These Cinnamon Roasted Almonds are crunchy, sweet and coated in a delicious cinnamon sugar mixture. With just seven ingredients and very little hands-on preparation, they're an easy Christmas snack that tastes just like the ones you find at festive markets.
I love making a big batch in December, keeping some for snacking and putting the rest into little jars with ribbon for homemade Christmas presents.
They're lovely to have ready for guests, and the smell of cinnamon filling the kitchen makes it feel even more festive.
Recipe update: This recipe was originally published on 14 October 2021 and fully retested in November 2026. I've updated the oven temperature and expanded the instructions, storage advice and tips to help you get perfectly crunchy cinnamon roasted almonds every time.
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Why You'll Love Them
- Easy to make - Just a few minutes of preparation before the oven does the work.
- Perfect for Christmas - Sweet, crunchy cinnamon sugar almonds inspired by Christmas market treats.
- Great for gifting - Package them in jars or gift bags for an easy homemade present.
- Make ahead - Prepare a batch in advance for Christmas parties, movie nights or snacking.
Recipe Overview
- Method: Oven-baked with no need to stand over a pan of hot sugar.
- Coating: Egg white helps the cinnamon sugar stick to the almonds.
- Cooking: Roast in a single layer, stirring during cooking.
- Texture: Leave to cool completely for a sweet, crunchy coating.
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 - Use whole, raw, unsalted almonds with their skins on. They're usually cheaper when bought in bulk, especially if you're making several batches for Christmas gifts. Avoid already roasted or salted almonds.
- Sugar - A combination of granulated sugar and light brown sugar gives the almonds their sweet, crunchy coating. The brown sugar adds a lovely caramel-like flavour.
- Cinnamon - Ground cinnamon gives these almonds their festive flavour. Make sure it's fresh for the best taste.
- Egg white - Helps the cinnamon sugar mixture stick to the almonds and form a crisp coating.
- Water - Just a teaspoon helps loosen the egg white mixture so it coats the almonds evenly.
- Vanilla extract - Adds a little extra sweetness and warmth. Use extract rather than vanilla essence for the best flavour.
Variations
Festive spices: Cinnamon is our favourite, but you could add a little ground ginger or nutmeg for an extra Christmas flavour.
Different nuts: Pecans also work well with a cinnamon sugar coating. You could try a mixture of almonds and pecans, although the roasting time may need adjusting.
How To Make Cinnamon Roasted Almonds
- Prep: Preheat your oven to 140°C/120°C fan/275°F/Gas 1 and line a large baking tray with baking paper.
- Make the flavoured sugar: In a small bowl, mix together the granulated sugar, light brown sugar and ground cinnamon until combined.
- Mix the liquids: In another bowl, whisk together the egg white, water and vanilla extract until frothy. You don't need to whisk it into stiff peaks.
- Coat the almonds: Put the almonds into a large mixing bowl and pour over the egg white mixture. Stir until all the almonds are coated.
- Add the sugar: Add the cinnamon sugar mixture and stir well, making sure every almond has an even coating.
- Roast the almonds: Spread the almonds over the lined baking tray in a single layer. Roast for approximately one hour, stirring at 20 and 40 minutes, until the coating looks dry and the almonds are toasted.
- Cool: Leave to cool completely on the tray, where the coating will become crisp.
Storage
Store: Once completely cool, store them in an airtight container or a clean, dry glass jar in a cool cupboard for up to two weeks. They're at their crunchiest when freshly made, so I recommend enjoying them within the first week if possible.
Make sure they're completely cold before sealing the container, as trapped moisture can soften the sugar coating.
Freeze: Transfer the cooled almonds to an airtight freezer-safe container and freeze for up to three months.
They thaw quickly at room temperature. Keep the container closed while they thaw to help prevent condensation forming on the almonds.
Cinnamon Roasted Almonds for Christmas Gifts
These are one of my favourite homemade edible gifts because they're easy to prepare in batches and don't need any complicated decorating.
Once the almonds have cooled completely, spoon them into small glass jars or airtight food-safe gift bags. Add some ribbon and a Christmas gift tag, and they're ready to give to friends, neighbours or teachers.
I would make them in the week before gifting so they're lovely and crunchy when they're opened.
Don't forget to add an ingredients and allergen label if you're giving these as gifts.
Serving Suggestions
These Christmas roasted almonds are delicious on their own, but they're also great for adding to a festive snack selection.
Put a bowl out alongside our Christmas popcorn or Christmas snack mix, or add some to a Christmas movie snack board.
They're also lovely with a mug of slow cooker hot chocolate on a cosy evening.
If you're putting together a Christmas treats table, try our strawberry Santa hat brownies, Christmas Rice Krispie treats or healthy Christmas cookies too.
