Cinnamon Roasted Almonds (Paleo, Vegan)
PALEO II GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II EGG FREE II GUT FRIENDLY II NIGHTSHADE FREE
These Cinnamon Roasted Almonds are one of those simple, addictive recipes you’ll find yourself all the time. It’s such an easy and delicious recipe.
I also use these nuts as pralines for cakes and as toppings for trifles. You could pop them in a jar and gift them to friends, too ( if you don’t eat them all first), sorry, not sorry!
I love keeping a jar of these sweet roasted nuts in my kitchen for busy days. They’re delicious eaten straight from the jar, sprinkled over porridge or added to coconut yoghurt bowls for extra crunch and flavour.
I’ve even chopped them up as a praline topping for cakes and trifles.
Lightly sweetened, warmly spiced and infused with vanilla, these vanilla roasted almonds are perfect as a snack, a topping or even a homemade edible gift.
If you love making DIY edible gifts, try my Almond and Buckwheat Granola, next.
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Ingredient notes for Cinnamon Roasted Almonds
Almonds
The base of this roasted almonds recipe. Almonds become golden, crunchy and yummy.
Honey
I used organic honey, or if I can get local honey I much prefer that. If you are vegan just swap the honey for organic maple syrup instead.
Vanilla
I used a whole vanilla pod cut in half lengthways, if you cannot get hold of vanilla pods use extract ( not essence) instead. See picture below for the only brand I use, the quality is incredible.
Cinnamon
The key spice in these cinnamon roasted almonds, giving warmth, sweetness and that comforting bakery-style flavour.
Ingredients
Why you will love these Cinnamon Roasted Almonds
These cinnamon roasted almonds are quick, easy and made with simple ingredients
Naturally paleo, vegan and gluten free
A delicious balance of sweet, spiced and crunchy
My vanilla roasted almonds are perfect for snacking or gifting
Great for meal prep and storing in jars for busy days
A healthier alternative to store-bought sweet nuts, seriously
These sweet roasted almonds work as a topping for yoghurt, porridge or smoothie bowls
Can be chopped into cakes, bakes or desserts for extra crunch
FAQs
Can I make cinnamon roasted almonds vegan?
Yes, swap honey for maple syrup in this vanilla roasted almonds recipe.
Can I use other nuts?
Absolutely. This roasted almonds recipe works well with cashews, hazelnuts or mixed nuts.
Why aren’t my roasted almonds crunchy?
They will crisp up as they cool. Make sure they are fully cooled before storing.
Can I gift cinnamon and vanilla almonds?
Yes, these sweet roasted almonds are perfect for jars, gifting or homemade food presents.
How do I use roasted almonds?
Use them as a snack, topping for yoghurt, porridge, desserts or chop into bakes and granola.
Storage notes and tips
Store these cinnamon roasted almonds in a sealed glass jar at room temperature for up to 2 weeks, keeping them in a cool, dry place away from heat or moisture.
Make sure they are completely cooled before storing, as sealing them while warm can cause them to soften and lose their crunch.
These vanilla roasted almonds can also be frozen for longer storage if needed.
For best results, stir the nuts halfway through roasting to ensure even browning and flavour. Avoid overbaking, as they will continue to crisp up as they cool.
Let them cool completely before tasting; they are very hot straight from the oven. For extra flavour, add a pinch of sea salt to enhance your sweet roasted nuts and feel free to swap almonds for cashews, hazelnuts or a mixed nut blend if preferred.
20 mins prep time
Step by Step
Recipe
1 tbsp coconut oil
1 tsp ground cinnamon
1/2 tsp vanilla extract or 1/2 vanilla pod
1/4 cup either honey or maple
2 cups of almonds ( or any other whole nuts)
Method
Preheat the oven to 160°c.
Pop the first 4 ingredients in a saucepan and gently melt.
Add the nuts and mix well to ensure the nuts are evenly coated.
Place in a baking tray and roast inthe oven for 15 minutes in the middle of the oven, stirring a couple of times.
Once cooked, leave to cool completely before attempting to eat them. ( Ive burnt my tongue many times because I just couldn’t wait!
When cooled pop the almonds into a glass jar, they can be kept for a couple of weeks. ( They don’t usually last that long in my household though!)
Variations
You can use any type of nuts for this recipe, cashews, hazelnuts, peanuts, just ensure they are skinned ( blanched first).
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