Why You’ll Love This Cinnamon Roasted Almonds
- They’re ridiculously easy to make. Seriously, if you can stir ingredients in a bowl, you can make these. There’s no fancy technique or special equipment needed, which makes them a fantastic project for beginner cooks or a last-minute treat when you need something impressive fast.
- The aroma is pure happiness. As these almonds roast, your kitchen will smell like a cozy bakery crossed with a holiday market. It’s an experience in itself, and honestly, half the reason I make them so often—it just feels good.
- They’re incredibly versatile. Enjoy them straight out of the jar, sprinkle them over yogurt or oatmeal, or use them to add a sweet crunch to salads. They also make for the most thoughtful homemade gift, especially when packaged in a cute little bag or mason jar.
- You control the ingredients. Unlike store-bought versions that can be loaded with extra oils and preservatives, you know exactly what’s going into these. You can adjust the sweetness or spice level to your exact preference, making them perfect for you.
Ingredients & Tools
- 3 cups raw whole almonds
- 1 large egg white
- 1 teaspoon vanilla extract (or water)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 ½ tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, but lovely)
- A tiny pinch of cayenne pepper (optional, for a subtle kick)
Tools: A large mixing bowl, a whisk or fork, a rimmed baking sheet, and parchment paper or a silicone baking mat.
The egg white is the real secret hero here—it acts as a glue, helping the sugary spice mixture cling to every single almond, creating that perfect, crackly coating. And using a mix of both white and brown sugar gives you the best of both worlds: crisp sweetness and a deeper, almost caramel-like flavor.
Serves: 6 (as a snack) | Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: about 1 hour
Before You Start: Tips & Ingredient Notes
- Use raw, unsalted almonds. This is non-negotiable for the best result. Pre-roasted or salted almonds will throw off the flavor and texture balance, and they can burn more easily since they’re already partially cooked.
- Why an egg white? It might seem odd, but the egg white is what creates that classic, snappy shell on the outside of the almonds. When whipped slightly, it becomes foamy and provides the perfect sticky surface for the sugar and spices to adhere to. Don’t worry—you won’t taste it at all!
- Room temperature eggs are easier. If you remember, take the egg out of the fridge about 30 minutes before you start. A room-temperature egg white will whisk up to a looser foam more easily than a cold one, which helps with coating.
- Freshness of spices matters. Ground cinnamon loses its potency over time. If your jar has been sitting in the cupboard for a year or more, its flavor will be muted. For the most vibrant, aromatic almonds, try to use spices that are relatively fresh.
How to Make Cinnamon Roasted Almonds
Step 1: Prep and Preheat. First things first, position a rack in the center of your oven and preheat it to 300°F (150°C). This lower temperature is key—it allows the almonds to dry out and become crunchy without burning the sugar coating. Line your rimmed baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup an absolute breeze.
Step 2: Whisk the Wet Ingredients. In your large mixing bowl, add the single egg white and the vanilla extract. Now, using a whisk or a fork, beat them together just until the mixture becomes frothy and bubbly. You’re not trying to make stiff peaks like a meringue—just a light, foamy consistency. This should only take about 30 seconds of vigorous whisking. You’ll notice the volume increase slightly and the color turn opaque white.
Step 3: Coat the Almonds. Dump all 3 cups of raw almonds into the bowl with the foamy egg white. Use a spatula or a large spoon to fold and stir until every single almond is thoroughly coated in the mixture. It should look glossy and a little sticky. This sticky layer is what will grab hold of all the delicious spices in the next step.
Step 4: Combine the Dry Ingredients. In a separate, smaller bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, nutmeg, and that optional pinch of cayenne if you’re using it. Make sure there are no lumps of brown sugar left—breaking them up now ensures an even coating later. The mixture will smell incredible already.
Step 5: The Big Coating. Now, sprinkle the sugar and spice mixture over the wet almonds. Here’s the trick: go slowly, sprinkling a little at a time while you continuously stir and fold the almonds. This helps distribute the coating evenly, preventing big clumps of dry mixture from forming in the bottom of the bowl. Keep going until all the dry ingredients are added and each almond is wearing a lovely, speckled coat.
Step 6: Spread and Bake. Pour the coated almonds onto your prepared baking sheet and spread them out into a single, even layer. It’s important that they aren’t piled on top of each other, or they’ll steam instead of roast and get soggy. Pop the tray into the preheated oven and set your timer for 15 minutes.
