Appetizers
Cinnamon Roasted Almonds – Sugar Free!
These sugar-free cinnamon roasted almonds are a guilt-free, protein-packed snack. You’ll love them and they're straightforward to mix!
These sugar free cinnamon roasted almonds are a guilt-free, protein packed snack. You’ll love them!
At a glance
What stands out: Crunchy, tasty, and good for you, what’s not to love?
How long it takes: 5 minutes to prep, about an hour in the oven
Equipment you’ll need: sheet pan, mixing bowl
Servings: makes 3 cups
Cinnamon roasted almonds. You all know them by the intoxicating smell that completely overtakes you at fairs, craft shows, football games, malls or wherever the dang things are sold. All you need is 7 bucks for a tiny little cone. We could argue that it’s worth every penny, especially when they are still hot and fresh.
That’s all well and good but they are definitely a special treat. Encrusted in sugar, they are a caloric splurge, maybe well worth it, but a splurge nonetheless.
With this sugar free recipe, we take that same great cinnamon flavor but show the sugar to the door.
These almonds have that same phenomenal warm cinnamon scent and they make your house smell just memorable. But hey, let’s keep almonds as they naturally are: a lighter and filling snack that you can feel great about.
They are a reliable pick-us-up for that 3:00 lull in the afternoon when you want to put your head down for a little nap…
Almonds are portable, too, which makes them a good lunchbox or backpack snack. And a charcuterie board isn’t complete without a little bowl of nuts!
Cinnamon almonds go great with a vanilla bourbon fizz or an apple cider mule!
About This Recipe
A standby part about these almonds? They’re straightforward to mix!! Toss the raw almonds with frothy egg white and then sprinkle on cinnamon, salt, and a touch of nutmeg to make things interesting (and because we love nutmeg). Give them a nice long toasty time in a slow oven and enjoy the fabulous smell.
What You’ll Need
- Raw Whole Almonds: Choose almonds that have not been roasted or blanched. They are shelled but still have the thin brown skin. You’ll need about 3 cups or 16 ounces.
- Egg White: The egg white helps the cinnamon stick onto the almonds.
- Cinnamon: You’ll need a tablespoon of ground cinnamon.
- Nutmeg: Optional, but try it! Nutmeg adds a bit of uniqueness to the cinnamon almonds.
- Pinch of Salt: Just a little salt keeps the nuts from tasting bland.
How it comes together
Begin by turning your oven on to preheat. The almonds roast at a low temperature, just 250°F. A slow oven ensures that the nuts are roasted all the way through without scorching the outside. The bonus is that you get to enjoy that great smell wafting through the house while they bake.
Next, prepare a baking pan. You’ll need a large rimmed baking pan, 18 x 13 inches (a sheet pan). Line it with parchment paper or a Silpat baking mat.
In a medium sized mixing bowl, whisk the egg white and a teaspoon of cold water until the mixture is frothy. Another way to describe it is foamy. The egg white will increase in volume and have lots of small foamy bubbles.
Add the almonds and stir lightly to coat them with the egg white. Sprinkle in the cinnamon, nutmeg (if using), and salt and stir well.
Spread the almonds on the prepared baking pan and pop the pan into the oven. Bake them for one hour, stirring three to four times to make sure the nuts roast evenly.
Remove them from the oven and let them cool completely before storing them. Don’t rush the cooling process because any leftover heat in an airtight container produces condensation which will make your almonds get soggy or spoil.
Before you start
Make It Your Own
- Have a sweet tooth? Combine 3/4 cup sugar with the cinnamon, nutmeg, and salt. After tossing the almonds in the egg white, sprinkle on the sugar mixture and stir until coated. Bake as directed.
- Looking for savory almonds? Try olive oil roasted almonds, smoky roasted almonds, or rosemary roasted almonds.
Keeping leftovers
Store the almonds in a jar with a tight-fitting lid. A clean recycled jar works evenly.
Roasted almonds will keep for a couple of weeks on the counter or a few months in the refrigerator. You can freeze them for up to a year although they taste best freshly roasted. If you have a windfall of raw almonds, we would suggest freezing them raw and then roasting them as you need them.
Cinnamon almonds make a great gift! Just tie a ribbon or fancy string around the jar and/or put a pretty label on it.
- Yield: 12 servings
- Prep: 5 minutes
- Cook: 1 hour
- Total: 1 hour 5 minutes
Ingredients
- 1 egg white
- 1 teaspoon cold water
- 3 cups whole raw almonds (16 oz. bag)
- 1 tablespoon ground cinnamon
- ¼ teaspoon grated nutmeg (optional)
- pinch of salt
Method
- Preheat oven to 250°F. Prepare large rimmed baking pan (sheet pan) by lining with parchment paper or a Silpat baking mat.
- In a large mixing bowl, whisk egg white and water until frothy. Add almonds and stir to coat Sprinkle on cinnamon, nutmeg and salt; stir again until almonds are well coated.
- Spread almonds on prepared baking pan. Bake for 1 hour, stirring 3-4 times during cooking.
- Let cool completely before storing in an airtight container.
Notes
Makes 3 cups, or 12 servings (1/4 cup).
Cinnamon almonds will keep on the counter in a tightly sealed container for a couple of weeks, in the refrigerator for a few months, or in the freezer for up to a year.
Have a sweet tooth? Combine 3/4 cup sugar with the cinnamon, nutmeg, and salt. After tossing the almonds in the egg white, sprinkle on the sugar mixture and stir until coated. Bake as directed.
Cinnamon almonds make a great gift! Fill a pretty jar (even a recyled jar is fine) and tie a ribbon or other decorative doodad around it.
