Artificial Food Coloring Free Cocoa Roasted Almonds
Roasted almonds from a store bag often hide a surprising number of additives, including synthetic dyes used purely for visual appeal. Making them at home means you control every single ingredient, and this recipe keeps the list refreshingly short and clean. The coating comes together with an egg white base, real unsweetened cocoa, warm cinnamon, and a whisper of cayenne for anyone who likes a little heat — nothing artificial in sight. The result is a deeply chocolatey, slightly sweet, lightly spiced crunch that honestly tastes more indulgent than anything you'd grab off a shelf. Spreading the almonds in a single layer and stirring halfway through baking is the key to an even, crisp coating that sets beautifully as they cool. They're the kind of snack you make once and then find yourself making every week.
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Learn more →Ingredients
6 servings
- 2 cups raw whole almonds
- 1 large egg white
- 1 tsp water
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- ½ tsp fine salt
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, whisk together the cocoa powder, granulated sugar, salt, cinnamon, and cayenne, if using, until evenly combined.
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