This snack is a Pinterest favorite for a reason—it’s a crunchy, sweet, and satisfying treat that won’t derail your healthy eating goals. By using a low-sugar sweetener, you get all the warmth of a traditional glazed nut without the sugar crash. These are perfect for meal-prepping as a quick grab-and-go snack or as a sophisticated topper for a fresh salad.
Ingredients
- Nuts: 2 cups whole raw almonds.
- The Binder: 1 large egg white.
- The Coating:
- 1/2 cup low-sugar granulated sweetener (monk fruit or erythritol blends work best).
- 1 ½ tbsp ground cinnamon.
- 1/2 tsp sea salt.
- 1 tsp pure vanilla extract.
- Liquid: 1 tsp water.
Directions
- Prep the Oven: Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Froth the Egg White: In a medium bowl, whisk the egg white, water, and vanilla extract together until the mixture is frothy and light.
- Coat the Almonds: Add the raw almonds to the egg white mixture. Toss thoroughly until every nut is well-coated and shiny.
- Add the Spice Mix: In a separate small bowl, mix the low-sugar sweetener, cinnamon, and salt. Sprinkle this mixture over the wet almonds and toss again until the cinnamon-sugar is evenly distributed.
- Roast: Spread the almonds in a single layer on your prepared baking sheet. Bake for 30–40 minutes, stirring every 15 minutes. This ensures they roast evenly and the coating becomes crisp rather than burnt.
- Cool and Set: Remove from the oven. The almonds may still feel slightly soft, but they will crunch up significantly as they cool. Let them sit on the pan for at least 20 minutes before storing.
Cook’s Tip
For the best results, use “granulated” sweeteners rather than powdered versions; the granules provide that classic “sandy” texture found on traditional roasted nuts. Store these in an airtight jar for up to two weeks—if they last that long!
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