Cinnamon Roasted Almonds Snack (Printable)

Sweet and spiced roasted almonds with cinnamon and vanilla, offering a crunchy, flavorful treat.

# What You'll Need:

→ Nuts

01 - 2 cups raw whole almonds (approximately 10.5 oz)

→ 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 (3.5 oz)
06 - 1 teaspoon vanilla extract

→ Binding

07 - 1 large egg white
08 - 1 tablespoon water

# Directions:

01 - Preheat the 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 the almonds to the bowl and toss to coat thoroughly with the egg white mixture.
04 - In a separate small bowl, combine granulated sugar, ground cinnamon, nutmeg (if using), and sea salt.
05 - Sprinkle the sugar-spice mixture over the coated almonds and stir until every almond is evenly covered.
06 - Stir in the vanilla extract evenly throughout the almond mixture.
07 - Spread the coated almonds in a single layer on the prepared baking sheet.
08 - Bake for 25 to 30 minutes, stirring the almonds every 10 minutes to promote even roasting. The almonds should develop a golden color and fragrant aroma.
09 - Remove from oven and allow almonds to cool fully on the baking sheet. The coating will harden and crisp as they cool.
10 - Store cooled almonds in an airtight container at room temperature for up to two weeks.

# Expert Tips:

01 -
  • The cinnamon sugar coating clings perfectly to each almond without feeling heavy or sticky
  • These are incredibly simple to make but look and taste like something from a fancy market
02 -
  • Stirring the almonds every 10 minutes is the key to even roasting without burning the sugar
  • The almonds will still feel slightly soft when you take them out of the oven but they crisp up as they cool
03 -
  • Use a fresh sheet of parchment paper for each batch if you are making multiple batches
  • Store the almonds in a glass jar with a tight lid to keep them crunchy for up to two weeks
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