Pescatarian Cocoa Roasted Almonds

Crunchy, deeply chocolatey, and just a little bit dangerous to have sitting on the counter, these roasted almonds hit every note — rich, salty, warm with cinnamon, and optionally kicked up with a whisper of cayenne. The egg white coating is the secret weapon here, binding the cocoa and sugar into a crisp shell that shatters satisfyingly with every bite. Spreading them in a single layer and stirring halfway through ensures even roasting, so you get that perfectly set, matte coating rather than anything sticky or uneven. They cool right on the pan, which is where the magic finishes — the coating firms up completely as the almonds come to room temperature. This is the kind of snack that disappears fast at a party but is equally good tucked into a small jar for the week ahead. Every ingredient is straightforward and plant-forward (aside from the egg white), making this a naturally easy fit for a pescatarian lifestyle without any substitutions or workarounds required.

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