is egg white used in the coating process?
Egg white acts as a binding agent, helping the sugar and spices stick evenly to the almonds while baking.