Capsaicin Free Cocoa Roasted Almonds
Chocolate and almonds are a classic pairing, and this oven-roasted snack delivers that combination in the most satisfying, crunchy way. The coating comes together with cocoa powder, a touch of cinnamon, sugar, and salt — all whisked into a frothy egg white that clings to every almond and bakes into a crisp, glossy shell. The recipe does list cayenne as an optional add-in, but it's easy to leave out entirely, making this a genuinely heat-free treat for anyone who needs to avoid capsaicin without sacrificing bold flavor. That's actually the beauty of making these at home — store-bought flavored nuts often sneak in spice blends that can be hard to verify, and here you control every single ingredient. The cinnamon adds just enough warmth to feel indulgent without any of the burn. Once they cool on the pan, the coating crisps up beautifully and the clusters break apart into perfectly snackable bites. These are the kind of thing you make once and immediately wish you'd doubled the batch.
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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)
Can be omittedcayenne pepper
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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