Recipe: Cinnamon Roasted Almonds


Nuts are the quintessential portable snack with plenty of nutrients, good fats, fiber and staying power to hold you over ’til that next meal. When I’m in  training mode they’re a great option for keeping my energy up between workouts, but now that I’m training for two, so to speak, they’re a full-blown necessity for those moments when that panicked I-NEED-TO-EAT-NOW feeling hits.

Sometimes they need a little spicing up, though — particularly when we’re on the cusp of fall, and my thoughts are drifting toward cooler days filled with cider, pumpkins, apples and all kinds of comfort food. So after I devoured a packaged of the store-bought variety, I figured it was time to take matters into my own hands and make an all-natural version at home.

And bonus: It makes your entire house smell delicious!

Cinnamon Roasted Almonds

(adapted from Taste of Home)


  • 1 egg white
  • 3 teaspoons vanilla extract
  • 2 cups unblanched almonds
  • 1/6 cup sugar
  • 1/6 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon


  1. In large bowl, beat egg white until frothy; beat in vanilla. Fold in almonds; stir to coat.
  2. Combine sugars, salt and cinnamon in separate bowl; add to nut mixture and stir to coat.
  3. Spread evenly into a baking sheet lined with parchment paper. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once.
  4. Cool, and store in an airtight container. Yields about 2 cups.
What are you looking forward to this fall?

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