Cinnamon Roasted Almonds Snack (Print)

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

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper or silicone baking mat.
02 - In a large bowl, whisk egg white and water until frothy but not stiff.
03 - Add almonds to the bowl and toss until thoroughly coated with the egg white mixture.
04 - In a separate bowl, combine granulated sugar, ground cinnamon, nutmeg if using, and sea salt.
05 - Sprinkle the sugar-spice blend over the coated almonds and stir to evenly coat.
06 - Stir in the vanilla extract until fully incorporated.
07 - Spread almonds in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes to roast evenly until almonds are golden and aromatic.
09 - Remove from oven and allow almonds to cool entirely on the baking sheet, enabling the coating to crisp.
10 - Transfer cooled almonds to an airtight container and store at room temperature for up to 2 weeks.

# Pro Tips:

01 -
  • They taste like the fancy nuts you buy at craft fairs, but cost a fraction and take less than an hour.
  • The crispy sugar shell cracks just right when you bite down, and the warmth from cinnamon lingers without being overpowering.
  • You can make a big batch, divide it into jars, and suddenly have thoughtful gifts that people actually remember.
02 -
  • Do not skip the stirring, I learned this the hard way when half my almonds turned into a burnt sugar brick on one side of the pan.
  • Let them cool completely before touching or storing, warm almonds stay sticky and the coating never sets right if you rush it.
03 -
  • Use turbinado sugar if you want a deeper caramel flavor and a slightly coarser crunch, it clings to the almonds beautifully.
  • Stir them one last time about halfway through cooling, this keeps them from sticking together in clumps and ensures every nut is separate and crispy.
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