Roasted Cinnamon Almonds

Steps

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, toss the almonds with the melted coconut oil until every nut is evenly coated.

3. Add the cinnamon and sea salt. Stir thoroughly so the spices cling to the oiled surface of each almond.

4. Spread the almonds in a single layer on the prepared baking sheet. Make sure none are overlapping — crowding leads to steaming instead of roasting.

5. Roast for 12-15 minutes, stirring once at the halfway mark. The almonds are done when they’re fragrant and slightly darkened. They will continue to crisp as they cool.

6. Let the almonds cool completely on the baking sheet before transferring to a jar or container. They firm up significantly as they reach room temperature.

Why It Works

Roasting at a lower temperature (325°F instead of 350°F+) allows the almonds to toast evenly without burning the cinnamon, which turns bitter at high heat. Coconut oil serves double duty — it helps the spices stick and adds a subtle sweetness that complements the cinnamon. Almonds are naturally rich in magnesium, a mineral that supports relaxation, making them an ideal late-night choice.

Tips

• Don’t skip the cooling. Almonds straight from the oven feel soft and may seem underdone. They crisp up dramatically as they cool — give them 15 minutes.
• Store airtight. Humidity is the enemy of crunch. Keep these in a sealed jar at room temperature and they’ll stay crispy for a full week.
• Scale up. This recipe doubles and triples perfectly. Make a big batch on Sunday and snack all week.