Cinnamon Glazed Almonds

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Serves: 24
Serving Size: 1 oz.
Description: 
Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack
Ingredients: 
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 tsp. cinnamon
Preparation: 

Preheat oven to 325 degrees. 

Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes). 

Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon. 

Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.

Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.

Nutritional Info: 

Calories 223; Fat 17 g; Sat Fat 3 g; Mono Fat 10 g; Poly Fat 4 g; Protein 6 g; Carb 15 g; Fiber 4 g; Cholesterol 7 mg; Sodium 12 mg; Potassium 217 mg

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Reviews/Comments
April 01, 2014
5
LOVE these as a snack! I have to use my 1oz almond tin to measure out one perfect portion otherwise I would eat them all :)
May 13, 2015
0
Omg amazing
Cinnamon Glazed Almonds
  • 1/3 cup butter
  • 2 egg whites, at room temperature
  • Pinch of salt
  • 1 cup sugar
  • 3 cups whole natural California almonds
  • 4 tsp. cinnamon

Preheat oven to 325 degrees. 

Place butter on 15 1/2 x 10 1/2 -inch jellyroll pan; place in oven to melt butter (about 7 minutes). 

Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon. 

Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.

Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.