German Roasted Almonds

German Roasted Almonds are my favorite holiday treat.  When I was growing up, these sugary, spicy nuts were one of the highlights at the Kentucky State Fair.  Those little $4 cones of nutty goodness were a classy addition to grater taters spritzed with vinegar and deep-fried corn dogs.  When I moved away from Kentucky and the State Fair, I started making them for the holidays.  They’re now a must at Christmas time.

This year, I made my own festive paper cones, filled them with German Roasted Almonds, and gave them as teachers’ gifts.  They were beautiful and inexpensive gifts.  I made two batches of almonds and had enough for 11 cones plus some extra to keep at home for less than $20.  If you already have the scrapbook paper and embellishments, it costs even less.   They look pretty in a bowl for parties, too.  Or you could skip all the craftiness and thoughtfulness and eat them yourself.

German Roasted Almonds are so easy to make. As my Christmas gift to you, here’s the recipe. You’re welcome.

German Roasted Almonds


1 lb. bag raw almonds (pecans are delicious as well)
1 egg white
1 tbsp. water
1/2 c. sugar
1/2 c. brown sugar
1 tbsp. pumpkin pie spice OR 2 tsp. cinnamon


1.  Preheat oven to 250°

2.  Beat egg white and water in large bowl until frothy.

3.  Add nuts and mix well.

German Roasted Almonds in Egg White

4.  Combine sugars and spice in small bowl and toss with the nut mixture.

5.  Line large baking sheet with foil and spray with oil spray or grease with shortening and wipe off excess with paper towel.   Spread nuts in single layer.

German Roasted Almonds on baking sheet

5.  Bake for 20 minutes.  After 2o minutes, toss nuts lightly with a plastic spatula to break up clumps  (be careful not to knock the coating off.)  Make sure to spread nuts into single layer before returning to the oven for another 20 minutes.  Repeat and return to the oven.
When nuts have baked for a total of 1 hour, remove them from the oven and allow them to cool.

The nuts will be soft at first, but will get crunchy as they cool.  Be sure to eat some while they’re still warm.  So delicious.

And so pretty!