Homemade Cinnamon Roasted Almonds (No Sugar)
This recipe for Homemade Cinnamon Roasted Almonds (No Sugar) only requires 4 ingredients! This easy, healthy snack has a sweet and salty element that you will satisfy a craving any time of day!
If you’re looking for other healthy snacks, check out my Homemade Sourdough Discard Whole Wheat Crackers, Best Homemade Kale Chips With Nutritional Yeast, or Hot Honey Roasted Walnuts.
A Quick Look At The Recipe
- Recipe Name: Homemade Cinnamon Roasted Almonds (No Sugar)
- Ready In: 30 minutes
- Makes: 16 servings
- Main Ingredients: almonds, cinnamon, coconut oil, salt
- Flavor Profile: cozy cinnamon almonds with a hint of salt
- Dietary Info: vegan, gluten free, no seed oils, eggless
- Difficulty: Easy!
- Why You’ll Love It: similar flavor profile to candied nuts, but no sugar
Summarize & Save This Content On
Why You'll Love This Recipe
- 4 Ingredients: You will love this simple recipe for homemade Cinnamon Roasted Almonds because it only has 4 ingredients! This healthy snack just requires organic almonds, coconut oil, cinnamon, and sea salt – that’s it!
- No Sugar: These are not candied nuts, but a healthier version that is slightly sweet and perfectly salty!
- Easy: Learn how to make roasted cinnamon almonds with this easy recipe. I coat raw almonds (with their skins) with coconut oil and cinnamon. Spread them out on a baking sheet and roast them. Then I sprinkle them with sea salt for homemade Cinnamon Roasted Almonds with no sugar that you can snack on any time of day!
- Anytime Snack: Have a healthy snack on hand at all times when you learn how to make roasted cinnamon almonds! These are a delicious and healthy snack on their own or you can even add them to a charcuterie board or trail mix too.
Ingredients
- Whole Almonds: Use organic whole almonds, not sliced or slivered.
- Coconut Oil: I use organic coconut oil, which gives these a sweeter flavor.
- Cinnamon: My favorite cinnamon is organic Korintje cinnamon, check out my post the Best Cinnamon to Bake With.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Stir the almonds halfway through baking. This will ensure that the coconut oil can coat all of them as they are roasting.
- Make sure to salt them immediately after they come out of the oven. This allows the sea salt to stick to the hot almonds, so it’s crucial step! If you don’t salt them when they are hot, the salt will just fall off the almonds.
- Store in an airtight container in your pantry for up to 1 month (if they last that long!).
How to Make Homemade Roasted Cinnamon Almonds (No Sugar)
Step 1
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, add the almonds, melted coconut oil, and cinnamon. Mix together to coat the almonds. Spread the almonds out onto the baking sheet.
Step 3
Bake for 20 minutes, stirring halfway through.
Step 4
When the almonds come out of the oven, generously add sea salt on top and toss to coat completely, add more salt if desired.
Recipe FAQ's
You'll need something to coat the almonds such as egg whites or fat. I use coconut oil in these roasted almonds so the cinnamon sticks.
Yes, you can use any kind of nuts or even a mix if you want.
I wouldn't as the coconut oil adds a sweet flavor to these, making them a little sweet without sugar. If you use another kind of oil that's more savory, it wouldn't have the same flavor.
Store in an airtight container in the pantry for up to 1 month.
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Homemade Cinnamon Roasted Almonds (No Sugar)
Equipment
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper
Ingredients
- 1 pound raw whole almonds with skins
- 2 tablespoons coconut oil (melted)
- 2 teaspoons ground cinnamon
- Sea salt to taste
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In a medium bowl, add the almonds, melted coconut oil, and cinnamon. Mix together to coat the almonds.
- Spread the almonds out onto the baking sheet.
- Bake for 20 minutes, stirring halfway through.
- When the almonds come out of the oven, generously add sea salt on top and toss to coat completely, add more salt if desired.
- Store in an airtight container for up to 1 month.
Notes
- Stir the almonds halfway through baking. This will ensure that the coconut oil can coat all of them as they are roasting.
- Make sure to salt them immediately after they come out of the oven. This allows the sea salt to stick to the hot almonds, so it’s crucial step! If you don’t salt them when they are hot, the salt will just fall off the almonds.
- Store in an airtight container in your pantry for up to 1 month (if they last that long!).
- High Altitude – Follow the recipe as noted.
Nutrition
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I’m so sorry Lisa! If they tasted burnt, your oven may be running hot. Do you use an oven thermometer or has it been checked recently? I also don’t know what kind of almonds or cinnamon you used, but ingredients can play a huge roll in the final product which is why I always list exactly what ingredients I used to make the recipe! You need to use raw almonds for this recipe because if you use already roasted almonds they can taste burnt. I have made these many times as they’re a favorite snack for me! If you want to try again, I’d recommend using the cinnamon I recommend, getting an oven thermometer or adjusting your recipe to bake for less time if you’re oven runs hot! These don’t have to bake to cook, it’s just to get the coconut oil hot so the cinnamon sticks. And since I used raw almonds it does roast them a little bit. I hope that helps!
This is a quick and easy healthy snack!