Pin It I burned my first batch of cinnamon almonds because I answered the phone. The kitchen smelled like a campfire mixed with regret, and I nearly gave up. But something about that sweet-spice aroma kept pulling me back, so I tried again the next day with a timer in hand. Now these almonds show up at every gathering I host, and people actually ask for the recipe before they leave. They disappear faster than I can make them.
My neighbor once knocked on my door while these were cooling on the counter. She followed the smell right into my kitchen and refused to leave until I filled a jar for her. That jar came back empty three days later with a note asking if I sold them. I dont, but I did teach her how to make them, and now we trade batches with different spice blends.
Ingredients
- Raw whole almonds: Use raw, not roasted, because theyll toast in the oven and you want to control that browning yourself.
- Ground cinnamon: This is the star, so dont use the dusty jar from five years ago, fresher cinnamon makes a noticeable difference.
- Ground nutmeg: Optional, but it adds a warm depth that makes people wonder what the secret is.
- Sea salt: Balances the sweetness and keeps these from tasting like candy, regular table salt works too if thats all you have.
- Granulated sugar: Creates that crispy shell when it bakes, though turbinado gives an even better crunch if youve got it.
- Vanilla extract: Just a teaspoon, but it rounds out all the flavors and makes the whole batch smell incredible.
- Egg white: Acts like glue for the coating, and you only need one, so save the yolk for something else.
- Water: Loosens the egg white just enough to coat every almond evenly without clumping.
Instructions
- Prep the oven and pan:
- Set your oven to 300°F and line a baking sheet with parchment, because these almonds will stick like glue to bare metal. Trust me on the parchment.
- Whisk the egg white:
- Beat the egg white and water together until its frothy and loose, not stiff like meringue. You want it thin enough to coat, not thick enough to clump.
- Coat the almonds:
- Toss the almonds into the egg mixture and stir until every nut is glistening. Dont skip any, or theyll come out naked and sad.
- Mix the spice blend:
- Combine sugar, cinnamon, nutmeg, and salt in a small bowl, then dump it all over the wet almonds. Stir like you mean it until everything looks evenly dusted.
- Add vanilla:
- Drizzle in the vanilla and give it one last toss. The smell at this point is already worth it.
- Spread and bake:
- Lay the almonds in a single layer on your sheet, then bake for 25 to 30 minutes, stirring every 10 minutes so they dont burn on one side. Theyll smell done before they look done.
- Cool completely:
- Let them sit on the pan until theyre room temperature. The coating hardens as it cools, so dont rush this part or youll end up with sticky almonds instead of crunchy ones.
Pin It I once packed these in mason jars with ribbon and handed them out as holiday gifts. Two people told me they ate the entire jar in one sitting while watching TV. One person hid hers from her kids and rationed them like treasure. Thats when I realized these werent just snacks, they were little moments of joy people actually remembered.
Storage and Shelf Life
Keep them in an airtight container at room temperature and theyll stay crunchy for up to two weeks. I use glass jars with tight lids because plastic containers sometimes let in moisture, and moisture is the enemy of crispy coatings. If they do soften, you can pop them back in a low oven for a few minutes to crisp up again.
Flavor Variations
Swap the almonds for pecans or cashews if you want a different texture, or add a pinch of cayenne to the spice mix for a sweet heat that sneaks up on you. I once made a batch with cardamom instead of nutmeg and it tasted like something from a fancy spice market. You can also use maple syrup in place of vanilla for a deeper, earthier sweetness.
Serving Suggestions
These almonds are perfect beside a cup of coffee in the morning or next to a glass of mulled wine at night. I also chop them up and sprinkle them over yogurt, oatmeal, or salads when I want a little crunch and sweetness without much effort.
- Pack them in small bags for road trips or hiking snacks.
- Set out a bowl during game night and watch them vanish.
- Use them as a crunchy topping for ice cream or baked apples.
Pin It These almonds taught me that the best recipes are the ones that make people smile before they even taste them. I hope they do the same for you.
Recipe Questions & Answers
- → What is the best type of sugar to use?
Granulated sugar works well, but turbinado or demerara sugar can enhance the crunch and add a subtle molasses flavor.
- → Can I substitute other nuts for almonds?
Pecans or cashews can be used as alternatives, offering a different texture and flavor but still complementing the cinnamon spice.
- → How should I store the roasted nuts?
Keep them in an airtight container at room temperature to maintain crispness, ideally consuming within two weeks.
- → Is it possible to add a spicy twist?
Yes, a pinch of cayenne pepper can add a pleasant heat that contrasts nicely with the cinnamon's warmth.
- → What makes the coating crisp after baking?
The sugar and egg white mixture crisps up during baking and cooling, creating a crunchy, flavorful shell on each almond.