Step 7: The First Stir. After 15 minutes, the almonds will have started to darken slightly and your kitchen will smell amazing. Carefully take the tray out and use a spatula to stir and flip the almonds, breaking up any clumps and moving the ones on the outside of the tray towards the center. This promotes even cooking and browning. Return the tray to the oven.
Step 8: Continue Roasting and Stirring. You’ll repeat this stirring process every 15 minutes. In total, the almonds will need about 45 to 50 minutes in the oven. They’re done when they are deeply fragrant, dry to the touch, and have a matte, slightly crackled appearance. The coating should feel firm, not sticky or wet. If you break one open, the inside should be toasted and crunchy.
Step 9: The All-Important Cool Down. This is the hardest part—waiting! As soon as the almonds come out of the oven, slide the parchment paper or silicone mat with the almonds right off the hot baking sheet and onto your counter or a wire rack. Let them cool completely. They will crisp up significantly as they cool. Rushing this step will result in chewy, not crunchy, almonds.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The sweet, spicy crunch of the almonds is a fantastic contrast to creamy cheeses like brie or tangy blue cheese, alongside some sliced apples or pears.
- Morning yogurt or oatmeal — They transform a basic breakfast into something special, adding texture and a warm spice flavor that pairs beautifully with fruit.
- A fall-inspired salad — Think mixed greens, roasted squash, goat cheese, and a light vinaigrette. These almonds scattered on top add the perfect sweet and savory crunch.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity cut through the sweetness of the almonds beautifully, making for a very sophisticated snack pairing.
- Spiced chai tea or a pumpkin latte — Lean into the cozy, autumnal vibes. The warming spices in the drink will echo the flavors in the almonds perfectly.
- A rich, dark coffee — The bitterness of a good dark roast coffee is a classic and wonderful match for the sweet and spicy notes of the almonds.
Something Sweet
- Dark chocolate chunks or a square of high-quality chocolate — Enjoying a few almonds with a piece of dark chocolate is a simple, decadent, and surprisingly balanced treat.
- Vanilla bean ice cream — Sprinkle these over a bowl of creamy vanilla ice cream for an instant, gourmet sundae experience.
- Apple crisp or a simple fruit crumble — They can be a fantastic crunchy topping, adding another layer of flavor and texture to your favorite dessert.
Top Mistakes to Avoid
- Mistake: Using too high of an oven temperature. It’s tempting to crank up the heat to speed things up, but this is a surefire way to burn the sugar long before the almonds inside are toasted and crunchy. Low and slow is the only way to go for perfect results.
- Mistake: Skipping the stirring. I know, it’s a bit of a hassle to stop and stir every 15 minutes, but it’s absolutely crucial. Without stirring, the almonds on the edges of the pan will burn, while the ones in the middle will remain pale and soft.
- Mistake: Not letting them cool completely. I’ve messed this up before too, because they smell so good you just want to eat them! But if you bite into a warm almond, it will seem soft and chewy. The coating fully hardens and becomes snappy only as it cools down to room temperature.
- Mistake: Adding the dry ingredients all at once. If you dump the entire sugar-spice mix into the bowl at one time, you’ll end up with a clumpy, uneven mess. Sprinkling while stirring is the professional trick for a flawless, even coat on every nut.
Expert Tips
- Tip: Add a tablespoon of maple syrup. For an even deeper, more caramel-like flavor, add one tablespoon of pure maple syrup to the egg white and vanilla mixture. It adds a wonderful complexity and helps the coating become even more robust.
- Tip: Spice it your way. Don’t be afraid to play with the spice blend! A quarter teaspoon of cardamom or allspice would be wonderful additions. You can also increase the cayenne if you like a more pronounced spicy kick.
- Tip: Test for doneness with a cool almond. The best way to know if they’re truly done is to take one almond out at the 45-minute mark, let it cool for a minute, and then taste it. It should be crunchy all the way through. If it’s still a bit soft or chewy in the center, they need a few more minutes.
- Tip: Revive them if they get soft. If you live in a humid climate and your almonds lose their crunch after a few days, simply spread them on a baking sheet and toast them in a 300°F oven for 5-10 minutes. Let them cool completely again, and they’ll be good as new.
FAQs
Can I use a different type of nut?
Absolutely! This method works wonderfully with pecans, walnuts, cashews, or even peanuts. Just keep an eye on the roasting time, as smaller nuts like peanuts may cook a bit faster. The goal is the same: a dry, crunchy nut with a crackly coating. It’s a great way to create a custom mixed nut blend for gifting.
How long do these cinnamon roasted almonds last, and how should I store them?
