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Cinnamon Glazed Almonds

Cinnamon Glazed Almonds


Whip up a batch and make sure to keep a stash hidden in your kitchen pantry when in the midst of a snack attack



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.

Nutritional Info:

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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missfoodx (not verified) April 02, 2014

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 :)

kimber laws (not verified) May 14, 2015

Omg amazing

Anonymous (not verified) February 13, 2018

It would be nice to say what the serving size is - i.e. how many almonds. You can figure from the recipe serving size of 24 that a serving is 1/8 cup, but it would be much better to clearly say that a serving is ____ almonds,