These Cinnamon Roasted Almonds are made using just 6 ingredients and they make the perfect festive season snack. Crunchy almonds coated in a cinnamon sugar are great for batch cooking and keeping in a jar for months. They also make really easy homemade Christmas presents.
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Be warned - this Christmas nuts are seriously moreish! I love snacking on almonds anyway, but add a cinnamon sugar to them and the moreish levels just increase.
So, I like to make a batch, save some for me and then put the rest of them in pretty jars with ribbon to give out as Christmas gifts. Who doesn't love edible presents?
These roasted almonds with cinnamon are so simple, and very little hands-on time, which is why I love making them at Christmas when everyone is hungry, but I have enough to be getting on with in the kitchen.
Easy to adapt with other festive flavours and even different nuts, these are much cheaper than flavoured nuts that you can buy in the store.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Almonds - We used standard skin on almonds, as they are the cheapest to buy and you can usually buy them in bulk.
- Cinnamon - You could swap it for ginger or nutmeg, or use a mixture of all three. Make sure your ground cinnamon is in date and hasn't been opened long, as it won't have as much flavour.
- Sugar - Standard granulated sugar.
- Vanilla - Use vanilla extract rather than essence.
- Egg white and water
Variations
There is not much that you can change with this cinnamon roasted almonds recipe, as it is pretty perfect as it is. But, we have a few little changes that could be made.
Seasoning - It's all about the cinnamon and vanilla for us, but if you are not a huge fan of cinnamon, then you could swap it for nutmeg or ginger, or use a mixture of all of them for a really festive burst.
Nuts - We used almonds, but this cinnamon sugar coating works really well for pecans too. Maybe do a mixture of the two in one big pan. Cooking times may vary if you use another nut though, so check on them when stirring.
How To Make Cinnamon Roasted Almonds
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Step 1: Mix together the two sugars and cinnamon.
- Step 2: In a small bowl, whisk together the egg white, water and vanilla extract.
- Step 3: Put the almonds into a large bowl and pour in the egg mixture. Mix until all the almonds are coated.
- Step 4: Pour in the sugar/cinnamon mixture and mix well to coat the almonds.
- Step 5: Spread the almonds in a single layer over a lined baking tray. Put in the oven for 1 hour, stirring twice.
Dannii's Top Tips
- Although it is tempting to eat these cinnamon roasted almonds right away, they need to cool on the baking tray for a while. They will be very hot inside.
- Make sure to cook for the whole hour, so the almonds are nice and crispy, rather than soggy.
- You can adjust the cinnamon levels depending on how much you like it.
- Why not try using pecans instead of almonds - cooking times may vary.
Frequently Asked Questions
This recipe makes a lot of almonds, so chances are you are going to have a lot leftover. That's no problem, because they store really well. You can put them in an airtight container or sterilised jar for 4 weeks.
Yes, these actually freeze really well. Once they have fully cooled, transfer to an air tight container and they will keep in the freezer for up to 3 months. They thaw really quickly, but we actually quite like eating them frozen. Seriously, try it!
These make great gifts. There are a few options when it comes to wrapping these. You could sterilise some jars and them wrap them in ribbon. Or, you could put them in cellophane bags and add ribbon, which would be much cheaper and make a super budget friendly gift.
If they are soft, it is most likely that you didn't cook them long enough. I know an hour is a long time, but that's why the temperature is so low. These are meant to be quite dark, but they won't burn. If you have cooked them for the full hour, but they are still soft, then your oven might not be at the correct temperature. Every oven cooks things differently, and some run hot or cold. An oven thermometer is the best way to ensure that your oven is the correct temperature.
More Christmas Snack Recipes
If you've tried this cinnamon roasted almonds recipe, let us know how you got on in the comments below.
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Recipe
Cinnamon Roasted Almonds
Ingredients
- 290 g (2 cups) Almonds
- 1 Egg white
- 1 teaspoon Cold water
- 50 g (0.25 cups) Granulated sugar
- 50 g (0.25 cups) Light brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Mix together 50 g Granulated sugar, 50 g Light brown sugar and 1 teaspoon Ground cinnamon.
- In a small bowl, whisk together 1 Egg white, 1 teaspoon Cold water and 1 teaspoon Vanilla extract.
- Put 290 g Almonds into a mixing bowl and pour in the egg mixture. Mix until all the almonds are coated.
- Pour in the sugar/cinnamon mixture and mix well to coat the almonds.
- Spread the almonds in a single layer over a lined baking tray. Put in the oven for 1 hour, stirring twice.
Recipe Tips
- Although it is tempting to eat these cinnamon roasted almonds right away, they need to cool on the baking tray for a while. They will be very hot inside.
- Make sure to cook for the whole hour, so the almonds are nice and crispy, rather than soggy.
- You can adjust the cinnamon levels depending on how much you like it.
- Why not try using pecans instead of almonds - cooking times may vary.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Carole says
Temperature is too high or cooking time too long, suggest to retain nutritional value of nuts roasting no hotter than 225F.
Bettina says
You're probably right. I followed the recipe to a t and 40 minutes on it seems burnt.