Macadamia Free Cocoa Roasted Almonds
Chocolate and a little heat come together in this deeply satisfying snack that's impossible to stop eating once you start. A frothy egg white acts as the binder, locking a rich cocoa-sugar coating onto every single almond so each bite delivers that perfect crackly shell. A whisper of cinnamon and an optional pinch of cayenne give the whole batch a subtle warmth that keeps things interesting without overwhelming the chocolate. Spreading them in a single layer and stirring halfway through baking is the key to even roasting — no soggy spots, no burnt edges. The coating firms up beautifully as the almonds cool, so patience for those last ten minutes is genuinely worth it. These are a great option for anyone navigating tree nut sensitivities around macadamias, since the recipe sticks entirely to almonds and pantry staples with no mixed-nut risk. Pack them into a jar for gifting, toss them on a cheese board, or just keep a bowl on the counter and accept that it will be empty by evening.
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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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