Cinnamon-Roasted Almond Recipe: Sweet Spiced Snack in 30 Minutes

These Cinnamon Roasted Almonds are a delicious, wholesome snack. Lightly sweetened with coconut sugar and warmed with a hint of cayenne, these candied almonds are hard to resist.

On our first trip to London a few years ago, my husband and I fell for the city — and for a street-food snack that left a lasting impression: roasted candied almonds. We smelled them before we saw them, the sweet, toasty aroma drifting from a vendor near London Bridge as we headed toward the Tower of London. The almonds were warm, crunchy and impossible to walk past without trying. Back home, I set out to recreate that exact flavor and ended up with these Spicy Cinnamon Roasted Almonds.

Ingredients used

These cinnamon roasted almonds require just a few simple pantry staples:

• Raw almonds. Use raw, unsalted almonds. Pre-roasted nuts won’t yield the same result.
• Coconut sugar. Adds a mild caramel note and natural sweetness.
• Ceylon cinnamon. Also called true cinnamon — aromatic and warm.
• Cayenne pepper. Just a pinch for a faint, pleasant heat.

Other pantry items:

• Maple syrup or honey.
• Coconut oil (extra virgin preferred).
• A pinch of salt.

How to make Cinnamon Roasted Almonds

This candied almond recipe is quick and straightforward — about 15 minutes of hands-on time and basic equipment.

Equipment used

• Measuring cups
• Mixing bowls
• Baking sheet
• Parchment paper

Step by step instructions

• Step 1: Prepare.
  • Preheat the oven to 350°F (176°C).
  • Line a baking sheet with parchment paper.
  • Measure ingredients.
  • Melt the coconut oil and let it cool slightly.
• Step 2: Roast the almonds.
  • Spread almonds in a single layer on the baking sheet.
  • Roast for 15–20 minutes until golden, stirring once halfway through.
  • Watch carefully to avoid burning — they’re done when fragrant and lightly browned.
• Step 3: Mix dry ingredients.
  • Combine coconut sugar, cinnamon, cayenne and a pinch of salt in a small bowl.
• Step 4: Mix wet ingredients.
  • In a separate bowl, stir together the cooled coconut oil and maple syrup (or honey) until smooth and sticky.
• Step 5: Coat the almonds.
  • Remove almonds from the oven and let them cool for a few minutes.
  • Toss the warm almonds with the wet mixture until evenly coated.
  • Add the dry spice-sugar mix and stir until the almonds are well coated.
• Step 6: Cool and store.
  • Spread coated almonds back onto the baking sheet and allow the coating to cool and harden.
  • Store fully cooled almonds in an airtight container.

Substitutions

• Swap coconut sugar for organic cane sugar or brown sugar.
• Use a mixed bag of raw nuts (cashews, walnuts, pecans) instead of just almonds.
• Replace cayenne with a small pinch of chili powder for a different kind of heat.

Tips for storing

Keep the almonds in an airtight glass container at room temperature for up to two months. They make a great snack for gatherings and a thoughtful edible gift when packed nicely for holidays or special occasions.

These roasted cinnamon almonds are crunchy, slightly sweet and warmly spiced — ideal for snacking or gifting.

Recipe

This post was originally published in February 2019 and updated in December 2021. The recipe remains the same.

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