Crunchy Cinnamon Roasted Almonds (Printable Page)

Sweetly spiced almonds with cinnamon and vanilla create a crunchy, flavorful snack for any occasion.

# 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

# Step-by-Step Guide:

01 - Set oven to 300°F and line a baking sheet with parchment paper or silicone mat.
02 - Whisk the egg white and water in a large bowl until frothy but not stiff.
03 - Add almonds to the egg mixture and toss until fully coated.
04 - Mix sugar, cinnamon, nutmeg (if using), and sea salt in a separate small bowl.
05 - Sprinkle the sugar-spice blend over the coated almonds and stir until evenly covered.
06 - Stir in the vanilla extract to the almond mixture.
07 - Spread the 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 fragrant.
09 - Remove from oven and cool completely on the baking sheet; coating will crisp as they cool.
10 - Keep in an airtight container at room temperature for up to two weeks.

# Expert Tips:

01 -
  • The egg white trick creates that perfectly crisp, candy-like coating that actually stays on the nuts instead of ending up at the bottom of the bowl
  • These come together in under 40 minutes but taste like something youd buy from an expensive gourmet shop
  • They keep for weeks, making them ideal for edible gifts or having something impressive on hand for unexpected guests
02 -
  • I learned the hard way that these go from perfectly golden to burnt in minutes. Set a timer and check them at 25 minutes regardless of what the recipe says.
  • The coating might feel slightly soft when they first come out of the oven. This is normal. They crisp up as they cool, so resist the urge to put them back in.
03 -
  • Use a silicone baking mat instead of parchment if you have one. The nuts release easier and nothing sticks.
  • Stir them more often if your oven has hot spots. Better to interrupt the bake than end up with burnt patches.
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