I first made this spiced almonds recipe for a small wine-tasting party a few summers ago, but the fact is, these spiced nuts are especially perfect for the holidays! Warm spices like cumin and coriander, sweetened with a touch of brown sugar, make these roasted spiced almonds totally snack-able and completely addicting.

A jar of Moroccan Spiced Almonds on a wooden table with Christmas decorations scattered around.

These spiced nuts are a spin on cinnamon almonds, with the addition of spices often found in Moroccan blends like coriander and cumin. Plus, a bit of savory smoked paprika – because smoked paprika makes everything better!

Gift these almonds in a pretty jar tied up with some twine or a bow for Christmas! Everyone loves food gifts, and these spiced nuts are perfect.

You could also just whip them up early on the season and keep them on hand to pour in a bowl anytime guests appear. Or dress up charcuterie boards all holiday season long – or really, all year long!

They’re a great protein-heavy snack for New Year’s Eve too.

Table of Contents

The Story Behind the Recipe

When I first made these nuts for that summer wine-tasting party, the wine selection was Viognier – and these heavily-spiced, sweet-but-savory almonds were an excellent complement to the (ahem, copious amounts of) wine we tasted (er, straight-up drank).

I knew right away I wanted to share the recipe here, but some quick research revealed that people aren’t really looking for spiced almonds recipes in the summer. When do they really seek them out? During the holidays!

A baking sheet lined with parchment paper, loaded up with Moroccan Spiced Almonds freshly roasted just out of the oven.

So here they are – just as great for wintertime (with wine) as they were in the summer (with wine). (Or with anything else). (Or by themselves). (Or with wine).

Moroccan Spiced Almonds Ingredients

  • Almonds – start with raw almonds, because we’ll be roasting them.
  • Egg white – we toss the almonds with a little egg white to get the spices to stick and make a crunchy spiced coating on the almonds.
  • Ground spices – Cumin, coriander, cinnamon, ginger, smoked paprika, and a little cayenne pepper for heat.
  • Salt & pepper

How to Make Spiced Almonds

First, we mix the brown sugar, spices, and salt and pepper together.

Then, we beat the egg white and toss the almonds with the egg.

After that, we sprinkle the sugar-spice mix over the almonds and mix until the spice mix evenly coats the almonds.

And then roast! Bake the ovens until golden, fragrant, and crunchy. So delicious!

A few spiced nuts on a napkin with holiday decor on a table

More Holiday Snacks

4.72 from 7 votes

Moroccan Spiced Almonds

Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Author: Kare
Sweet, salty, and spicy. These easy roasted nuts are coated with Moroccan-inspired spices and roasted until crunchy and addicting. We love these with a nice light white wine! Perfect for gifting … or keeping.


  • 1/3 cup brown sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1-2 teaspoons kosher salt (to taste (I like salty so I go for 2))
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg white
  • 1 pound raw almonds (about 3 cups)


  • Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
  • To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
  • Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.


Nutrition Facts

Serving: 1/4 cup, Calories: 232kcal, Carbohydrates: 14g, Protein: 8g, Fat: 18g, Saturated Fat: 1g, Sodium: 147mg, Fiber: 5g, Sugar: 7g

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