Search thousands of recipes reviewed by home cooks like you.

Cinnamon-Roasted Almonds

Cinnamon-Roasted Almonds

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
BJ

BJ

Here is an easy snack idea to serve at any holiday party.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
  2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cooknhotnaz
911

cooknhotnaz

12/8/2005

I thought these would be really great after reading all the rave reviews. However, I found the first batch I tried to smell really great while baking but just tasting a little bland. I agree with some previous posts that added a lot more to it. I don't know why they gave such a high rating when they had to add so much to make it taste better. To my second batch, I added a tsp. vanilla to the eggs. I also added 1/2 c. brown sugar for that maple flavor, used a whole tsp of cinnamon and added 1/3 cup of cooled melted butter. It tasted a whole lot better and was gobbled up and gone in minutes. Everyone only picked at the first recipe and they went to waste.

Chey1
545

Chey1

12/29/2006

Excellent reviewer tips on this recipe - a bit of tweeking for a perfect end result. The changes made: substitute 1tsp. vanilla for the water, add 1/2 cup of brown sugar to dry ingredients, increase the cinnamon to 1tsp. used 1/2 cup of Splenda for the white sugar ingredient (because I have to watch my sugar intake; worked great with the sugar substitute),used a 16oz. pkg. of almonds for this recipe to ensure good coating. If using more nuts, increase the coating ingredients. Cooked my batch on a cookie sheet with parchment paper (easy cleanup) at 250 degrees for 1hr.15mins. stirring every 20 mins or so. Good stuff! This goes into my Gift Giving recipe file.

Jeannette
515

Jeannette

1/7/2007

Addictive! I tweaked this recipe only a little. To increase flavor I reduced nuts to 3 cups but kept coating ingredients the same. Be sure to wisk the egg white until it is VERY foamy. Baking an extra 30 minutes increased the crunchiness! It's important to use the correct size baking sheet for the amount of almonds - nuts should be single layer and just fill the pan - an old dark pan works best and I don't bother to spray it - I scrape up the extra sugar at end and throw it in with the nuts. After the first hour stir every 15 minutes and continue baking until the coating is dry.

Similar recipes