Pistachio Free Cocoa Roasted Almonds
Crunchy, deeply chocolatey, and just a little bit dangerous to have sitting on the counter, these roasted almonds hit every note — sweet, salty, smoky, and with a gentle kick of heat if you go for the cayenne. The egg white coating is the secret weapon here, locking the cocoa and sugar into a crisp, matte shell that clings to every almond without turning sticky or greasy. A single layer on the baking sheet and one stir halfway through is all it takes to get that perfectly set coating that crisps up beautifully as the nuts cool. For anyone navigating tree nut allergies or cross-contamination concerns at the snack aisle, making these at home means you control every single ingredient — no mystery seasoning blends, no shared processing lines to worry about. The touch of cinnamon rounds out the cocoa in a way that feels almost sophisticated, while the salt keeps things from tipping too sweet. These are genuinely dangerous to make if you plan on saving any for guests — consider doubling the batch.
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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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