Cinnamon Roasted Almonds (Printable View)

Crunchy, sweet almonds tossed in cinnamon and sugar, roasted to golden perfection.

# What You'll Need:

→ Nuts

01 - 2 cups raw whole almonds (about 300 g)

→ 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 (about 100 g)
06 - 1 teaspoon vanilla extract

→ Binding

07 - 1 large egg white
08 - 1 tablespoon water

# How To Make It:

01 - Set oven temperature to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, whisk together egg white and water until frothy without forming stiff peaks.
03 - Add almonds to the bowl and toss thoroughly to ensure all nuts are evenly coated.
04 - In a separate small bowl, combine granulated sugar, ground cinnamon, ground nutmeg if using, and sea salt.
05 - Sprinkle the sugar and spice mixture over the coated almonds and stir gently until all are uniformly covered.
06 - Incorporate vanilla extract into the mixture, stirring to blend flavors evenly.
07 - Spread almonds in a single, even layer on the prepared baking sheet to ensure uniform roasting.
08 - Bake for 25 to 30 minutes, stirring every 10 minutes. Roast until almonds are fragrant and achieve a golden color.
09 - Remove almonds from oven and allow to cool completely on the baking sheet. The coating will crisp during cooling.
10 - Transfer cooled almonds to an airtight container and store at room temperature for up to two weeks.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you fussed way more than you actually did.
  • The kitchen smells incredible while they roast, and that's half the joy right there.
  • They keep for two weeks, which means you can make them ahead without stress.
02 -
  • Stirring every 10 minutes isn't just a suggestion—it's the difference between evenly golden almonds and a scattered batch of burnt and underdone ones.
  • Letting them cool on the baking sheet is non-negotiable; moving them too early means they'll stick together and the coating won't set properly.
  • The egg white really does matter; it's what creates that clingy, glossy coating that makes the sugar stick instead of falling off.
03 -
  • Don't skip the stirring step—it's the difference between a perfect batch and one with burnt corners and pale centers.
  • Let them cool completely before storing or they'll soften up and lose that satisfying snap you're after.
  • If you want them extra sweet, add a pinch more sugar; if you prefer them less sweet, you can reduce it slightly without throwing off the whole recipe.
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