Save These almonds are coated in a mixture of egg white, vanilla, sugar, cinnamon, and salt, then roasted to golden perfection. The slow roasting enhances their natural crunch and infuses warm, sweet spices that make each bite flavorful and aromatic. Ideal for snacking or gifting during holidays, this simple method results in a delightful treat with a balanced sweetness and a hint of spice.
I used to buy those overpriced spiced nuts at the farmers market every fall until I realized how ridiculously easy they are to make at home. One Sunday morning I tossed some almonds with cinnamon and sugar, and the smell that filled my kitchen was better than any candle I'd ever bought. Now I keep a jar of these on the counter year-round, and they rarely last more than a few days.
The first time I brought these to a potluck, someone asked if I'd ordered them from a gourmet catalog. I just laughed and said I made them that morning while my coffee was brewing. They disappeared before the main course even came out, and I've been asked to bring them to every gathering since.
Ingredients
- Raw whole almonds: The raw ones are key here because they soak up the coating and crisp up beautifully in the oven without burning.
- Egg white: This is what makes the cinnamon sugar actually stick instead of falling off in sad little piles at the bottom of the bowl.
- Water: Just a splash to loosen the egg white so it coats every almond evenly.
- Vanilla extract: A tiny bit of vanilla makes the whole thing smell like you're baking cookies, even though you're just roasting nuts.
- Granulated sugar: It melts slightly and forms a sweet, crisp shell that crackles when you bite into it.
- Ground cinnamon: The warm spice that makes these taste like fall, no matter what month it is.
- Fine sea salt: A little salt balances the sweetness and makes the cinnamon flavor pop even more.
Instructions
- Prep your oven and pan:
- Set your oven to 300°F and line a big baking sheet with parchment paper. The low temperature keeps the almonds from scorching while the sugar caramelizes.
- Whisk the wet coating:
- In a large bowl, whisk the egg white and water until it gets frothy and a little foamy. Stir in the vanilla so every almond gets a hint of that sweet aroma.
- Coat the almonds:
- Dump the almonds into the bowl and toss them around until they're all shiny and sticky. You want every nut covered so the cinnamon sugar has something to grab onto.
- Mix the spiced sugar:
- In another bowl, stir together the sugar, cinnamon, and salt. Sprinkle it over the wet almonds and toss until they look like little cinnamon candies.
- Spread and roast:
- Spread the coated almonds in one even layer on your baking sheet. Roast for 25 minutes, giving them a good stir halfway through so they brown evenly and smell incredible.
- Cool completely:
- Pull the pan out and let the almonds cool right on the sheet. They'll firm up and get super crunchy as they sit, so don't worry if they seem soft at first.
Save I remember packing these into little mason jars one December and giving them to neighbors as last minute gifts. One of them told me weeks later that she'd hidden the jar from her kids and eaten the whole thing herself while watching TV at night. That's when I knew I had a recipe worth keeping.
Storage and Shelf Life
Once they're completely cool, I store these in an airtight container or a big glass jar with a tight lid. They stay crispy for about two weeks at room temperature, though in my house they never last that long. If you live somewhere really humid, you can toss in a small silica packet to keep them from getting soft.
Flavor Variations
Sometimes I swap half the white sugar for brown sugar, and it gives them a deeper, almost molasses like sweetness. A tiny pinch of cayenne pepper mixed into the cinnamon sugar adds a sneaky little kick that makes people go back for another handful. You can also try swapping the cinnamon for pumpkin pie spice or cardamom if you want something a little different.
Serving Ideas
These are perfect straight out of the jar as a snack, but I also love chopping them up and sprinkling them over yogurt, oatmeal, or even vanilla ice cream. They add a sweet crunch to salads too, especially ones with apples or roasted squash.
- Toss a handful into your morning granola or yogurt bowl.
- Chop them coarsely and use as a crunchy topping for roasted vegetables or green salads.
- Pack them in small bags or jars for easy homemade gifts during the holidays.
Save These almonds have become one of those recipes I make without thinking, the kind that fills the kitchen with warmth and makes ordinary days feel a little more special. I hope they do the same for you.
Recipe FAQs
- → How do I achieve a crispy texture on the almonds?
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Coating the almonds evenly with egg white and sugar mixture before roasting ensures a crisp, caramelized exterior once baked.
- → Can I adjust the spiciness of these almonds?
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Yes, adding a pinch of cayenne pepper to the sugar and cinnamon mix adds subtle heat without overpowering the flavors.
- → What is the recommended roasting temperature and time?
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Roast almonds at 300°F (150°C) for 25 minutes, stirring halfway to promote even cooking and to bring out a golden color.
- → Are these almonds suitable for special diets?
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These almonds are vegetarian and gluten-free, but they contain tree nuts and egg, so verify allergens accordingly.
- → How should I store these spiced almonds to maintain freshness?
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Store cooled almonds in an airtight container at room temperature to preserve their crispiness and flavor.
