Save to Pinterest I discovered these cinnamon roasted almonds on a chilly October afternoon when my neighbor stopped by with a jar of them, still warm from her oven. The smell that followed her through the door was intoxicating—cinnamon and caramelized sugar hanging in the air like a promise. One almond led to another, and before I knew it, I was asking for her recipe with my fingers still sticky from the glaze. What struck me most wasn't just how good they tasted, but how simple the whole thing was to make.
I made a double batch for a friend's holiday party and brought them in a little cloth bag tied with twine. Watching people's faces light up when they bit into one—that crunch followed by the sweetness—reminded me that the best gifts from a kitchen don't need to be complicated. Someone asked if I'd bought them from a fancy shop, and I loved being able to say I'd made them at home.
Ingredients
- Raw whole almonds (2 cups, about 300 g): The fresher these are, the better your roasted almonds will taste—stale nuts won't develop that rich flavor no matter how long you roast them.
- Granulated sugar (1/2 cup, 100 g): This is what creates that glassy, crunchy coating, so don't skip it or reduce it thinking you'll get the same result.
- Ground cinnamon (1 teaspoon): This is the star player here, so use good quality cinnamon that actually smells warm and fragrant when you open the jar.
- Ground nutmeg (1/4 teaspoon, optional): It's subtle but adds an unexpected warmth that makes people pause and ask what that flavor is.
- Sea salt (1/2 teaspoon): This balances the sweetness and keeps the almonds from tasting one-dimensional.
- Vanilla extract (1 teaspoon): A small amount that ties everything together without announcing itself.
- Egg white (1 large): This acts like edible glue, helping the spice-sugar mixture stick to every almond.
- Water (1 tablespoon): Just enough to make the egg white spreadable and workable.
Instructions
- Set the stage:
- Preheat your oven to 300°F and line a baking sheet with parchment paper or a silicone mat—this prevents sticking and makes cleanup almost effortless. A lower temperature means the almonds roast gently without the outsides burning before the insides toast properly.
- Make your binder:
- Whisk the egg white with a tablespoon of water until it's frothy and foamy. You want it whipped enough to coat the almonds but not so stiff that it turns into meringue peaks.
- Coat the almonds:
- Toss the raw almonds into the bowl with that fluffy egg white and stir until every single almond glistens. This step matters—unevenly coated almonds will have bare spots that won't caramelize properly.
- Build the spice blend:
- In a separate bowl, mix your sugar, cinnamon, nutmeg, and salt together. This way you avoid lumps and ensure the spices distribute evenly.
- Season generously:
- Sprinkle this mixture over the egg-white-coated almonds and stir until the coating is even. Add the vanilla extract at the end so it disperses throughout without evaporating too much during roasting.
- Spread and roast:
- Lay the almonds in a single layer on your prepared sheet. Bake for 25 to 30 minutes, stirring every 10 minutes—this prevents burning and ensures the coating caramelizes evenly all the way through.
- Cool completely:
- Let them sit on the baking sheet once they come out of the oven, and resist the urge to move them around too much. As they cool, the coating hardens into that satisfying crunch that makes these almonds so addictive.
Save to Pinterest There's something almost meditative about pulling a tray of these from the oven, watching the steam rise off them, knowing that in just a few minutes you'll have something golden and crunchy and deeply satisfying. It's the kind of small kitchen victory that makes you feel capable.
Why These Almonds Disappear Fast
The texture is half the appeal—that initial snap when your teeth break through the caramelized sugar shell, followed by the buttery almond underneath. But it's the flavor that keeps you reaching back into the bowl. The cinnamon is warm without being overwhelming, the sugar is sweet but not cloying, and there's just enough salt to make you wonder if you should eat another handful or save some for later. Spoiler: you won't save any.
Ways to Make Them Your Own
Once you've made these once and fallen in love with the process, you'll start thinking about variations. The base recipe is flexible enough to handle your creativity, but grounded enough that you can't really go wrong. I've swapped almonds for pecans and gotten something richer and deeper in flavor, and I've tried cashews for a sweeter, milder version that's perfect if you're feeding people who prefer less spice.
Storage and Gifting Ideas
These keep beautifully in an airtight container at room temperature for up to two weeks, though they rarely last that long in my house. They're the perfect gift for neighbors, coworkers, or anyone you want to impress without actually having to labor all day. Package them in a jar, tie a ribbon around it, and include a little note about how to store them—people love that personal touch.
- For extra crunch and visual appeal, use turbinado or demerara sugar instead of granulated sugar.
- If you want to push the flavor boundary, add a tiny pinch of cayenne pepper for heat that catches people off guard in the best way.
- Store them in a glass jar with a tight-fitting lid, and they'll stay crispy for up to two weeks.
Save to Pinterest These cinnamon roasted almonds have become my go-to when I want to feel like I've accomplished something in the kitchen without spending hours there. They're a reminder that sometimes the best things are the simplest ones.
Common Recipe Questions
- → What is the best way to achieve crunchy almonds?
Coating almonds with egg white and sugar before baking at a low temperature helps form a crisp, crunchy layer.
- → Can other nuts be used instead of almonds?
Pecans or cashews can be substituted for a different flavor while maintaining the crunchy-spiced coating.
- → Is nutmeg necessary for the flavor?
Nutmeg is optional but adds a warm depth that complements the cinnamon and vanilla nicely.
- → How long should the almonds cool after baking?
Allow almonds to cool completely on the baking sheet so the coating crisps properly.
- → Can the sugar be replaced for a different sweetness?
Using turbinado or demerara sugar adds extra crunch and a richer flavor to the almonds.