Ginger 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, a whisper of cinnamon, and an optional kick of cayenne that keeps you reaching back in for more. A simple egg white coating locks all that flavor onto each nut and bakes into a satisfyingly crisp shell without any fuss. So many spiced nut recipes lean heavily on ginger as a warming agent, but the heat here comes entirely from cayenne and cinnamon, making this a genuinely safe and delicious option for anyone avoiding that particular spice. The ingredient list is short and pantry-friendly, so there's no hunting down specialty items or squinting at labels. Spread them out on a single layer, give them a stir halfway through, and let them cool completely — that's really all it takes to get that perfect snappy coating. They're ideal for snacking, gifting, or scattering over a cheese board when you want something that looks like you tried a lot harder than you did.
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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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