Hazelnut Free Cocoa Roasted Almonds
Chocolate-coated snack nuts are everywhere, but so many store-bought versions are made on shared lines with hazelnuts or mixed nut blends, making them a minefield for anyone avoiding that particular tree nut. This homemade version keeps things clean and simple — just almonds, a handful of pantry staples, and a cocoa-sugar coating that bakes up beautifully crisp in the oven. The egg white acts as the perfect binder, locking that deep, bittersweet cocoa crust onto every single almond so you get a satisfying crunch in every bite. A pinch of cinnamon and an optional hit of cayenne give the coating a subtle warmth that makes these way more interesting than anything you'd grab off a shelf. They come out of the oven looking almost lacquered, and once they cool and crisp up fully, it's genuinely hard to stop snacking on them. Toss them into a trail mix, pile them into a little bowl for a party, or just keep a stash in a jar on the counter for whenever a chocolate craving hits.
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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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