Save I used to buy those candied almonds from the mall kiosk every December, spending way too much on a small bag. One winter I had leftover egg whites from making custard and decided to try roasting almonds myself. The kitchen smelled like a holiday fair, and I realized I'd been overpaying for years. Now I make them whenever I need a quick gift or just want something sweet and crunchy around the house.
I brought a jar of these to a potluck once, thinking they'd be a simple side contribution. They disappeared before the main course even hit the table. People kept asking for the recipe, surprised that something so addictive required only a handful of pantry staples. I've been making double batches ever since, because they never last as long as I plan.
Ingredients
- Raw whole almonds: Use raw, not roasted, so you control the toasting and they absorb the coating better.
- Ground cinnamon: The star of the show, this gives the almonds their warm, cozy flavor that smells like winter.
- Ground nutmeg: Optional but adds a subtle depth that makes people wonder what your secret is.
- Sea salt: Balances the sweetness and makes the cinnamon pop instead of tasting flat.
- Granulated sugar: Forms the crunchy shell, though turbinado sugar works beautifully if you want extra texture.
- Vanilla extract: A small splash deepens the flavor and ties everything together.
- Egg white: Acts as the glue that holds the sugar and spices onto each almond.
- Water: Thins the egg white just enough to coat evenly without clumping.
Instructions
- Prepare your station:
- Preheat the oven to 300°F and line a baking sheet with parchment or a silicone mat. This low temperature roasts the almonds gently so they don't burn before the coating sets.
- Whisk the egg white:
- In a large bowl, whisk the egg white and water until frothy and slightly foamy but not stiff. You want it loose enough to coat every almond without leaving puddles.
- Coat the almonds:
- Toss the almonds into the egg mixture and stir until they're all glossy and wet. Make sure no dry spots remain or the sugar won't stick.
- Mix the spices:
- In a small bowl, combine the sugar, cinnamon, nutmeg, and salt. Sprinkle this over the almonds and stir until each one is evenly dusted.
- Add the vanilla:
- Drizzle in the vanilla extract and give everything a final toss. The scent will hit you immediately and make you want to skip straight to eating.
- Spread and bake:
- Spread the almonds in a single layer on your prepared sheet, making sure they're not touching too much. Bake for 25 to 30 minutes, stirring every 10 minutes so they roast evenly and don't stick together.
- Cool completely:
- Pull them out when they're golden and fragrant, then let them cool right on the sheet. The coating will harden into that perfect crunchy shell as the temperature drops.
Save My niece used to be picky about snacks until she tried these during a movie night. Now she asks for them every time she visits, and I keep a stash in the pantry just for her. It's become our little tradition, and honestly, it's one of the easiest ways I've found to make someone feel special.
Storage and Shelf Life
These almonds stay crispy in an airtight container at room temperature for up to two weeks. I've never had a batch last that long, but the coating holds up beautifully if you seal them well. Avoid the fridge, the moisture will make them sticky and soft.
Flavor Variations
Swap the cinnamon for cocoa powder and a pinch of espresso for a mocha twist. Add a dash of cayenne if you like heat with your sweet. I've also used maple syrup instead of vanilla for a deeper, autumn flavor that pairs perfectly with pecans.
Serving Suggestions
I love these with morning coffee or crumbled over yogurt for breakfast. They're also perfect alongside cheese boards or tucked into little bags as party favors. One friend uses them as salad toppers, and I have to admit, the sweet crunch against greens is surprisingly good.
- Pack them in mason jars with a ribbon for easy homemade gifts.
- Serve them warm if you want an extra fragrant treat straight from the oven.
- Pair with mulled wine or hot cider for the ultimate cozy snack.
Save These almonds have become my go-to when I need something thoughtful but don't have hours to spend in the kitchen. They're proof that the best treats are often the simplest ones.
Recipe Help
- → What spices enhance the flavor of these almonds?
Ground cinnamon provides warmth while a hint of nutmeg adds depth. Sea salt balances the sweetness, and vanilla extract brings a subtle aroma.
- → How do I achieve the perfect crunchy texture?
Coating almonds with an egg white and sugar-spice mixture before roasting at 300°F allows the coating to crisp evenly as they bake.
- → Can I substitute other nuts for almonds?
Yes, pecans or cashews work well and adapt to the cinnamon-sugar coating for a similar flavorful crunch.
- → How should these roasted almonds be stored?
Once completely cooled, store them in an airtight container at room temperature. They stay fresh for up to two weeks.
- → Is there a way to add a spicy kick to these roasted nuts?
Adding a pinch of cayenne pepper to the sugar-spice mix can introduce a pleasant heat that contrasts with the sweet cinnamon.
- → What makes this snack suitable for various dietary preferences?
The ingredients are vegetarian, gluten-free, and dairy-free, making it accessible for many dietary needs.