Chestnut Free Cocoa Roasted Almonds
Crunchy, deeply chocolatey, and just a little bit dangerous to have sitting on the counter, these cocoa-dusted almonds are the kind of snack that disappears faster than you expect. A light egg white coating locks in a blend of unsweetened cocoa, sugar, cinnamon, and a whisper of cayenne, creating a shell that bakes up crisp and satisfying with every bite. The optional heat from the cayenne plays beautifully against the bittersweet cocoa, giving the whole thing a grown-up edge that plain roasted nuts just can't match. For anyone navigating tree nut snacks carefully, almonds are the star here and the ingredient list is refreshingly short and easy to verify — no mystery coatings, no store-bought guesswork. Everything comes together in one bowl before hitting a parchment-lined baking sheet, which means cleanup is minimal and the process is genuinely stress-free. They crisp up fully as they cool, so patience for those last ten minutes is the hardest part of the whole recipe.
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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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