Roasted almonds are simple to make, endlessly versatile, and always satisfying. This version is gently sweetened with vanilla brown sugar and lightly spiced with cinnamon, making it a balanced and fragrant snack. Whether you’re packing a lunch, setting out a charcuterie board, or just craving something crisp and flavorful to snack on, these almonds offer the perfect mix of crunch, warmth, and a touch of saltiness.
If the egg white gives you pause, don’t worry—it’s not there for flavor. The egg white acts as a natural binder, helping the sugar and spice cling to each almond and creating a crisp, glossy shell during baking. It’s a strange but essential step that gives these almonds their signature texture. You won’t taste the egg, you’ll just get all the textural benefits.
These roasted almonds come together with just a few pantry staples and about ten minutes of hands-on time. Best of all, they keep well, so you make a batch ahead of time for gifting, gatherings, an impromptu afternoon snack, or any recipe you dream up.
Yield: About 2 cups
Ingredients:
2 cups (280g) raw whole almonds
1 large egg white
¼ teaspoon salt
½ teaspoon cinnamon (optional, but complements the vanilla beautifully)
½ cup (100g) Andrea’s Bakehouse Vanilla Brown Sugar 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg white until frothy (about 30 seconds). Stir in salt, cinnamon (if using), vanilla extract, and vanilla brown sugar.
3. Add almonds and toss to coat evenly.
4. Spread almonds in a single layer on the prepared baking sheet.
5. Bake for 35–40 minutes, stirring halfway through, until the coating is dry and the almonds are toasted. They’ll continue to crisp as they cool.
6. Let cool completely on the pan. Store in an airtight container at room temperature for up to 2 weeks.
Using egg white in this recipe serves two important purposes:
1. Binding the sugar coating:
The egg whites help create a sticky coating that binds the vanilla brown sugar (and any spices, like cinnamon) to the almonds. This creates a smooth, even layer of sugar that caramelizes as the almonds roast, resulting in a glossy, crunchy finish.
2. Crisping and crunch:
The proteins in the egg whites help the sugar coating crisp up during roasting. As the almonds bake, the egg whites firm up, allowing the sugar to form a caramelized shell around each nut. This results in a satisfying crunch and a glossy, beautiful coating.