You can also roughly chop the cinnamon sugar almonds and sprinkle them over porridge, yogurt or ice cream for a little festive crunch.
Dannii's Top Tips
- Use raw almonds- Already roasted almonds can become overcooked or bitter when roasted for a second time.
- Whisk until frothy - This helps the egg white coat the almonds evenly so the cinnamon sugar sticks.
- Spread them out - Keep the almonds in a single layer on a large baking tray. If you're making a double batch, use two trays rather than overcrowding one.
- Stir regularly - Turn the almonds during roasting and spread them back into an even layer for consistent cooking.
- Don't skip cooling - The almonds will be very hot when they come out of the oven, and the coating becomes crunchier as they cool.
- Adjust the cinnamon - Add a little extra if you prefer a stronger cinnamon flavour.
- Try other nuts - Pecans are a lovely alternative, but start checking them earlier as different nuts may roast at different rates.
- A note on safety - Whole almonds are a choking hazard for children under 5, so they shouldn't be given to younger children. If you're making these as Christmas gifts, remember to label them as containing almonds (nuts) and egg, so anyone with allergies is aware.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Almonds are soft rather than crunchy | The coating hasn't dried fully or the almonds are still warm. | Let them cool completely first. If they're still soft, they may need a little longer in the oven. |
| Almonds are burnt or bitter | The oven is too hot or the almonds have roasted for too long. | Check your oven temperature, use the middle shelf and stir at 20 and 40 minutes. Start checking before the full cooking time is up. |
| Cinnamon sugar coating falls off | The almonds weren't evenly coated with the egg white mixture. | Whisk the egg white until frothy and coat all the almonds before adding the cinnamon sugar. |
| Almonds are stuck together | They've been overcrowded on the baking tray or haven't been stirred enough. | Spread them in a single layer and separate any clusters when stirring. |
| Almonds have gone sticky in storage | Moisture has softened the sugar coating. | Cool completely before transferring to a clean, dry, airtight container. Keep somewhere cool and dry. |
Frequently Asked Questions
I recommend using raw almonds. Already roasted almonds can become too dark or taste bitter if they're roasted again for the full cooking time.
You can experiment with the sweetness, but reducing the sugar will also change the amount and texture of the crunchy coating. I haven't tested this recipe with sugar substitutes, so I can't recommend a direct replacement.
Almonds naturally contain protein, fibre and unsaturated fats, but this recipe also contains added sugar. I like to enjoy them as a sweet Christmas snack rather than an alternative to plain almonds.
More Christmas Snack Recipes
If you've tried these Cinnamon Roasted Almonds, please leave a comment and rating below. I'd love to hear if you made them for Christmas gifts or kept them all for yourself!
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Cinnamon Roasted Almonds
Recipe Video
Ingredients
- 50 g (¼ cup) of Granulated sugar
- 50 g (¼ cup) of Light brown sugar
- 1 teaspoon of Ground cinnamon
- 1 Egg white
- 1 teaspoon of Cold water
- 1 teaspoon of Vanilla extract
- 340 g (2 cups) of Almonds
Instructions
- Prep: Preheat your oven to 140°C/120°C fan/275°F/Gas 1 and line a large baking tray with baking paper.
- Make the flavoured sugar: In a small bowl, mix together 50 g of Granulated sugar, 50 g of Light brown sugar and 1 teaspoon of Ground cinnamon until combined.
- Mix the liquids: In another bowl, whisk together 1 Egg white, 1 teaspoon of Cold water and 1 teaspoon of Vanilla extract until frothy. You don't need to whisk it into stiff peaks.
- Coat the almonds: Put 340 g of Almonds into a large mixing bowl and pour over the egg white mixture. Stir until all the almonds are coated.
- Add the sugar: Add the cinnamon sugar mixture and stir well, making sure every almond has an even coating.
- Roast the almonds: Spread the almonds over the lined baking tray in a single layer. Roast for approximately one hour, stirring at 20 and 40 minutes, until the coating looks dry and the almonds are toasted.
- Cool: Leave to cool completely on the tray, where the coating will become crisp.
Recipe Notes
- Use raw almonds- Already roasted almonds can become overcooked or bitter when roasted for a second time.
- Whisk until frothy - This helps the egg white coat the almonds evenly so the cinnamon sugar sticks.
- Spread them out - Keep the almonds in a single layer on a large baking tray. If you're making a double batch, use two trays rather than overcrowding one.
- Stir regularly - Turn the almonds during roasting and spread them back into an even layer for consistent cooking.
- Don't skip cooling - The almonds will be very hot when they come out of the oven, and the coating becomes crunchier as they cool.
- Adjust the cinnamon - Add a little extra if you prefer a stronger cinnamon flavour.
- Try other nuts - Pecans are a lovely alternative, but start checking them earlier as different nuts may roast at different rates.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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.