I’m sharing my simple oven method for Cinnamon Roasted Almonds that uses only pantry staples and one baking sheet.

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I keep telling myself I’ll make them just once, but these Incredible Cinnamon Roasted Almonds keep pulling me back. I started with plain raw whole almonds and a little ground cinnamon and ended up with something way more interesting than I expected.

They’re crunchy, a little sticky and weirdly addictive, like the best Cinnamon Sugar Almonds you didn’t know you needed. Every batch teaches me a tiny hack or two, and I still mess one step up sometimes, but that’s part of the fun.

If you like a snack that surprises you, you’ll want to try these Cinnamon Roasted Almonds.

Ingredients

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Almonds, crunchy full of protein and fiber, healthy fats that keep you full
Cinnamon adds warm sweetness and aroma low calories may help blood sugar a bit
Sugar gives the coating sweet crunch mostly simple carbs so eat in moderation
Egg white binds the spice and sugar adds protein with no fat simple
Vanilla deepens flavor tiny calories but makes snacks taste homemade and cozy
Salt balances sweetness brings out spice use lightly otherwise it overpowers
Water helps dissolve vanilla and coat nuts lightly no calories invisible

Ingredient Quantities

2 cups raw whole almonds about 10 oz 280 g

1 large egg white lightly beaten

1/2 cup granulated sugar about 100 g

1 tablespoon ground cinnamon

1/2 teaspoon fine salt

1 teaspoon vanilla extract

1 teaspoon water

How to Make this

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1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat; set a cooling rack or a second sheet nearby.

2. In a medium bowl whisk 1 large egg white, 1 teaspoon water and 1 teaspoon vanilla extract until frothy, it’s okay if not perfect.

3. Add 2 cups (about 10 oz / 280 g) raw whole almonds to the egg white mixture and toss with a spatula or your hands until every nut is lightly coated.

4. In a separate bowl combine 1/2 cup granulated sugar (about 100 g), 1 tablespoon ground cinnamon and 1/2 teaspoon fine salt, stir to blend.

5. Pour the sugar mixture over the coated almonds and toss quickly but thoroughly so the sugar sticks and you get an even coating, some clumps are fine.

6. Spread the almonds in a single layer on the prepared baking sheet, leave a little space between them so they roast evenly.

7. Bake for 25 to 30 minutes, stirring and scraping the pan every 8 to 10 minutes to prevent burning and to break up clumps, you’ll smell cinnamon as they roast.

8. Remove from oven when the nuts look dry and slightly glossy, don’t worry if they seem sticky, they will crisp as they cool; let them cool completely on the sheet, breaking apart any clusters with a spatula.

9. Store cooled almonds in an airtight container at room temperature for up to 2 weeks, or enjoy immediately; if they clump later, gently pry them apart with a spoon.

Equipment Needed

1. Oven (set to 300°F / 150°C)
2. Baking sheet (lined with parchment paper or a silicone mat)
3. Cooling rack or a second baking sheet for cooling
4. Two mixing bowls (one medium, one small)
5. Whisk or fork for the egg white
6. Rubber spatula (and a spoon to break up clusters)
7. Measuring cups and spoons (including 1/2 cup and 1 tsp)
8. Oven mitts and an airtight container for storing, dont skip the mitts

FAQ

Q: Can I use pre-roasted or salted almonds instead of raw ones? A: You can but results change. Pre-roasted almonds will need less time in the oven and may brown too fast, and salted nuts can become too salty once you add the salt in the recipe. If you use them, skip added salt and cut roasting time, checking every 5 minutes.

Q: What oven temperature and time should I use to get them crunchy not burnt? A: Roast at 325°F (163°C) for about 20 to 25 minutes. Stir every 7 to 8 minutes so they coat evenly. Theyre done when the sugar looks dry and slightly glossy and the almonds smell toasty. Let them cool fully on parchment to crisp up.

Q: My almonds came out sticky, how do I fix that? A: Sticky coating means the sugar didnt fully crystallize. Return them to the oven for 5 to 10 more minutes at the same temp, stirring once, then spread them out to cool completely. Cooling at room temp is important because the sugar hardens as it cools.

Q: Do I have to use an egg white? I want a vegan option. A: Egg white helps the sugar stick and creates a thin crisp shell. For a vegan swap, use 1 tablespoon aquafaba (chickpea liquid) whipped lightly it works almost the same. Using syrup or honey will give a chewier, stickier coating not the same crisp finish.

Q: How should I store these and how long will they stay good? A: Store in an airtight container at room temperature up to 2 weeks. For longer life keep them in the fridge up to a month or freeze up to 3 months. Bring to room temp before serving so they get crunchy again.

Q: Can I change the flavor? Any easy variations? A: Yep, so many ways. Add a pinch of cayenne for heat, swap some cinnamon for cardamom for warm floral notes, mix in orange zest for brightness, or sprinkle flaky sea salt right after roasting. You can also toss in a little cocoa powder once cooled for chocolatey almonds.

Incredible Cinnamon Roasted Almonds Recipe Substitutions and Variations

Almonds: swap for pecans, cashews or walnuts, same measure (2 cups). Pecans are sweeter and richer, cashews give a creamier bite, walnuts are earthier.
Egg white: use 2 tablespoons aquafaba (chickpea brine) for a vegan option, whipped slightly; or 1 tablespoon plain Greek yogurt thinned with 1 teaspoon water if you dont have aquafaba. These keep the coating sticky but may be a bit less crisp.
Granulated sugar (1/2 cup): replace with 1/2 cup light brown sugar or 1/2 cup coconut sugar 1:1. If using a liquid sweetener like honey or maple syrup, use about 1/3 to 1/2 cup and skip the 1 teaspoon water, expect a stickier, chewier finish and roast until dry.
Vanilla extract (1 tsp): substitute 1/2 teaspoon almond extract for a nutty boost, or 1 teaspoon pure maple syrup for warm depth, or 1/2 teaspoon orange zest for a bright citrus note.

Pro Tips

– Pulse the granulated sugar and cinnamon together in a blender or food processor for a few seconds so it becomes finer. The finer sugar sticks better and gives a smoother, less gritty coating, but if you dont have a processor use caster sugar instead.

– Dont overbeat the egg white, just whisk until frothy. If it gets too stiff the sugar wont cling right, and if its too dry add another teaspoon of water to loosen it up.

– Bake on the middle rack and stir every 8 to 10 minutes like the recipe says, but if you smell burning or see fast browning drop the oven to 275°F and bake longer. Rotate the pan halfway through so one side doesnt cook faster than the other.

– For extra crunch toss 1 teaspoon cornstarch into the sugar mix before coating, or once cooled, spread the nuts on a second sheet to let air circulate so they crisp up faster. Want a twist Try a pinch of cayenne, a little orange zest or swap half the cinnamon for pumpkin pie spice for different flavors.