Cocoa Cardamom Espresso Roasted Almonds

If you’re hosting Thanksgiving dinner, hopefully you’ve already finalized your menu and are well on your way to a spectacular dinner! If not, you can always check out last week’s Friday Favorites for my collection of favorite Thanksgiving recipes.

Now that dinner’s taken care of, let’s talk about a fun snack for your guests to nibble on when they arrive.  I always like to have a few bites and snacks available to keep everyone occupied while I’m cooking dinner and getting everything together.

Lately, one of my favorite snacks is roasted almonds. Almost everyone I know loves to munch on nuts (and they’re not so filling that they’ll spoil your dinner!), but I prefer to make my own than buy a can of pre-seasoned nuts. By roasting my own almonds, I have the opportunity to get a bit creative with fun flavors.

This time around, I decided to play around with cardamom (I still can’t get enough cardamom) and cocoa. Who doesn’t love chocolate? To bring out the chocolate flavor, I also added some espresso powder.  These not-too-sweet cocoa roasted almonds are bound to be popular with all of your Thanksgiving guests.

Even if you’re not hosting this year, you won’t want to miss this recipe… They’d make a great hostess gift!

Cocoa Cardamom Espresso Roasted Almonds
(Makes 3 cups)

  • 1/2 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons ground cardamom
    (for a more subtle cardamom flavor, use just 1 teaspoon)
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 tablespoon vanilla bean paste
  • 3 cups raw almonds

Preheat your oven to 275°F.  Line a baking sheet with a silicon liner or parchment paper, and set aside.

In a small mixing bowl, combine the sugar, cocoa powder, espresso powder, cardamom, and salt.  Whisk to remove any lumps.

In a larger mixing bowl, whisk together the egg white and vanilla bean paste until frothy.  Add the almonds and toss in the egg mixture.  Pour the sugar and cocoa mixture into the almonds and stir until the almonds are evenly coated.

Transfer the almonds to the prepared baking sheet, and spread into an even layer.  Roast for about 40 – 45 minutes, stirring every 10 – 15 minutes.  Cool on the baking sheet, continuing to stir occasionally.  Store in an airtight container.

P.S. Don’t forget about the holiday Kitchen Bootcamp challenge… I can’t wait to see everyone’s best appetizers and hors d’ouevres!  Stay tuned for a few more of my favorites in the next few weeks…

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29 Responses to Cocoa Cardamom Espresso Roasted Almonds

  1. I love how you create recipes. These almonds look delicious. How do you ever manage to share them? LOL

    p.s. was totally hooked on the recipe when I saw that you had vanilla bean paste in it :)

  2. I would love to keep some of these in the kitchen, while I am cooking and in the living room, when we sit to relax. What a nice addition to favorite activities.

  3. oh my word, these are so good! made them this morning with my girls (4 and 8 – great ages for helpers), and there is no way they’ll last until family comes on saturday. thank you for the terrific recipe! :)

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