Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

Warm cinnamon and toasted sugar coat crunchy almonds for a fragrant snack.

Total 1 hr 15 min Makes 16 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts, Eggs

These almonds are slow-roasted with a cinnamon-sugar egg white coating, giving them a crisp, crackly shell and a warmly spiced aroma. They make a satisfying homemade snack for fall gatherings, holiday gifting, or an afternoon pick-me-up with coffee.

Ingredients

  • 1 pound raw whole almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Method

  1. Preheat the oven to 250°F. Line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, whisk the egg white with the water until frothy and slightly foamy.

  3. Add the almonds to the egg white mixture and stir until every almond is evenly coated.

  4. In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and nutmeg.

  5. Sprinkle the sugar mixture over the almonds and stir until the nuts are evenly and thickly coated.

  6. Spread the almonds in a single layer on the prepared baking sheet.

  7. Roast in the oven, stirring every 15 minutes, until the coating is dry and fragrant, about 1 hour.

  8. Remove from the oven and let the almonds cool completely on the baking sheet, breaking apart any clusters as they cool.

  9. Transfer to an airtight container and store at room temperature for up to 2 weeks.

Rate this recipe

★ 4.4 (1)

Cinnamon Roasted Almonds

These almonds are slow-roasted with a cinnamon-sugar egg white coating, giving them a crisp, crackly shell and a warmly spiced aroma. They make a satisfying homemade snack for fall gatherings, holiday gifting, or an afternoon pick-me-up with coffee.

1 hr 15 min 16 servings 210 cal

Ingredients

  • 1 pound raw whole almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Method

  1. 1

    Preheat the oven to 250°F. Line a 9x13-inch baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk the egg white with the water until frothy and slightly foamy.

  3. 3

    Add the almonds to the egg white mixture and stir until every almond is evenly coated.

  4. 4

    In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and nutmeg.

  5. 5

    Sprinkle the sugar mixture over the almonds and stir until the nuts are evenly and thickly coated.

  6. 6

    Spread the almonds in a single layer on the prepared baking sheet.

  7. 7

    Roast in the oven, stirring every 15 minutes, until the coating is dry and fragrant, about 1 hour.

  8. 8

    Remove from the oven and let the almonds cool completely on the baking sheet, breaking apart any clusters as they cool.

  9. 9

    Transfer to an airtight container and store at room temperature for up to 2 weeks.