Carrageenan Free Cocoa Roasted Almonds
Crunchy, chocolatey, and just a little bit dangerous to have sitting on the counter, these roasted almonds hit every note — rich cocoa, warm cinnamon, a whisper of heat, and a satisfying snap in every bite. Many packaged flavored nuts rely on additives and stabilizers that can be tricky to vet, so making your own means you know exactly what went into the bag. The coating comes together with pantry staples: cocoa powder, sugar, salt, and a frothy egg white that acts as the perfect binder, locking everything onto each almond as it bakes. A single layer on the baking sheet and one quick stir halfway through is all it takes to get that dry, set crust that crisps up beautifully as the nuts cool. The optional cayenne is a small addition that makes a surprisingly big difference, giving the chocolate a slow, smoky warmth that keeps you reaching back in. These are equally at home in a snack bowl, scattered over a dessert, or tucked into a little jar as a homemade gift.
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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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