Corn 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 from cayenne, and just enough salt to keep you reaching back in for more. Store-bought flavored nuts are a minefield for anyone avoiding corn, since coatings and seasonings often sneak in corn syrup, corn starch, or corn-derived powders without much fanfare on the label. Making them at home with this short, straightforward ingredient list puts you completely in control. The coating comes together with an egg white base that clings beautifully to every almond, locking in that spiced cocoa crust as it bakes low and slow at 325°F. A single stir halfway through is all the attention they need, and the real magic happens during the cooling period when the shell firms up into a satisfying snap. Bag them up for snacking, scatter them over a dessert spread, or honestly just eat them straight off the baking sheet — no judgment here.
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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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