A kiss of real wood smoke gives my smoked cinnamon almonds a classic, “roasted over an open fire” flavor that can’t be beat!
Cinnamon Roasted Almonds
You’ve seen (and smelled) those tasty cinnamon roasted almonds at sporting events, fairs, and especially the mall during the holidays. The smell still reminds me of shopping for gifts with my mom. They are typically slow roasted on the spot and served in paper cones so you can enjoy them fresh and warm while basking in all the warming flavors of cinnamon, nutmeg, and ginger.
Smoked Cinnamon Almonds
On my site, I like to take my favorite recipes and adapt them for the smoker. Cinnamon roasted almonds are just the type of recipe that is begging for a smoked version. They cook at a lower temperature of 225 degrees F, which is an ideal smoking temperature. Both the sugary coating and the almonds take on just a kiss of wood smoke that makes all of the flavors just shine.
You can use pretty much any wood to smoke (except for Mesquite) but I recommend a milder wood like maple, pecan, or alder. I smoke these on my Camp Chef pellet smoker and since they are cooking at a perfect smoking temperature, I can throw them on the grill alongside something else like a pork shoulder and they will cook simultaneously.
How Long do Cinnamon Almonds Last?
These treats are best enjoyed within a few days. After that, the crispiness starts to fade in the sugar coating and they can get soggy. I recommend storing them in an airtight container (like a glass mason jar) to keep them fresh and crisp for as long as possible. Just make sure you let them cool completely before transferring to any lidded container or they will create steam and moisture in the jar.
Cinnamon Almonds Recipe
- 1 pound raw, unsalted almonds
- 1 egg white
- 2 teaspoons vanilla extract
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon Kosher salt
- 1/2 teaspooon ground nutmeg
- 1/4 teaspoon ground ginger
Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.
In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons vanilla extract.
In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.
Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated.
Pour the cinnamon sugar mixture over the almonds and stir again.
Once the almonds are covered in the sugar mixture, pour them onto a parchment lined cookie sheet that has been lightly coated in cooking spray. Spread the almonds into a single layer.
Place in your smoker and cook for 1 hour, or until the almonds are no longer sticky (this could take an extra 15-20 minutes, depending on your smoker). Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them.
Make sure the almonds are completely cooled before transferring to any lidded or sealed container.