Raw almonds, cinnamon, vanilla, and two kinds of sugar come together in this cozy cinnamon roasted almonds recipe you’ll want to snack on all year.

You ever have one of those days where everything just… feels off? Like, nothing huge goes wrong, but a bunch of tiny things pile up and suddenly you’re yelling at the Wi-Fi and eating cereal for dinner? Yeah, that was me. I was supposed to be working. Instead, I wandered over to this holiday craft fair near my neighborhood. Not even sure why—I don’t knit. I don’t need handmade soap. But it smelled amazing. Like cinnamon and sugar and warm almonds and comfort.

this recipe

There was this little cart selling cinnamon roasted almonds. A tiny bag was $9, which felt… excessive. But I bought it anyway. I stood there, coat half-zipped, chewing warm almonds and trying not to cry from sheer winter exhaustion. That little bag turned my day around.

And then I went home and made my own. Because honestly? They weren’t that hard to figure out. And now this cinnamon roasted almonds recipe is my go-to whenever I need a little joy. Or when the Wi-Fi goes out again. Either way.

Why You’ll Love This Cinnamon Roasted Almonds Recipe?

I’m not gonna tell you these will change your life. That’s a lot of pressure for a snack. But I will say they’ve gotten me through some weird Tuesdays, awkward family holidays, and one very dramatic breakup. There’s just something about the warm, sweet crunch and the smell that hits your entire kitchen like a hug from someone who always smells like vanilla.

And listen—these aren’t the kind of roasted almonds that leave your teeth stuck together or taste like cinnamon-flavored gravel. These are crunchy-but-light, coated in this crackly sugar shell that’s just sweet enough, with a little salt to keep things interesting.

They’re also stupidly easy to make. Like, dangerously easy. If you can stir things in a bowl and set a timer, you can make these.

Ingredient Notes:

You only need seven things. Seven. And most of them you probably already have unless your pantry is one of those mysterious places where soy sauce and marshmallows go to die.

• Raw almonds: They have to be raw. Don’t use roasted. The whole point is that they roast in the oven with all the sugar and spice and everything nice.

• Egg white: This feels weird at first, I know. But it’s what makes the sugar mixture stick and gives that candy-like coating. No yolk here—just the white.

• Vanilla extract: Optional, technically. But emotionally? Essential. Adds warmth and smells like something good is happening.

• White sugar + light brown sugar: Both are necessary. The white gives crunch. The brown adds a little molasses depth that makes them taste like someone’s grandma made them.

• Salt: It feels small but makes a huge difference. A tiny bit takes these from flat to “oh wow.”

• Cinnamon: I don’t even need to explain this, do I? Just make sure yours doesn’t taste like cardboard.

How To Make Cinnamon Roasted Almonds?

You don’t need to be a pastry chef. You just need a bowl, a pan, and a little faith in the magic of slow baking.

Step 1: Preheat your oven
Turn it to 250°F. Not 350. Not 400. Low and slow is the vibe here. Then line a baking sheet with parchment paper. If you forget and they stick? You’ll only do it once.

Step 2: Froth that egg white
Whisk the egg white and vanilla together until it looks like bubbly cappuccino foam. No peaks, no stiffness. Just… frothy. You’ll know it when you see it.

Step 3: Coat the almonds
Dump the almonds in. Stir until they’re all shiny and slick. In another bowl, mix your sugars, salt, and cinnamon. Toss that mix over the almonds and stir until everything is coated in cinnamon sugar joy.

Step 4: Spread and roast
Spread the almonds out in a single layer. No piles. They need room to get golden. Then pop them in the oven for about 1 hour and 15 minutes. Stir every 20 minutes. Yes, it’s a commitment—but it smells so good you’ll want to hang around anyway.

Step 5: Cool, snack, repeat
Let them cool on the pan. This is the hard part, because they smell unreal. But they crisp up as they cool, so try to resist. Or don’t. I’ve definitely eaten a few warm and sugary straight off the tray.

Storage Options:

Once they’ve cooled, toss them in a jar or airtight container. They’ll last up to two weeks—supposedly. I’ve personally never had a batch make it past day five.

