Ingredients
Serves: 24
- 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
Difficulty
Easy
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
Per Serving
| NAME | AMOUNT |
|---|---|
| Calories | 223 |
| Fat | 17g |
| Sat Fat | 3g |
| Mono Fat | 10g |
| Poly Fat | 4g |
| Protein | 6g |
| Carb | 15g |
| Fiber | 4g |
| Cholesterol | 7g |
| Sodium | 12mg |
| Potassium | 217mg |
Explore Health & Nutrition to learn more about how almonds are heart healthy, gut healthy and full of vitamins and nutrients like vitamin E and magnesium.
Did you know?
Almond farmers are dedicated to sustainability - find out how they’re Growing Good.