Celery Free Cocoa Roasted Almonds
Crunchy, deeply chocolatey, and just a little bit dangerous to have sitting on the counter, these roasted almonds hit every note — rich, salty, warm with cinnamon, and optionally kicked up with a whisper of cayenne. The coating comes together from a short list of pantry staples, and every single one of them is naturally free from celery and celery derivatives, so there's no label-scanning required. The egg white acts as a binder that crisps up beautifully in the oven, giving each almond a satisfying shell that locks in all that cocoa-spice flavor. Spreading them in a single layer and stirring halfway through is the small but important step that keeps the coating even and prevents any soggy spots. Once they cool, the clusters break apart into perfectly snackable pieces that are just as good tucked into a trail mix as they are eaten straight off the pan. These are the kind of homemade snacks that disappear fast, so doubling the batch is never a bad idea.
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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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