Smoked Cinnamon Almonds
On December 20, 2022
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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.
Ingredients for Cinnamon Roasted Almonds
Here’s what you’ll need to make these cinnamon roasted almonds.
- 1 pound raw, unsalted almonds
- 1 egg white
- 2 teaspoons vanilla extract
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
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 them to any lidded container or they will create steam and moisture in the jar.
More Cinnamon-Infused BBQ Recipes
Looking for more ways to add a little cinnamon sweetness to your BBQ? Try out these other tasty recipes from Hey Grill Hey!
- Maple Bacon Smoked Cinnamon Rolls
- Cinnamon Grilled Apples
- Grilled Pound Cake with Grilled Cinnamon Peaches
Cinnamon Almonds Recipe
Once you finish smoking and enjoying this cinnamon almonds recipe, be sure to come back to this post and leave us a comment letting us know how it turned out. Hey Grill Hey is dedicated to creating an environment of supportive and backyard-friendly BBQers that are here to help you become a backyard BBQ hero.
This post was originally published in December 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Cinnamon Smoked Almonds
Video
Ingredients
- 1 pound raw, unsalted almonds
- 1 egg white
- 2 teaspoons vanilla extract
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon Kosher salt
- ½ teaspooon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat. Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.
- Make the egg mixture. In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons of vanilla extract.
- Make the cinnamon sugar mixture. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.
- Coat the almonds. 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.
- Spread the almonds. 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.
- Smoke. Place the almonds 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).
- Cool, store, and enjoy. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OK, so this is my new snack to make for everyone. I love the looks from our guests when they try them for the first time. Priceless. These almonds are way too easy to make too! Thanks Susie!
Hey Susie! Fantastic recipe! First attempt turned out perfect! Disappeared in 1 day! Second time I added 1/4 tsp ground cayenne pepper for a little burn with the cinnamon! Very mild. (Next time I’ll try 1/2 tsp).