These sugar free cinnamon roasted almonds are a guilt-free, protein packed snack. You’ll love them!
Recipe Overview
Why you’ll love it: 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. I 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, I 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 amazing. But hey, let’s keep almonds as they naturally are: a healthy and filling snack that you can feel great about.
They are a perfect pick-me-up for that 3:00 lull in the afternoon when you want to put your head down for a little nap…
Almonds are very 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
The best part about these almonds? They’re super easy to make!! 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 I 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 To Make This Recipe
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.
If your almonds seem soft or have lost their crunch, spread them on a baking sheet and put them in a slow oven (250°F) for about 10 minutes. They should crisp up nicely. This tip works for chips and crackers too!
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.
Store the almonds in a jar with a tight-fitting lid. A clean recycled jar works perfectly.
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 really taste best freshly roasted. If you have a windfall of raw almonds, I 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.
More Crunchy Snacks
I have lots of crunchy nut snacks and a few non-nut crunchies too. Try these delicious recipes:
- Spiced pecans
- Sweet and spicy candied bourbon pecans
- Vanilla bean candied walnuts
- Air fryer chickpeas – perfectly crispy!
- Cinnamon roasted chickpeas
- Air fryer zucchini chips
- Puppy chow aka Muddy Buddies
- Homemade Cheez-Its (cheddar cheese crackers)
- Honey sesame roasted almonds from A Couple Cooks
Sugar Free Cinnamon Roasted Almonds
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can you add some monk fruit sweetener to add the sweetness in? I am also trying to modify a recipe that I make with shwarma spiced nuts. thanks!
I haven’t tried them that way, but it would probably work. Let me know if you give it a try!
The recipe calls for 2 cups in the ingredient list but the yield says 3 cups. I assuming that the recipe should use 3 cups which is close to 16 ounces?
Sorry yes – that is correct, 16oz is close to 3 cups. Thanks!
Could you make these with olive oil rather than an egg?
I haven’t tested them that way, but it should work. 1-2 tablespoons should be good. Let me know how they turn out!
Easy to make and made my kitchen smell delicious! I️ added 2 packets of Splenda just to add a little sweetness.
So glad you liked these! Thanks for taking the time to come back and leave a comment!
Hi,
Thank you for this. So, baking in over at the same temperature? i.e. 250 degree?
Thanks
That is correct. Thanks!
How long will these keep and how should they be stored?
They’ll keep at least a week or two in an airtight container at room temp. If you want them to last longer, store them in the fridge.
My favorite kind of snack!
Looooove this snack!! I love trying new almond flavours :)
i’m definitely a fan of cinnamon almonds so a sugar free version? sign me up!
These look like the perfect snack to curb afternoon pre-dinner hunger. Or even for dessert! :)