Just six pantry ingredients make a quick, giftable treat or a perfect party-starting snack.
- 1/3 cup butter
- 2 egg whites, at room temperature
- Pinch of salt
- 1 cup sugar
- 3 cups whole natural California almonds
- 4 teaspoons cinnamon
Preheat the oven to 325 degrees F. Place the butter on a 15 1/2 by 10 1/2-inch jellyroll pan; place in the oven to melt the butter (about 7 minutes).
Meanwhile, beat the egg whites with the salt until frothy; gradually add the sugar, beating into stiff peaks. Gently fold in the almonds and cinnamon.
Pour the almond mixture onto the jellyroll pan; toss with the butter. Bake about 40 minutes, tossing every 10 minutes, until the almonds are crisp.
Serve warm or at room temperature. Store cooled almonds in an airtight container up to 2 weeks.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
300 calories; 20g total fat; 12mg cholesterol; 251mg sodium; 21g carbohydrates; 5g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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