Low Iodine Cocoa Roasted Almonds
Crunchy, chocolatey, and just a little bit dangerous with that optional kick of cayenne, these roasted almonds are the kind of snack that disappears faster than you expect. The coating comes together with cocoa powder, sugar, cinnamon, and a frothy egg white — no dairy, no seafood-derived ingredients, and nothing that typically raises red flags for people managing iodine intake. Salt is included, but at just half a teaspoon across the whole batch, it's a modest amount, and you can easily swap in non-iodized salt if your protocol calls for it. The egg white acts as the perfect binder, giving each almond a thin, crisp shell that locks in all that warm spice and deep chocolate flavor. One pass through a 325°F oven and a quick cool on the pan is all it takes to get that satisfying crackle. These are genuinely hard to stop eating, whether you're packing them for a snack, adding them to a cheese board, or just grazing straight off the baking sheet.
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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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