Latex Free Cocoa Roasted Almonds
Crunchy, deeply chocolatey, and just a little bit spicy, these roasted almonds hit every note you want in a snack — rich, salty, sweet, and warming all at once. The cocoa and cinnamon coating toasts beautifully in the oven, and that optional pinch of cayenne gives the whole batch a subtle kick that keeps you reaching back in for more. For anyone navigating latex sensitivities, store-bought flavored nuts can be a minefield of mystery coatings and undisclosed additives, so making your own from scratch is genuinely the smarter move. Everything here is straightforward and easy to verify: raw almonds, egg white, cocoa powder, sugar, salt, and spices — nothing hidden, nothing complicated. The egg white acts as the perfect binder, locking that spiced cocoa shell onto each almond so it crisps up firm and satisfying as it cools. A single baking sheet and about twenty minutes in the oven is all it takes to end up with a batch that looks and tastes like something you'd pay too much for at a specialty shop. They're ideal for snacking, gifting, or just keeping in a jar on the counter for when the 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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