Pecan Free Cocoa Roasted Almonds
Chocolate and a little heat come together in this snackable handful that's genuinely hard to put down. The coating starts with a frothy egg white base, which acts as the perfect binder for a blend of cocoa, sugar, cinnamon, and a whisper of cayenne — the result is a crisp, deeply chocolatey shell that clings to every almond. Roasting at a moderate temperature lets the coating set slowly and evenly, so you get that satisfying crunch without any burnt bitterness. If you love a little kick, the optional cayenne adds just enough warmth to make the chocolate pop in a really unexpected way. For anyone navigating tree nut concerns around pecans specifically, this recipe keeps things clean and straightforward — almonds, pantry spices, and nothing that doesn't belong. They're equally at home in a snack bowl, scattered over a dessert spread, or tucked into a little bag as a homemade gift. Once they cool and the coating fully crisps up, you'll want to make a double batch immediately.
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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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