Cinnamon Roasted Almonds Snack (Printable Version)

Sweetly spiced almonds with a crunchy texture, seasoned with cinnamon and vanilla.

# What You Need:

→ Nuts

01 - 2 cups raw whole almonds (about 10.6 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 and 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 until they are evenly coated with the egg mixture.
04 - In a separate bowl, mix together the granulated sugar, ground cinnamon, ground nutmeg (if using), and sea salt.
05 - Sprinkle the sugar and spice blend over the almonds and stir to evenly coat all nuts.
06 - Stir in the vanilla extract thoroughly.
07 - Spread the coated 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 aromatic.
09 - Remove from oven and allow almonds to cool completely on the baking sheet; the coating will crisp as they cool.
10 - Transfer cooled almonds into an airtight container and store at room temperature for up to two weeks.

# Expert Advice:

01 -
  • They hit that perfect textural sweet spot between crunchy and satisfying without being jaw-achingly hard.
  • The cinnamon warmth feels like a cozy hug in nut form, and the process takes less time than most people think.
  • They're genuinely impressive to gift, and people always ask for the recipe thinking it must be complicated.
02 -
  • Stirring every 10 minutes isn't optional—if you forget even once, the bottom layer can scorch while the top stays pale, and the whole batch suffers from uneven roasting.
  • Patience with cooling is non-negotiable; the moment they're cool enough to touch doesn't mean they're finished crisping, so leave them on the pan for a full 20 minutes undisturbed.
03 -
  • Don't skip the lower oven temperature—it's the difference between perfectly caramelized and burnt-tasting almonds, and 300 degrees is not a suggestion.
  • Buy whole raw almonds rather than already-roasted ones, because the double-roasting method creates a depth and crispness that single-roasted nuts simply can't achieve.
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