Once completely cooled, store them in an airtight container at room temperature. They will keep their best crunch for about 2 to 3 weeks. Make sure the container is truly airtight, as exposure to humidity is the enemy of their delightful texture. I like using mason jars with a tight-sealing lid.
Can I make these sugar-free or with a sugar substitute?
You can experiment, but the results will be different. Granulated sugar substitutes like erythritol or monk fruit blends can work, but they often don’t caramelize or create the same hard shell as real sugar. The texture might be more sandy than crackly. I’d recommend trying a small batch first to see if you like the result.
My coating came out a bit sandy, not crackly. What happened?
This usually points to one of two things: either the egg white wasn’t whisked enough to create a sticky foam, or the almonds were overcrowded on the baking sheet and steamed instead of roasting. The egg white foam is essential for creating that glue-like base for the sugar to melt and re-harden into a shell.
Are these gluten-free and vegan?
They are naturally gluten-free! To make them vegan, you’ll need to replace the egg white. A common substitute is using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (a “flax egg”). Let it sit for 5 minutes to gel up, then use it just like the egg white. The coating may be slightly less crisp but still very delicious.
Cinnamon Roasted Almonds
Whip up irresistible Cinnamon Roasted Almonds with this easy recipe! Perfectly sweet, crunchy, and filling your home with cozy aromas. A simple snack for gifting or everyday joy.
Ingredients
Ingredients
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3 cups raw whole almonds
-
1 large egg white
-
1 teaspoon vanilla extract (or water)
-
1/3 cup granulated sugar
-
1/3 cup packed light brown sugar
-
1 ½ tablespoons ground cinnamon
-
1/2 teaspoon salt
-
1/4 teaspoon ground nutmeg (optional, but lovely)
-
A tiny pinch cayenne pepper (optional, for a subtle kick)
Instructions
-
Prep and Preheat. First things first, position a rack in the center of your oven and preheat it to 300°F (150°C). This lower temperature is key—it allows the almonds to dry out and become crunchy without burning the sugar coating. Line your rimmed baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup an absolute breeze.01
-
Whisk the Wet Ingredients. In your large mixing bowl, add the single egg white and the vanilla extract. Now, using a whisk or a fork, beat them together just until the mixture becomes frothy and bubbly. You're not trying to make stiff peaks like a meringue—just a light, foamy consistency. This should only take about 30 seconds of vigorous whisking. You'll notice the volume increase slightly and the color turn opaque white.02
-
Coat the Almonds. Dump all 3 cups of raw almonds into the bowl with the foamy egg white. Use a spatula or a large spoon to fold and stir until every single almond is thoroughly coated in the mixture. It should look glossy and a little sticky. This sticky layer is what will grab hold of all the delicious spices in the next step.03
-
Combine the Dry Ingredients. In a separate, smaller bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, nutmeg, and that optional pinch of cayenne if you're using it. Make sure there are no lumps of brown sugar left—breaking them up now ensures an even coating later. The mixture will smell incredible already.04
-
The Big Coating. Now, sprinkle the sugar and spice mixture over the wet almonds. Here's the trick: go slowly, sprinkling a little at a time while you continuously stir and fold the almonds. This helps distribute the coating evenly, preventing big clumps of dry mixture from forming in the bottom of the bowl. Keep going until all the dry ingredients are added and each almond is wearing a lovely, speckled coat.05
-
Spread and Bake. Pour the coated almonds onto your prepared baking sheet and spread them out into a single, even layer. It's important that they aren't piled on top of each other, or they'll steam instead of roast and get soggy. Pop the tray into the preheated oven and set your timer for 15 minutes.06
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The First Stir. After 15 minutes, the almonds will have started to darken slightly and your kitchen will smell amazing. Carefully take the tray out and use a spatula to stir and flip the almonds, breaking up any clumps and moving the ones on the outside of the tray towards the center. This promotes even cooking and browning. Return the tray to the oven.07
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Continue Roasting and Stirring. You'll repeat this stirring process every 15 minutes. In total, the almonds will need about 45 to 50 minutes in the oven. They're done when they are deeply fragrant, dry to the touch, and have a matte, slightly crackled appearance. The coating should feel firm, not sticky or wet. If you break one open, the inside should be toasted and crunchy.08
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The All-Important Cool Down. This is the hardest part—waiting! As soon as the almonds come out of the oven, slide the parchment paper or silicone mat with the almonds right off the hot baking sheet and onto your counter or a wire rack. Let them cool completely. They will crisp up significantly as they cool. Rushing this step will result in chewy, not crunchy, almonds.09
