Cozy Spiced Almond Crunch
A whisper of warm spice and a delicate sugar crust transform ordinary almonds into an irresistible treat. Perfect for gatherings or a simple moment of indulgence.
Servings 10
Calories 518kcal
Equipment
- Heavy-duty half-sheet pan
- Parchment paper
- Two large mixing bowls
- Electric hand mixer
- Silicone Spatula
Ingredients
- ⅓ cup 67g granulated sugar
- ⅓ cup 73g packed light brown sugar
- 1 ¾ pounds 800g raw, unsalted whole almonds
- 2 large egg whites
- ½ teaspoon pure almond extract
- 1 ¾ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon fine sea salt
Instructions
- Oven & Pan Prep: Set your oven to preheat to 300°F (150°C). Line a heavy-duty half-sheet pan with parchment paper to prevent sticking.
- Aerate the Egg Whites: In a large mixing bowl, use an electric hand mixer on medium speed to beat the two egg whites and the almond extract. Continue for 1-2 minutes, just until the mixture is light, white, and frothy.
- Combine Spice & Sugars: In a separate large bowl, thoroughly whisk together the granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and fine sea salt until uniform.
- Initial Almond Coating: Add the raw almonds to the frothy egg white mixture. Use a silicone spatula to fold and stir, ensuring every almond is evenly glossed with the foam.
- Dredge with Spice Mix: Pour the sugar and spice mixture over the coated almonds. Continue to fold and stir until the dry ingredients cling to the almonds, forming a thick, even crust.
- The First Bake: Spread the coated almonds in a single, even layer on the prepared half-sheet pan. Bake for 20 minutes in the preheated oven.
- Low & Slow Finish: Remove the pan from the oven and use the spatula to gently stir the almonds, redistributing them for even cooking. Reduce the oven temperature to 225°F (110°C). Return the pan to the oven and continue baking for 45 minutes, or until the coating is dry to the touch and the almonds are a deep golden brown.
- Cool & Crisp: Let the almonds cool completely on the pan set over a wire rack. They will become wonderfully crisp as they reach room temperature. Gently break apart any clusters that have formed before serving or storing.
Notes
Storage:
Keep the almonds in an airtight container at room temperature for up to two weeks. If they lose their crispness, you can refresh them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes.
Spice Variations:
Feel free to experiment with the spices. A pinch of ground cardamom or allspice adds a wonderful warmth. For a touch of heat, incorporate ⅛ teaspoon of cayenne pepper into the sugar mixture.
Troubleshooting Stickiness:
The key to a perfectly crisp coating is patience. Ensure the almonds are baked until completely dry in the second, lower-temperature stage, and let them cool fully on the pan before storing.
Nutrition Facts (per serving, approx.)
Serving Size: about ⅓ cup (90g)- Calories: 518
- Total Fat: 40 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 9.8 g
- Monounsaturated Fat: 25.1 g
- Cholesterol: 0 mg
- Sodium: 186 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 10 g
- Total Sugars: 17 g
- Includes 14g Added Sugars
- Protein: 18 g
- Vitamin D: 0 mcg
- Calcium: 214 mg
- Iron: 2.9 mg
- Potassium: 582 mg