Honey Cinnamon Roasted Almonds

These roasted almonds are glossy, warmly spiced, and lightly caramelized with honey and cinnamon. They come out fragrant and crunchy, with a sweet-salty finish that makes them ideal for snacking or topping salads and breakfast bowls.

Nutrition · per serving

601kcal

13.3gProtein

24.2gCarbs

49.4gFat

7.7gFiber

2 servings

Ingredients

5 items

Honey cinnamon coating

whole almonds180 g

honey30 g

ground cinnamon3 g

coconut oil8 g

fine sea salt1 g

Tips

•For deeper flavor, use raw unsalted almonds rather than pre-roasted ones.
•If you want cleaner, separate nuts, stir once more after 1 minute of cooling while the glaze is still tacky.
•Store completely cooled almonds in an airtight jar for up to 1 week.

Steps

1
Preheat the oven to 180°C and line a small baking tray or oven-safe dish with baking paper if available. Measure all ingredients so the coating can be mixed quickly; this helps the almonds roast evenly before the honey darkens too much.
2
In a medium bowl, combine the whole almonds, honey, ground cinnamon, melted coconut oil, and fine sea salt. Stir thoroughly until every almond is lightly and evenly coated; if the honey is stiff, warm it briefly so it spreads in a thin film rather than clumping.
180 g whole almonds30 g honey3 g ground cinnamon8 g coconut oil1 g fine sea salt
3
Spread the coated almonds onto the tray in a single layer, separating any large clusters. Roast for 8-10 minutes, stirring once halfway through, until the almonds smell fragrant and the coating looks glossy and lightly bubbling. Watch closely in the last 2 minutes, because honey can go from caramelized to burnt very quickly.
180 g whole almonds30 g honey3 g ground cinnamon8 g coconut oil1 g fine sea salt
4
Remove the tray from the oven and let the almonds rest for about 2 minutes, then gently separate them while still warm so they do not harden into one sheet. Serve warm or cool completely for a crisper finish.
180 g whole almonds

Origin & History

Sweet spiced nuts are a familiar snack and gift item across the United States, especially at holiday markets and fairs where cinnamon-glazed nuts are roasted fresh for their aroma. This home-baked version adapts that tradition with simple pantry ingredients and a paleo-friendly ingredient list.

american almond paleo snack roasted honey cinnamon beginner

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Steps

Preheat the oven to 180°C and line a small baking tray or oven-safe dish with baking paper if available. Measure all ingredients so the coating can be mixed quickly; this helps the almonds roast evenly before the honey darkens too much.

In a medium bowl, combine the whole almonds, honey, ground cinnamon, melted coconut oil, and fine sea salt. Stir thoroughly until every almond is lightly and evenly coated; if the honey is stiff, warm it briefly so it spreads in a thin film rather than clumping.

180 g whole almonds30 g honey3 g ground cinnamon8 g coconut oil1 g fine sea salt

Spread the coated almonds onto the tray in a single layer, separating any large clusters. Roast for 8-10 minutes, stirring once halfway through, until the almonds smell fragrant and the coating looks glossy and lightly bubbling. Watch closely in the last 2 minutes, because honey can go from caramelized to burnt very quickly.

180 g whole almonds30 g honey3 g ground cinnamon8 g coconut oil1 g fine sea salt

Remove the tray from the oven and let the almonds rest for about 2 minutes, then gently separate them while still warm so they do not harden into one sheet. Serve warm or cool completely for a crisper finish.

180 g whole almonds