Save Pin One December, my neighbor brought over a small bag of cinnamon roasted almonds she'd made, and I couldn't stop eating them straight from the paper bag while standing at the kitchen counter. The warmth of the cinnamon mixed with that satisfying crunch made me realize I'd been buying overpriced versions at specialty shops for years. That same week, I pulled out a mixing bowl and decided to figure out how to make them myself, and what started as a quick snack project became something I now make every holiday season.
Last winter, I made a double batch and packed them in small jars as gifts for my book club, and everyone came back asking for the recipe by the next meeting. I realized that day how something so simple—just almonds, sugar, and cinnamon—somehow feels more personal than a store-bought gift. Now whenever someone mentions they're hosting a gathering, these are the first thing I offer to bring.
Ingredients
- Raw whole almonds (2 cups, about 300 g): Buy them raw and unsalted; roasted almonds will overcook and turn bitter before the coating caramelizes properly.
- Egg white (1 large): This is your binding agent—it makes the coating stick without needing butter or oil, which keeps these crunchy rather than greasy.
- Water (1 tablespoon): Just enough to help the egg white froth up and coat every almond evenly.
- Granulated sugar (1/2 cup, 100 g): Standard white sugar works perfectly, though turbinado sugar creates an extra-crunchy, sparkly texture if you're feeling fancy.
- Ground cinnamon (1 teaspoon): This is the star—it perfumes the entire batch and creates that cozy, warm flavor that makes people wonder what they're tasting.
- Ground nutmeg (1/4 teaspoon, optional): A whisper of nutmeg adds complexity without announcing itself; I always include it.
- Sea salt (1/2 teaspoon): This cuts through the sweetness and makes the cinnamon taste even warmer and more interesting.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness that rounds out the spice blend beautifully.
Instructions
- Prepare your workspace:
- Heat your oven to 300°F and line a baking sheet with parchment paper. This low temperature is important—it lets the sugar coat gradually caramelize without scorching.
- Whisk the binding mixture:
- In a large bowl, whisk together the egg white and water until it's foamy and slightly thickened but not stiff. You're aiming for the texture of barely whipped cream.
- Coat the almonds:
- Add your almonds to the egg white mixture and toss with a spatula for about a minute, making sure every almond gets a thin, even coating. This step is worth taking your time on—bare spots will stay uncoated and taste bland.
- Mix the spice blend:
- In a small separate bowl, whisk together the sugar, cinnamon, nutmeg, and salt. Breaking up any lumps in the cinnamon first ensures the spice distributes evenly.
- Season the almonds:
- Pour the spice mixture over the coated almonds and stir gently but thoroughly for about two minutes, using a spatula to turn them over and over until you don't see any white egg coating peeking through. Then add the vanilla and give it one final stir.
- Spread and bake:
- Spread the almonds in a single layer on your prepared baking sheet—they should have space between them. Bake for 25 to 30 minutes, stirring every 10 minutes with a spatula to prevent the bottom layer from browning too fast.
- Cool completely:
- When the almonds smell golden and cinnamon-sweet and look lightly caramelized, remove them from the oven. This is crucial: let them sit on the hot baking sheet for at least 15 minutes, undisturbed. As they cool, the coating hardens into that satisfying crunch you're after.
Save Pin I once made these for a small dinner party and one guest ended up eating almost the entire batch in the hour before dinner, then felt too embarrassed to admit it. That's when I knew I'd finally perfected the recipe—when almonds disappear faster than you can serve them.
Storage & Longevity
The moment these cool, transfer them to an airtight container at room temperature. They'll stay crunchy for up to two weeks, though honestly they rarely last that long in my house. If for some reason they soften after a few days (usually from humidity), a quick 5-minute warm-up in a 250°F oven brings the crunch right back.
Variations Worth Trying
Once you've made these once, you'll want to experiment. I've swapped almonds for pecans and got something richer and softer, or used cashews for a buttery version that's almost dessert-like. A pinch of cayenne pepper is my favorite twist—it adds a subtle heat that makes people lean in and ask what they're tasting. The spice blend is really just a suggestion; what matters is that you start with the egg white coating and let the oven do its slow magic.
The Perfect Pairing
These shine alongside afternoon coffee or tucked into a cheese board. I also love them with mulled wine during the holidays, or simply in a small bowl while reading or working. They're humble enough for a quiet snack, but feel special enough to offer to someone you want to impress.
- Keep a small jar at your desk for moments when you need something crunchy and grounding.
- Make them a week before you need them for gift-giving, and the flavors actually deepen and meld together.
- Double the batch without hesitation—the oven space accommodates two sheets, and they'll disappear faster than you think.
Save Pin These cinnamon roasted almonds have a way of turning a regular afternoon into something small but memorable. Make them once, and you'll understand why they became my go-to gift and snack.
Questions & Answers
- → How do I achieve a crispy coating on the almonds?
Whisk the egg white and water until frothy, then toss the almonds well to ensure the sugar-spice mixture adheres evenly. Baking at a low temperature and stirring periodically helps develop a crisp texture.
- → Can I substitute other nuts for almonds?
Yes, pecans or cashews work well with this cinnamon-sugar coating and baking method, providing a similar crunchy, sweet, and spiced experience.
- → What variations can enhance the flavor?
Try adding a pinch of cayenne for heat, use turbinado or demerara sugar for extra crunch, or sprinkle nutmeg for deeper warm spice notes.
- → How long do the roasted nuts stay fresh?
Store the cooled almonds in an airtight container at room temperature for up to two weeks, preserving their crunch and flavor.
- → Are these almonds suitable for special diets?
Yes, the ingredients are vegetarian, gluten-free, and dairy-free, making this a versatile snack for many dietary preferences.