Nightshade Free Cocoa Roasted Almonds
Crunchy, chocolatey, and just a little bit addictive, these roasted almonds hit every note you want from a snack — rich cocoa, warm cinnamon, a whisper of heat, and a satisfying crunch in every bite. For anyone navigating a nightshade-free lifestyle, store-bought flavored nuts can be a minefield of hidden spices and seasoning blends that sneak in problematic ingredients. This recipe keeps things completely transparent: every component is right there in the bowl, and nothing on the list raises any red flags. The egg white acts as a natural binder that locks the cocoa coating onto each almond as it bakes, creating that glossy, crackly shell without any fuss. A single baking sheet and about 20 minutes in the oven is all it takes, and the hardest part is honestly waiting for them to cool before you start snacking. Make a double batch — they disappear fast.
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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)
Can be omittedcayenne pepper
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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