If you’re making them ahead for gifts or just want to hide them from yourself (relatable), you can freeze them. Just defrost at room temp and they’ll taste like you just pulled them out of the oven.

Variations and Substitutions:

Let’s say you’re out of something or feeling a little creative. Here’s what works:

• Pecans or cashews instead of almonds – totally delicious, just maybe reduce baking time a bit.

• Almond extract instead of vanilla – it’s intense, so use a tiny bit, but it works.

• Pumpkin spice mix instead of cinnamon – fall in a jar.

• Maple syrup instead of vanilla – adds a cozy twist.

• Cayenne pinch with cinnamon – sweet with a back-of-the-throat kick. Dangerous. Amazing.

What to Serve with Cinnamon Roasted Almonds?

I usually just snack on them right from the tray, but they’re surprisingly versatile:

• Charcuterie boards – they add sweetness and crunch. Pair with brie or sharp cheddar.

• Oatmeal or yogurt bowls – breakfast that tastes like dessert. Win-win.

• Salads – sounds weird, but it’s good. Think goat cheese, spinach, and dried cranberries.

• Cocktail parties – people will ask where you bought them. And you’ll smirk.

• Gifting – jar + ribbon = homemade holiday gift that doesn’t feel like an afterthought.

Frequently Asked Questions:

Do I have to stir them during baking?
Yes. I skipped this once. Don’t do that. You’ll get a clumpy, sticky mess that’s still tasty but kinda awkward.

Can I use a flax egg instead?
You can, but they won’t be as crispy. More like soft-sugar coated almonds. Not bad, just different.

How long do they actually stay fresh?
Two weeks in theory. In reality? I give you four days before the jar mysteriously empties.

So yeah… that’s the story of how cinnamon roasted almonds became my comfort food, emergency snack, and go-to “I need to feel productive but don’t want to do real work” recipe. They’re simple, cozy, and way better than $9 almonds from a craft fair cart.

Try them, tweak them, burn the first batch—who cares? They’re worth it. And if you do make a batch, tell me: did they last longer than a weekend? (Asking for a friend. Who is me.)

Keep the Flavor Coming – Try These:

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Cinnamon Roasted Almonds

Crunchy cinnamon roasted almonds coated in a spiced sugar blend with vanilla and egg white. A sweet, aromatic snack perfect for gifting or everyday treats.

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Servings

Ingredients

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• 1 large egg white
• 1 teaspoon vanilla extract
• 4 cups whole raw almonds
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• ½ teaspoon salt
• 3 teaspoons ground cinnamon

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Instructions

 

Preheat the Oven:

1. Set the oven temperature to 250°F (120°C). Line a 10×15-inch rimmed baking sheet (such as a jellyroll pan) with parchment paper and set aside.

Prepare the Coating:

1. In a medium mixing bowl, whisk together the egg white and vanilla extract until the mixture becomes frothy but not stiff. This will serve as the binding agent for the sugar coating.

Coat the Almonds:

1. Add the raw almonds to the egg white mixture and stir thoroughly to ensure that all almonds are evenly coated.

Mix Sugar and Spices:

1. In a separate bowl, combine the granulated sugar, light brown sugar, salt, and ground cinnamon. Pour the sugar mixture over the coated almonds and toss to combine, ensuring each almond is well coated.

Spread on Baking Sheet:

1. Evenly distribute the almonds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even roasting.

Bake the Almonds:

1. Bake in the preheated oven for 1 hour and 15 minutes, stirring approximately every 20 minutes to prevent clumping and promote uniform roasting. The almonds should be golden and aromatic when finished.

Cool and Store:

1. Remove the almonds from the oven and allow them to cool completely on the baking sheet. Once cooled, transfer to an airtight container for storage.

Notes

This Cinnamon Roasted Almonds recipe is naturally gluten-free. However, to ensure complete safety for those with celiac disease or gluten sensitivity, verify that your vanilla extract and all other ingredients are certified gluten-free, as some brands may include additives or be processed in facilities that handle gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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